Kunu, which is also known as kunu-zaki is the traditional Hausa name of a non-alcoholic beverage widely consumed in Nigeria. It’s a major source of calories and supplied large proportion of energy in form of carbohydrates. Kunu is taken as an alternative to imported beverage and is mostly consumed throughout Nigeria, mostly in the North. This study is aim at determining the proximate analysis and nutritional quality of kunu zaki prepared from red sorghum harvested at the center’s farm. After the preparation of the powdered kunu, proximate analysis, sensory evaluation, mineral analysis and phytochemical screening were conducted. Proximate analysis revealed the presence 10.91%, 3.51%, 11.34%, 0.97% 3.12% and 78.91% of moisture, protein, fats, ash, fiber and carbohydrates respectively. Sensory evaluation revealed an average of 12.11, 8.23, 10.67, 12.89 and 6.56 of taste, aroma, general acceptability, flavor and appearance respectively. Mineral analysis revealed the presence of 18.32mg, 1.67mg, 7.23mg, 0.98mg, 2.40mg, 2.07mg and 89mg of Ca, K, Fe, Mn, Zn, Na and Mg. Phytochemical screening revealed the presence of 5.03mg of flavoniods, 1.07mg of alkaloids, 8.70mg of phytate, 0.92mg of tannins, 1.29mg of saponins and 56mg of phenolic compounds.