• Clean sorghum and soak in cold water containing 2% salt for 1 hour
• Drain the water and conditioning for 30 minutes
• Surface dry the sorghum for 5 minutes
• Heat sand to 200 
• Puff the sorghum in the hot sand in batches
• Sieve the sorghum from the sand

Popping of millets

The selected little millet and kodo millet varieties were soaked in water (1:1.5) for one and two hrs respectively (to raise the moisture content to 19%) drained and tempered for two and four hrs respectively and popped in roasted fine sand (BS 60 mesh sieve) at a temperature of 270.

Popping of Sorghum **

Selection

The millets were cleaned to remove the dust, dirt, chaff and stones by winnowing and sieving. The cleaned grains were dried in the sun for 5 to 6 hours.

Soaking

The selected millets were soaked separately in cold water (1:1.5) for one hour drained and conditioned for 30 min. Another batch was soaked in water along with addition of Butylated Hydroxy Toluene (BHT) as antioxidant at the rate of 0.5 g per kg for one hour. 

Removal of surface moisture

Treated samples were dried for five minutes to remove the moisture.

Popping

The millets were popped using an Euro popcorn machine.