In present investigation attempts have been made to develop nutrient rich vermicelli by addition of wheat and decorticated ragi flour in different proportions (90:10 80:20, 70:30, 60:40 and 50:50) for optimization of ratio for production of better quality vermicelli. It was observed that among all the formulations tried, vermicelli sample prepared with 60:40 (wheat: ragi flour) combination had similar sensory score as that of control. Higher values of protein, fibre and minerals like calcium, iron and phosphorous than the control sample were reported in vermicelli samples incorporated with 40 % of decorticated ragi flour. This nutrient rich vermicelli was good source of minerals to the consumers. 

Keywords: Finger Millet; Decortication; Vermicelli; Sensory Properties.