Sorghum is a complementary food ingredient for rice which has a comparative advantage over other cereals such as corn, wheat, and rice. The development of sorghum has now been modified to become sorghum flour which is used as a functional food ingredient. The method of making sorghum flour will affect the characteristics of the flour produced. The purpose of this study was to determine the effect of the type and time of fermentation on the characteristics of bioguma sorghum flour. This study used a randomized block design with 2 treatment factors. The first factor is the type of fermentation which consists of spontaneous, yeast, and mixed culture fermentation. The second factor is the fermentation time which consisted of 24 hours and 48 hours. The results showed that the two factors had no effect on the levels of resistant starch (P>0,05). The type of fermentation independently affects the tannin content and protein content (P<0,05). Besides, the fermentation time independently affects the total dietary fiber content (P<0,05). There is an interaction between 2 factors on total dietary fiber (P0,05). The right fermentation method will produce modified sorghum flour with characteristics that can be adapted to food product applications.