Abstract: In western Kenya, sorghum (Sorghum bicolor) remains an important crop for rural food and nutrition security. Sorghum is a rich source of various phytochemicals including tannins, phenolic acids, anthocyanins and phytosterols which have the potential to significantly impact on human health. On the other hand, sorghum producing areas still experience periodic food deficits due to environmental changes and limited knowledge on diversity in utilization.