Yeast was dispersed in 40 warm water with sugar and salt and mixed uniformly with refined wheat flour (control) and millet flour blends

Shortening was added to it and kneaded and the dough was proven for 20 minutes, kneaded again and given a second proofing and cut into small pieces weighing 40 g each and rolled into thin finger like sticks.

The sticks were arranged in trays and baked at 200 for 30 minutes, cooled and packed in polythene bags