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|Abstract:||Various food preparations from popped pseudocereals or millets are consumed since long time in India and other countries. The popping of Amaranth grain (<b><i>Amaranthuscaudatus</i> Linn.</b>) by traditional methods on hot plate has disadvantage of burning the grains. Now-a-days a hot air corn popper is used to pop these grains as in the case of maize and sorghum. Lara and Ruales in Ecuador studied the effects of temperature, load, air flow and grain moisture on the yield, expansion volume and density of the popped grain.|
|Appears in Collections:||NPR Vol.1(6) [November-December 2002]|
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