1. Yeast was dispersed in 40 warm water with sugar and salt and mixed uniformly with refined wheat flour (control) and millet flour blends
2. 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.
3. The sticks were arranged in trays and baked at 200 for 30 minutes, cooled and packed in polythene bags

Preparation of instant murukku mix

1. Instant murukku mix was prepared using rice flour alone (control) and from blends of rice flour and millet flour c and mixed with other dry ingredients.
2. Murukku mix was shaken in a stainless steel jar for 10 minutes to get a composite sample and packed in polyethylene bags, sealed and stored.