In India sorghum is traditionally consumed in the form of unleavened pan cake/Roti/Bhakari. Because of sorghum is a staple food in many parts of the country. Though sorghum grains are nutritious, the consumption of this cereal is decreasing due to non-availability of easy cooking raw materials from the sorghum. The other major reasons are; dying traditional food habits, requirement of special skill for preparing sorghum rotis. For many years sorghum eating population particularly in rabi growing areas, the roti made from Maldandi (M 35-1) is preferred for taste and softness, over other genotypes. But now days some new genotypes of rabi sorghum are developed which gives better nutritional as well as organoleptic quality of the roti than the M 35-1. A study was done on the flour, dough, roti and nutritional quality of initial advance hybrid trials during Rabi-2017-18 at Rahuri and Dharwad research centers to identify superior genotypes.
Considering the flour, dough, roti and nutritional quality parameters among the new sorghum genotypes from initial advance varietal trials from Rahuri center SPH 1863, SPH 1898 and CSH 15R and from Dharwad center SPH 1896, SPH 1863 and SPH 1898 were found promising for flour, dough, roti as well as nutritional quality. Therefore, these genotypes should be considered for further research programme and development of new sorghum genotypes.