Fermentation has effect on some sensory characteristics of fermented sorghum gruel. Thus a fermentation period of 12 to 24 hours is recommended for the production of good quality and sensory characteristics of weaning gruel prepared from fermented sorghum flour.Weaning mothers should be encouraged to prepare 12 to 24h fermented sorghum based weaning gruels that may blend with either legumes or milk powder by adding some amount of sugar. The milk powder or legume would supply the required proteins and other nutrients while sugar enhances taste and flavor. Such food items may relatively be available and affordable to low- and middle-ecomic mothers while still meeting the nutritional requirements of weaning babies at exaggerated extra cost. Weaning food industries should also be encouraged bring into focus the introduction of fermented weaning foods in Ethiopia.