Ten sorghum genotypes (SPV-1457, SPV-1411, SPV-1155, V-216R, M35-1, Barisizoot, Giddamaladandi, Yanigar jola, Dagadisolapur and  DSH–3) were procured from Agricultural Research Station, University of Agricultural Sciences, Dharwad for nutritive value and cooking quality study. Results revealed that proximate composion i.e. moisture, protein, fat, ash, crude fibre and total carbogydrates of sorghum genotypes differed significantly (P<0.01) and ranged from 6.64 to 8.58, 8.73 to 12.81, 1.22 to 2.36, 1.14 to 1.72, 1.21 to 2.48, 81.82 to 87.58 per cent,  respectively.  With regard to cooking, the variety M35-1 was the most suitable for roti making and the variety DSH-3 was suitable for popping.