Thousand grain weight (g):Three sets of 1000 intact grains were selected randomly. The mean weight was expressed in g/1000 grains. Weight of selected grains was recorded in triplicates using electronic weighing balance and average was calculated.

Thousand grain volume (ml):The volume of millet grains was measured by water displacement method. Thousand randomly selected grains were dropped in measuring cylinder containing known volume of water. The raise in volume was recorded in ml. The volume of millet was calculated by subtracting the initial volume from final volume.

Bulk density: Bulk density was calculated from weight by volume of the millets.

Hydration capacity (g/1000 grains): Hydration capacity was measured by soaking weighed 1000 millets overnight in a beaker with 100ml of water. Next day water was drained off, and millets were dried using filter paper to remove superfluous water and weighed [3]. Hydration capacity was calculated as

Hydration index: Hydration index was calculated using formula

Swelling capacity (ml/ 1000 grains): Thousand grains were counted, and volume was noted by water displacement method. The grains were soaked overnight. Further, water was drained off next day, and volume was note [3]. The swelling capacity was measured using formula

Swelling index: Swelling index was calculated using formula

Particle size: Hundred grams of flour was weighed and passed through different meshes of BSS sieves from 60, 85, 100, 150, 200, 240 and 300 with sieve opening of 250, 180, 150, 105, 75, 63 and 535 microns respectively. The samples were passed from bigger to smaller mesh size. The sample above the mesh was weighed and the reading was recorded. Percentage was calculated.

Tapped bulk density (g/ml): A standard graduated cylinder of 100 ml capacity was taken for the bulk density measurement. Initially, the empty measuring cylinder was weighed, and then 20g of flour was added in the cylinder then tapped for 20-25 times to a vertical distance of 20 mm to pack the flour particles tightly and recorded the volume of weighed sample. The tapped bulk density (TBD) of flour was determined by following formula [6].

Loose bulk density: Loose bulk density of flours was determined by pouring flour sample into a a10 ml graduated measuring cylinder. Weight of the sample was measured when the sample volume reached 1 ml. The loose density was calculated by dividing weight with the volume of the obtained powder [6].

Water absorption capacity: Water absorption capacity was assessed by the method of [19]. Five grams of flour was weighed and added to the pre weighed centrifuge tube (W1) and stirred with a glass rod for 5 min. The contents were allowed to stand for 30 min and centrifuged at 11000 rpm for 25 min. The free liquid was poured off. Inner side of tube was wiped off with tissue paper. The centrifuge tube was weighed again (W2). The water absorption capacity was calculated using the formula 

Oil absorption capacity: Oil absorption capacity was assessed by using [18, 19] method. 1 gram of flour was mixed with 10 ml of refined vegetable oil in pre-weighed centrifuge (W1). The tubes were stirred for one min for complete dispersion of sample, and the sample was centrifuged at 3000 rpm for 25 min. The separated oil was then removed, and tubes were inverted on absorbent paper to drain off the remaining oil prior to reweighing (W2). The absorption capacity was calculated using formula

Swelling power: Swelling power was estimated as per [17]. Five hundred milligram (W1) of the sample was weighed, placed into centrifuge tube and the centrifuge tube with sample was weighed (W2). Twenty ml of distilled water was added (VE) and heated for 30 min in a water bath at 900C, with occasional stirring, the tubes were cooled and centrifuged at 5000 rpm for 10 min. The supernatant was decanted into a pre-weighed (W4) Petri plate and dried at 1050C and weighed (W5). The inner side of the centrifuge tube was wiped, dried and weighed (W3). Percent swelling power was calculated using the following formula

Percent Dispersibility: Ten grams of sample was weighed accurately, transferred to 100ml stoppered measuring cylinder. Hundred ml distilled water was added to measuring cylinder, stirred vigorously and allowed to settle for three hours. The volume of settled particles was recorded and subtracted from 100. The difference was recorded as per cent dispersibility [9].

Wettability: Two grams of the sample was weighed and transferred to a beaker containing 80ml water. The behavior of the powder was observed on the water surface immediately after adding the sample. After 30 min observation, the material was stirred on the magnetic stirrer sufficiently fast to form a vertex which reached the bottom of the beaker and the stirring continued for one min, after which the grade describing wettability was recorded as excellent, good, fair and poor according to the time and behavior of the dispersion.

Flowability [Carr Index (CI)]: The flowability of flour was expressed as Carr Index (CI) in terms of tapped density (pT) and bulk density (pB) as described by [9].

Cohesiveness (Hausner Ratio): Cohesiveness of the flour was evaluated in terms of Hausner ratio (HR), calculated from bulk density (pB) and tapped density (pT) as suggested by [15].

Gelation temperature: Six per cent aqueous solution of flour/starch was prepared into a beaker. The solution was heated in boiling water bath with constant stirring until the solution gets gelatinized. At the point of gelatinization, the temperature was noted with thermometer. Time required for the initiation of gelatinization was recorded. 

Percent sag: Six per cent starch/flour solution was prepared and cooked. The gelatinized solution was poured into a cup, and it was placed in refrigerated for one hour. After cooling the height of the gel was measured in the cup with toothpick and scale. Cooled gel was inverted on flat surface; again, height was measured with toothpick and scale. The per cent sag was calculated using the formula

Paste clarity: A 0.5 per cent (dry basis, w/v) aqueous suspension of starch/flour was prepared and heated in boiling water bath for 30 min with constant stirring. The mixture was cooled to room temperature. The transmittance of the paste was measured at 650nm against a water blank using spectrophotometer [19].

Viscosity: Viscosity for five per cent aqueous solution of sample was determined using Brookfield viscometer (Ⅶ), spindle No.2 and speed 60 RPM at 310C and viscosity was expressed as centipoises (cP). Viscosity was also measured for hot slurries after heating them at 700C for 15 min.