AbstractHulu‐muris a Sudanese traditional nonalcoholic beverage that is made from sorghum flour. This work determined the secondary metabolites and antioxidant activities of traditional Sudanese nonalcoholic beverageHulu‐murfrom two local sorghum landraces Abjaro and Hegarii. The changes on the total phenolic content (TPC), total flavonoid content (TFC), carotene content, tannins, and antioxidant activity (DPPH, reducing power, and FRAP) were estimated during the preparation of theHulu‐murflasks. For both landraces, a significant (p< .05) effect on the phytochemical compound and the antioxidant activity was observed during malting and fermentation of sorghum flour. However, the most increase in the TPC and carotene content was observed, whereas tannin and TFC were decreased in theHulu‐murflasks compared with the malted and fermented samples. The antioxidant activity DPPH, TRP, and FRAP was significantly (p< .05) higher inHulu‐murflasks than those of raw and processed flour. The partial least squares regression test stated a positive validation score of theHulu‐murflasks prepared from the both landraces. In conclusion,Hulu‐murdrink from Abjaro and Hegarii landraces contain high antioxidants compound, which could improve the health‐promoting metabolites in Sorghum‐based food.