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Sorghum [Sorghum bicolor (L.) Moench] popularly called as jowar, is the “king of millets” and is the fifth in importance among the world’s cereals after wheat, rice, maize and barley1. Sorghum provides a good basis for gluten-free products and recommended as safe for celiac patients. Therefore, the future promise of sorghum in the developed world is for wheat substitution for people with celiac disease or allergies to gluten2. Finger millet (Eleusine coracana) can be stored for long periods without insect damage and thus it can be important during famine4. It is rich in calcium, phosphorus and iron, the calcium content is higher than in the common cereals and millets. Papad is indigenous traditional snack item with thin wafer like product prepared from variety of ingredients. These are generally made from blend of pulse flour, cereal flour and edible starches with

Effect of Addition of Various Proportion Finger Millet on Chemical, Sensory and Microbial Properties of Sorghum Papads