The present study was undertaken with the objectives to develop protocol for preparation of sorghum Chakali to study the organoleptic properties of sorghum Chakali, identify the superior genotype of sorghum for Chakali preparation and to study the nutritional quality parameter of sorghum grains as well as its Chakali. Five varieties and two hybrids were used for preparation of sorghum Chakali. The experiments were laid in completely randomized design with seven treatments and three to ten replications. The crude protein content in grain and Chakali ranged from 8.25 to 9.45 per cent and 13.64 to 18.28 per cent, respectively. The variety M 35-1 gave numerically higher level of protein. The total sugar content in grain ranged from 1.62 to 1.95 per cent and in Chakali ranged from 2.49 to 3.75 per cent. Phule Anuradha showed higher level of total sugar in grain and Chakali than the other genotypes. The crude fiber content in grain and Chakali ranged from 2.70 to 3.25 and 2.15 to 3.75 per cent, respectively. The fat content in grain and Chakali ranged from 1.25 to 1.66 and 37.24 to 40.02 per cent, respectively. The ash content in sorghum grain and Chakali ranged from 4.01 to 46.45 and 2.22 to 3.34 per cent, respectively. Preliminary study with various combinations (0 to 100 % sorghum flour addition) was conducted for preparation of Chakali preparation and from that combination 50% addition of sorghum flour for the preparation of Chakali was found most suitable. Then five varieties and two hybrids with 50% combination for chakali preparation were judged for genotype identification. The organoleptic properties of Chakali prepared from sorghum flour were judged on the basis of colour, appearance, texture, flavour, taste and overall acceptability of the product by semi-trained judges on 9 point Hedonic Scale. The products prepared from sorghum flour i.e. Chakali was liked very much and gave highest rating of more than 8. While considering the yield of chakali from sorghum grains as well as their nutritional composition and organoleptic properties of the niche products prepared from them, the variety, Phule Vasudha was the best one as compared to the other varieties and hybrids.
