Background and Objectives The presence of antinutritional compounds such as tannins reduce the nutritional benefits in sorghum. Hence, the major objective was to evaluate the differences in grain quality and physical parameters in 254 tannin and non-tannin accessions in a diverse set of sorghum association panel. Findings Wide variability was noticed for total protein (11%–19%) and protein digestibility (13%–78%). Tannin content recorded a significant negative relationship (R2 = 0.65, p