Sorghum grains are mostly used for the roti preparation. The M 35-1 (Maldhandi) a sorghum cultivar is known for its good quality of roti due to having pearly white grain colour, its flour having higher water holding capacity, and good organoleptic taste. However, this cultivar is low yielder. To evolve sorghum high yielding genotype coupled with these good roti qualities, systematic breeding program was planned and executed to overcome this problem. Twenty two newly developed genotypes of sorghum along with check M 35-1 were studied for various nutritional quality parameters, with special reference to the roti quality. Considering nutritional quality and organoleptic evaluation parameters studied for roti quality, the newly developed genotype SPH 1801 was found comparable with M 35-1 and SPH 1830, SPV 2403, SPV 2412 and SPH 1832 were found to be promising for protein, sugar, water absorption, and soluble protein content as well as for roti quality parameters. Therefore, they can be used for further improvement in nutritional quality of sorghum genotypes through breeding program.
