This study investigated the effect of fermentation conditions (time and temperature) of sorghumon the composition ofting, using the Doehlert design of response surface methodology (RSM).Fermentation temperature and time were optimized and pH, titratable acidity (TTA), total viablebacteria count (TBC), total lactic acid bacteria count (TLABC), total fungal and yeast count (TFYC),tannin content (TNC), total phenolic content (TPC), total flavonoid content (TFC), and antioxidantactivities (AA) were determined. Experimental and predicted values obtained were similar, withstatistical indices indicating the validity of the models generated (R2between 93.45 and 99.71%,AAD values close to 0,BfandAfvalues close to 1). Numerical multi-response optimization ofparameters suggested optimal fermentation conditions to be 348C for 24 hr. Physicochemicalcharacterization oftingsamples using scanning electron microscopy (SEM), X-ray diffraction (XRD),and Fourier Transform Infrared Spectroscopy (FTIR) showed slight changes in morphology, similar-ity in diffraction patterns and presence of different functional groups, respectively. Results of thisstudy could provide information for the commercialization of qualityting.Practical applicationsResponse surface methodology was used to study the influence of fermentation conditions on thequality oftingand optimal fermentation conditions were obtained at 348C for 24 hr. The findingsin this study will be useful fortingprocessors to obtain a product with maximal beneficial composi-tion and traits.