The researchers aimed to create gluten-free tortillas using finger millet and chickpea flour. They added sugar, glycerin, and starch to improve the texture and taste. After testing different starches, they found that tortillas with potato starch were preferred for their taste and texture, while those with rice starch were liked for their appearance. Overall, the potato starch tortillas were the most liked and had good sensory properties, making them a nutritious alternative to regular tortillas.