Sorghum is a widely cultivated cereal grain globally, known for its versatility in culinary applications. The whole grain of sorghum is often utilized in baking, while its syrup form serves as a natural sweetener. With its remarkable tolerance to drought and heat, sorghum is especially vital in arid regions. It holds significant value as a food crop in several parts of the world, including Africa, Central America, and South Asia. Considered as the fifth most crucial cereal crop produced worldwide, sorghum plays a vital role in sustaining food security.