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Abstract

The aim of this analysis was to see how the particle size distribution of sorghum flour affected the gluten-free roti formulation. Distinct roti formulations were developed using four different sorghum flour fractions (150m, 250m, 350m, 450m) obtained by sieving. Dimension, texture, and color of the rotis all were evaluated. The hydration properties of flour and the rheology of roti dough were also tested. From a culinary standpoint, sorghum roti has its own set of benefits. It is rich in dietary fibre but also easy to digest since it is made from cereals. It does, however, have a rather short shelf life. After 10-15 hours of preparation, it becomes dried and rotten. A good roti should be smooth, fluffy, and slightly sweet, with a distinctive delicious taste.