The composition (w v1) of sweet sorghum juice used in the present study is given in Table 1. The total sugar concentration was 18.62–21.05% and high sucrose was observed in Keller (19.69%) and BJ 248 (19.41%). Lowest sucrose (16.14%) and total sugars (18.62%) were observed in genotype Madhura. High protein content (2.16%) was observed in NSSH 104 followed by BJ 248 (2.01) and lowest protein was obtained in genotype Wray (1.04%). The crude fibre content varied from 5.68 (NSSH 104) to 7.48% (BJ 248). Ash (range 2.04–2.52%) and fat (range 0.89–1.21%) contents in different genotypes did not vary significantly.