Grain sorghum is the fifth most produced cereal crop in the world, preceded only by rice, wheat, corn and barley, and it is a dietary staple for more than half a billion people in more than 30 countries. Sorghum is a principal food in areas of Africa and Asia as well as being used as a raw material for alcoholic drinks and beverages. This chapter describes the protein and starch make-up of sorghum and the effects of cooking and processing sorghum on its digestibility and nutrient availability. It also assesses the protein quality of sorghum for human use, describes the sensory and functional characteristics of food products containing sorghum and outlines the health benefits of sorghum.