Introduction Sorghum Sorghum bicolor L. Moench is the most important stable food for more than 500 million people in the semi-arid and arid lands in Africa and Asia, primarily the low income people 1. Sorghum produces well with limited moisture and tolerant to salinity and high temperature stress. The sorghum production is around 54 million tons, from crop grown in about 40 million ha, and ranked the fifth most important cereal grown in the world 2. The nutrient composition of the sorghum revealed that it is an important source of energy, protein and mineral, vitamins and phytochemicals. Recently, sorghum has drawn special attention due to its gluten-free nature 3 , low glycemic index 4 , and as rich source of health promoting antioxidants because due the presence of phenolic acids and tannins specially, in the pigmented varieties 5. Sorghum is traditionally fermented or germinated prior to consumption. Fermented sorghum is used in making various traditional foods, alcoholic and nonalcoholic beverage around the world, such Kisra in Sudan, Injera in Ethio