For little millet and kodo millet to be competitive with important cereal foods, preprocessed or alternative millet based foods are required. Extrusion cooking because of its low cost and continuous processing capability has been accepted as one of the most useful technologies during the recent years in the field of food processing.

 Method

• Refined wheat flour (control) and millet flour blends were sieved in a  BS 60 mesh sieve, steamed for five minutes, cooled and sieved again.
• The flour was filled in the mixing compartment of the pasta-making machine and blended with water and salt for 30 minutes and extruded using specific dies to extrude as noodles, macaroni and vermicelli
• The noodles were steamed for 5 minutes and dried in a cabinet drier at 60 for 6 hours, cooled, packed in polyethylene bags, sealed and stored.