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Sorghum is one of the important crops used for production of different fermented foods in Africa. The nutrient quality of sorghum is insufficient, there is need to supplement it with legumes or other commodity to make it nutritionally rich and accepted as fermented product. The processing involved picking of the grain (sorghum), fermenting, grinding, sieving and cooking. The aim of this work is to evaluate the nutritional composition and sensory acceptability of supplemented cereal gruel. The cereal gruel was produced from sorghum supplemented with different blends: sorghum only 100%; sorghum and soybean of ratio 80%:20%; sorghum, soybean and ginger in ratio 76%:20%:4%. Proximate analysis, minerals content and sensory attributes were determined using standard methods AOAC (2000). Crude fibre had the highest value (11.38%) in the sorghum sample compared to other blends. The highest Calcium level 2.3mg/100g was found in sorghum supplemented with soybeans and ginger. The sample supplemented with ginger and soybean had the highest percentage composition of protein, fat and minerals like calcium, magnesium, sodium and copper. Sample supplemented with soybeans and ginger had a significantly higher preference in taste, flavour, aroma and overall acceptability compared to sorghum supplemented with soybeans and sorghum only. Supplementing sorghum with ginger and soybean will increase the nutritional qualities and improve the sensory attributes in terms of taste, flavour, aroma and overall acceptability.