Gluten Free Tortillas of Finger Millet (Eleusine coracana) fortified with Chickpea (Cicer arietinum)

Abstract

Objective: The objective of the study is to formulate, optimize, and perform a sensory acceptability study on chickpea fortified
finger millet tortillas.
Introduction: Researches have shown potential health benefits of finger millet in many health conditions due to its nutritional
content. However, the absence of gluten in finger millet flour prevents binding properties required to formulate tortillas.
Methods: We developed a gluten free flour composition of tortilla consisting of chickpea fortified finger millet flour (30% w/w
chickpea flour). We further optimized it with 2% sugar, 4% of glycerin and 15% of starch (rice, potato, and tapioca) to enhance
functional and sensory properties.
Results: The results showed that there was no significant difference in chemical and nutritional content of tortillas with different
starches but some physical differences were observed. The descriptive sensory analysis was conducted that eliminated tortillas
with tapioca starch due to least likeability. The sensory acceptability study showed that overall likability was slightly higher for
tortillas with potato starch in comparison to rice starch which correlated with higher scores for taste, texture, and aroma of the
tortillas with potato starch. On the other hand, the appearance of the rice starch was preferred in comparison to tortillas with
potato starch which correlated with the smooth and spreadable characteristics of rice starch.
Conclusion: The results indicated that incorporation of potato starch results in the formulation of chickpea fortified finger millet
tortillas with acceptable textural and sensory properties which would be a gluten-free, nutrient-dense alternative to traditional
tortillas.