High and low tannin varieties of sorghum grain were subjected to sequential dehulling operations to attempt to remove tannins. Up to 37% of the grains were removed in these procedures. Dehulling resulted in considerable (up to 45%) loss in protein content as well as in the removal of most of the tannins (up to 98%). Amino acid analysis of the dehulled grainsshowed a progressive decrease in the content of lysine, histidine, and arginine. The solubility distribution pattern of proteins from both varieties at various stages of dehulling showed marked differences. Using the low tannin variety as control, these observations were utilized in assessing the effect of tannins on the solubility characteristics of sorghum proteins. The observed differences are consistent with strong interactions between tannins and the kafirin (prolamin) protein fractions in sorghum.