This study evaluated the thermo-physical and rheological properties of Ogi produced from varieties of sorghum with different soaking period (12, 24 and 36 hrs.). Sorghum grain steeped for 12, 24 and 36 hrs. was processed into Ogi making use of the traditional method and subsequently dried at 55oC. The Ogi powder obtained was analyzed for functional, thermo-physical, rheological properties and the consumer acceptability was also carried out. The results showed that the bulk density ranged from 0.80 – 0.90g/ml, respectively from all the steeping periods and varieties. Water absorption capacity and Oil absorption capacity (198.33 - 251.00 g/ml) and (112.33-146 g/ml), respectively. Swelling power and solubility ranged from 7.88 - 9.97g/g and 5.76 - 21.83%. Amylose and moisture content 12.59 - 23.92 % and 8.00-12.05% respectively. Results revealed that a significant difference (P0.05) was found among the samples for overall acceptability. Data collected from all experiments were in triplicate, and subjected to statistical analysis, using analysis of variance (ANOVA).