Popping is simple and economical processing technique which is traditional and may be adopted easily with the improvement in nutritional quality of grains. Pop sorghum cultivars such as Kagimoti, Masabanal, Jumnal, Adavisangapur, Devarhipparagi (DH local) and one check Maldandi (M 35-1) were studied for nutritional and neutraceutical properties after processing. Popping enhanced the proximate composition like protein, fat, crude fiber and carbohydrates in all the popped cultivars. It increased the total, insoluble and soluble dietary fibre content and also the levels of trace elements,   polyphenol content and antioxidant activity. Phytic acid content decreased during popping. Thus popping improved the nutritional profile and enhanced therapeutic property of sorghum cultivars. Popped sorghum is also a potentially important source of dietary fibre and neutraceuticals like polyphenols and antioxidants and, therefore can be used in the management of several metabolic disorders.