This study investigated changes in chemical composition of sorghum (Sorghum bicolor) grains during 7 h anaerobic fermentation with baker’s yeast Saccharomyces cerevisiae. The ground substrate was mixed with distilled water to make different levels of moisture content (50% and 70%). The
fermentation was conducted by adding 2% of S. cerevisiae. Samples before and after fermentation were analyzed for proximate composition, including dry matter (DM), ash, crude protein (CP), ether extract (EE), and crude fiber (CF). The results showed that sorghum fermentation was most effective after 72h. Comparing the values of raw sorghum substrate, there was significant decreases (PEE, and CF contents. A significant  improvement was also observed in the protein content (P>0.05). In overall, the chemical composition of the fermented sorghum from treatments with either 50 or 70% moisture contents did not show a clear difference, but the one with the lower moisture content should be considered to optimize the relative time and energy consumption for drying.