Sorghum (Sorghum bicolor L. Moench) ranks fifth in world production among cereals, and is an extremely important crop in Africa, where the crop originated, Australia, parts of the Americas, India, China and Southeast Asia, especially in hot, dry areas within these countries or regions where the production of other important cereals such as corn (Zea mays L.), wheat (Triticum sativa) or rice (Oryza sativa) is limited by the harsh climates or soil conditions (FAO, 1995). An ancient grain utilized by humans for centuries, and grown under quite variable soil and climatic conditions, great differences have been observed between different sorghum cultivars in their ability to survive adverse soil conditions or respond differently to varying levels of nutrient supply or deficiency (Baligar et al., 1995; Gemenet, et al., 2016; Mahama et al., 2014; Maritim et al., 2013).