Samanu is a functional dessert made traditionally from germinated wheat and whole wheat flours over minimum heating, and is rich in some important vitamins and minerals. In this study, the chemical compositions, color, microstructure and steady-shear flow behavior of different Samanu samples were determined. The flow behavior was adequately described by the power law model and all samples behaved as shear-thinning fluids. The flow behavior index ranged from 0.48 to 0.98, while the consistency index was between 0.006 and 11.46 Pa·sn. Furthermore, the Samanu samples revealed that the thixotropic behavior and the time dependency data fitted well with Weltman model. During the preparation of Samanu, development of brown color and significant reduction in lightness from 46.61 to 20.07 were observed. The morphological differentiations of the Samanu samples were closely related to their rheological properties.

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