1. Abstract
Researches have shown potential health benefits of finger millet in many health
conditions due to its nutritional content. However, absence of gluten in this flour prevents
binding property required to formulate tortillas. The objective of the study is to formulate,
optimize, and perform sensory acceptability study on finger millet tortillas. We formulated a
flour composition using USDA’s standardized tortilla recipe consisting of finger millet and
chickpea flour at the ratio of 7:3 w/w, respectively. We further optimized it with 2% sugar, 4%
of glycerin and 15% of starch (rice, potato, and tapioca) to enhance functional and sensory
properties. A trained sensory panel used a descriptive analysis tool to evaluate sensory
acceptability, texture and flavor of the tortillas. The descriptive sensory analysis showed that the
tortillas with rice and potato starch were more preferred in comparison to tortillas with tapioca
starch. From the conclusion drawn out of the descriptive analysis, tortillas with tapioca starch
was eliminated from the study. The tortillas with rice and potato starch were further
characterized by physicochemical and sensory acceptability study. The results showed that there
was no significant difference in nutritional values but had some physicochemical differences.
The sensory acceptability study showed that overall likability was slightly higher for tortillas
with potato starch in comparison to rice starch which correlates with higher scores for taste,
texture and aroma of the tortillas with potato starch. Physical properties showed that the tortillas
with potato starch were thicker, denser, smaller and tougher in comparison to tortillas with rice
starch which associates with low scores in appearance and tenderness in sensory acceptability
study. The results indicated that incorporation of potato/rice starches result in formulation of
finger millet tortillas with acceptable textural and sensory properties which would be a gluten
free, nutrient dense alternative to traditional tortillas for people with celiac disease and an
alternative food for diabetes patients.
Keywords: Finger millet, Celiac disease, Tortilla, Starch, Gluten free
Practical Application
This research aimed to formulate a gluten free soft-shell tortilla incorporating finger millet,
chickpea flour (equally nutritionally beneficial ingredients) and minimal amount of starch. After
tortilla formulation was optimized, there were evaluated by adult consumers in a college setting.
Findings indicate that use of potato/ rice starch can make a gluten free and nutritional tortilla
product that is acceptable among the sampled population.