Physicochemical and Textural Characteristics of Expanded Finger Millet.

The decorticated finger millet was subjected to high temperature short time treatment to prepare
the expanded product. The product with 5.64 expansion ratio showed a cream color and
was very light in weight with a bulk density of 0.14 g/ml and contained 4.69 g/100 g protein,
0.74 g/100 g ether extractives, 72 g/100 g carbohydrates, 11 g/100 g dietary fiber, and
190 mg/100 g calcium. The expanded millet was a crisp product with very low compression
values (2.14 N) and contained two thin concentric layers with a vacuole inside. The pasting
profile of the product revealed substantial initial viscosity and negligible set back viscosity.
The functional and textural properties indicated the possible usage of the product in snacks
and supplementary foods.