Sulfur is the third most prevalent mineral in the human body, after phosphorus and calcium. It is a key inorganic element having biological significance across species. Ogi is a typical Nigerian traditional food in the form of a fermented cereal porridge, made from grains including maize, sorghum, and millet. In West Africa, ogi is a crucial meal essential for weaning infants and a nutritional meal for adults. In this study, the effect of elemental sulfur on the fermentation of sorghum-based slurry (ogi) was investigated. Two-hundred grams (200 g) of sorghum were prepared in four different batches with an increasing quantity of elemental sulfur at 0.5 g, 1.0 g, and 1.5 g levels of additions to prepare the study samples. Total moisture, ash, protein content and microbial load of the fermenting steep liquor and slurry were determined using standard methods. The pH, temperature and total titratable acidity were also determined using standard methods. The results of the moisture, ash and crude protein of sorghum-based ogi were 62.79%, 0.50%, and 57.89% respectively. pH results showed a decrease in the pH of the fermenting medium resulting in an increase in the total titratable acidity. The results of the pH, temperature and total titratable acidity (TTA) of the sulfur ogi slurry ranged from 3.40 to 6.36, 26 °C to 29 °C, and 0.3 to 3.9 respectively. The microbial load of the sulfur ogi slurry showed an increase in the total plate count from 6.20 Log CFU/mL to 11.25 Log CFU/mL, a decrease in the fungal count from 6.10 Log CFU/mL to 3.70 Log CFU/mL, a decrease in the enteric bacteria count from 5.90 Log CFU/mL to 1.20 Log CFU/mL and an increase in the lactic acid bacteria count from 5.90 Log CFU/mL to 10.50 Log CFU/mL. This study shows that elemental sulfur can improve the physico-chemical properties of sorghum-based ogi, hence increasing the protein content and further inhibiting the growth of enteric bacteria in food, hence its beneficial effect. The high cost of sulfur drugs and deficiency of sulfur compounds in diets necessitates the incorporation of sulfur into the fermentation of an indigenous food. Further studies on the effects of elemental sulfur and the metabolic product of sorghum-based fermented ogi for prophylactic and therapeutic purposes on the microbiota are strongly advocated.