Cereals are very important crops. They are grown mainly for food and feed, alcohol production and as an important raw material in industry (FAO, 1995). Cereals are the most important food crops in the world (Hammes et al., 2005). In developing countries, particularly in Africa and Asia, virtually all cultivated cereals are used for human food, with most being subjected to fermentation. Cereals commonly grown in Africa include maize (Zea mays), pearl millet (Pennisetum glaucum), rice (Oryza sativa), and sorghum (Sorghum bicolor). Sorghum is widely cultivated throughout the world for human and animal food (Serna-Saldivar et al., 1991). It is the most drought tolerant cereal and requires few inputs during growth, making it the largest crop grown in the Guinean savannah areas of northern Nigeria (FAO, 1996; Dicko et al., 2006; Kolawole et al., 2007). Nigeria is the world's third largest producer of sorghum and is the world's largest producer of sorghum for human consumption (FAO, 2005). It is mainly used as food in African countries, serving as a source of energy and protein for the population (Dicko et al., 2006). Sorghum is a good source of vitamins, including B vitamins and fat-soluble vitamins, minerals, and important nutraceuticals such as phenolic antioxidants and cholesterol-lowering waxes (BSTID-NRC, 1996; Dykes and Rooney, 2006). It is a gluten-free cereal, which makes it suitable for celiac patients (Taylor et al., 2006). Sorghum starch, which is slowly digestible, is known to have a low glycemic index and increased satiety (Shin et al., 2004). This is important in the diet of obese and diabetic patients. However, sorghum is deficient in some basic components such as the absence of certain essential elements...... middle of paper ...... for consumers (Annan et al., 2003; Inyang and Idoko, 2006 ; Adejuyitan et al., 2009). However, the color of fortified nixtamalized sorghum-ogi was the most preferred by the panel compared to other types of sorghum-ogi. The color preference of sorghum-ogi subjected to nixtamalization was found to be significantly different from that of non-nixtamalized samples (p˂0.05). Fortification also improved the appearance and taste of sorghum-ogi based on sensory evaluation. Nixtamalized enriched sorghum-ogi is the most acceptable among the sorghum-ogi samples evaluated. In conclusion, complementing sorghum fermentation with fortification and nixtamalization is able to improve product quality attributes, particularly consumer acceptability. Therefore, these strategies may reinforce the preference for fermented sorghum foods..