Sorghum grains subjected to four treatments with calcium hydroxide solution (Lime soaked, drained and air dried-T₂, Lime soaked, washed thrice, drained and air dried-T₃ Germinated, lime soaked, drained and air dried-T₄ and Germinated, lime soaked, washed thrice, drained and air dried-T^) along with control (untreated) were used in the preparation of rotis (unleavened bread). The rotis were evaluated in the laboratory for organoleptic qualities. Consumers who were accustomed to eat rotis daily were served with test sample for three consecutive days and interviewed for the roti acceptability. Results showed that there was no significant difference among the rotis prepared from treatments T T_a and T. The flour obtained from germinated samples (T₄ and T₅) required improvement in flour rheological properties, hence it was not possible to handle the dough for roti preparation. The consumers neither found any significant difference among the rotis for their eating quality nor had any ill effects after consumption.