Iron (Fe) and zinc (Zn) deficiencies are major public health threats worldwide. The work focuses on the diversity of sorghum and its post- harvest processing into food. A multidisciplinary approach was used to study the contribution of sorghum to Fe and Zn intake by poor people in Africa. The culinary and sensory characteristics of sorghum crops and their derived foods in Benin were surveyed. Three food categories were identified: pastes, porridges, and beverages. Processing of sorghum is an important economic activity that generates income for many households in Benin. We distinguished more than 100 farmers'' varieties, and classified them according to their suitability for the preparation of different sorghum-based foods. A genome fingerprinting technique was also used to cluster these farmers'' varieties into distinct genotypes. Seven of the identified genotypes contain adequate Fe to meet consumers'' requirements. We recommended these varieties for the preparation of certain food products. Combination of germination and fermentation would enable the preparation of infant cereal porridges with improved nutrient contents.