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Ready to eat snacks are the most important part of the food industry. The development of a healthy snacks that meets the consumer’s need and expectation challenging to all food trades. Numerous technologies are used in the manufacturing of snacks (Pardeshi and Chattopadhyay, 2010). Traditional methods are improved and advanced technologies promote the increased production of the food products and improve the texture and taste. The appearance, texture and taste is the key factor when it comes to consumers, The unique quality of the food product appeals to wide variety of people (Kumari et al., 2019). The puffed and popped ready to eat foods has more admirers by virtue of appearance, color, flavor, visual texture, eating qualities, crispiness and convenience.in this era of fast life, rapid urbanization and a health conscious society makes the RTE popped or puffed foods undeniable.

Nutritional Changes of Sorghum after Popping by a Developed Infrared Assisted Hot Air Popping Machine