Technology Details:
IIMR has developed a process for manufacture of sorghum puffs, a product which is a resultant of explosive puffing or gun puffing where the sorghum grain is expanded to maximum expansion consistent with the grain identity (similar shape of the grain). It is the RTE (ready to eat) snack which is developed using puff gun machine. The sorghum puffs are white in colour and are crispy in nature, similar to the puffed rice. The shelf life is for 4 months when packed in air tight MET pouches at ambient temperatures. They are rich in protein and fibre. Variants available masala coated and fried, and also can be coated with other flours (bajra and channadhal) and fried. It can serve as in flight snack or generic evening snack. Products and by products Puffs yield – 94%; By-product yield – 6% (small puffs and unpuffed grains).