In the present investigation, the instant sorghum tortilla mix was prepared with incorporation of soybean, bengal gram and fenugreek leaves powder. From previous study it was observed the anti-nutritional factor present in sorghum and soybean reduces nutritional value of prepared product. To overcome this problem in this study pre-treatment like malting of sorghum and soaking and roasting of soybean was done therefore the anti-nutritional factor removed and desired quality of product was obtained. The instant sorghum tortilla mix was prepared with constant base of malted sorghum flour and variation of bengal gram soybean and fenugreek leaves powder i.e. sample T1 (70:23:05:02), T2 (70:17:10:03), T3 (70:11:15:04) and T4 (70:05:20:05. The spice mix is added for enhancement of taste and flavour of product. The prepared mix was analyzed for its proximate composition such as protein, carbohydrate, fat etc. On the basis of sensory evaluation by hedonic scale, the mix prepared with incorpora

Instant mix, tortilla, sorghum flour, soybean flour, fenugreek leaves, chemical composition, sensory properties.

From present investigation, it may be concluded that sorghum provide good option for reducing protein malnutrition problem with a soybean as active source of protein. Fenugreek leaves provide fibre which aid to maintain blood sugar level. Sample T3 comprises moisture 5.9, fat 5.02, protein 15.53, carbohydrate 66.02, crude fibre 3.46 and ash 1.59 per cent respectively. Nutritionally rich and organoleptically acceptable sorghum tortilla can be successfully prepared by incorporation of 15 per cent soybean flour, 11 per cent bengal gram flour and 4 per cent fenugreek leaves powder.

Alane S.T., Gadhe K.S., Pandit M.G. and Bawachkar R.R. (2021). Studies on Technology Development, Organoleptic Evaluation and Proximate Composition of Instant Sorghum Tortilla Mix. Biological Forum – An International Journal, 13(2): 440-444.