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Physicochemical properties of milled rice, brown rice, pearled barley, wheat, sorghum, foxtail millet, soybean, and adzuki bean were evaluated for the production of extrusion formed multi-grain. Grain flours showed large differences in chemical composition including starch, protein, fat, ash, and total dietary fiber contents. Grain flours were brighter in the following order of milled rice$gt;pearled barley$gt;soybean$gt;brown rice$gt;wheat$gt;sorghum$gt;adzuki bean$gt;foxtail millet, and most of the grain flours showed red-yellowish color: Mean particle sizes of grain flours were different among various grains, and whole grain flours tended to have coarser particle size than milled grain flours. The amounts of damaged starch in cereal flours were varied from 5.4 to 10.9%, and limited amount of damaged starch was present in legume flours. Water absorption index of grain flours was, in decreasing order, adzuki bean$gt;milled rice$gt;brown rice$gt;sorghum$gt;wheat$gt;foxtail millet$gt;pearled barley$gt;soybean. Water solubility index was higher in legume flours containing high protein content.
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