Sorghum (Sorghum bicolor (L) Moench) is a drought-resistant and heat-tolerant crop that serves as a food staple in many arid regions of the world. Sorghum is void of gluten and be used in many food products for the coeliac market. Another beneficial trait of sorghum grain is that it contains high levels of diverse and unique phenolic compounds (phenolic acids, tannins) may be a good sou of natural antioxidants -3 Thus sorghum flour, bran and extracts have potential applications as health promoting ingredients in functional foods. Many sorghum lines possess more phenolic compounds with higher antioxidant capacity than those found in grapes, blueberries, pomegranates and other similar fruits identified and sold as health-promoting/nutraceutical foods.4 Globally, there are 40 000 sorghum accessions,s most of which have not been characterised for the presence of phenolic compounds with human health benefits. A population subset of approximately 300 sorghum lines that represent sorghum's genetic diversity has been assembled, but the evaluation of phenolic compounds has not been systematically assessed.6 Faced with the prospect of screening hundreds of samples grown over multiple years and locations, simpler and less time-consuming methods would be advantageous for breeders to their routine screening.