Sorghum (Sorghum bicolor (L.) Moench), a tropical plant belonging to the Poaceae
family, is one of the most important cereal crops in the world (Anglani, 1998). More than
35% of sorghum is utilised as a food grain and the balance is used primarily for animal
feed, alcohol production and industrial products (FAO, 1995; Awika and Rooney, 2004;
Dicko et al. 2006; Mehmood et al., 2008). In terms of cereal grains production, sorghum
ranks fifth in cereal crop after wheat, rice, maize and barley (Smith and Frederiksen,
2000; FAO, 2005). In sub Saharan Africa sorghum is the second most important cereal
crop after maize (Zea mays L) (Zidenga, 2004) and the second preferred cereal after tef
(Eragrostis tef (Zucc.) Trotter) for preparing ‘injera’, which is the staple food in Ethiopia
and Eritrea (Gebrekidan and Gebrehiwot, 1982; Doggett and Prasada Rao, 1995; Ayana,
2001).
Doggett (1988) suggested that sorghum was domesticated and originated in the northeast
quadrant of Africa, most likely in the Ethiopian-Sudan border regions. The presence
of wild and cultivated sorghums in Ethiopia reveales that Ethiopia is the primary centre of
origin and centre of diversity (Mekibeb, 2009). Given the diversity of sorghum, studying
genetic diversity (Ayana, 2001) and biochemical composition of sorghum germplasm
from Ethiopia is very important for several reasons.