The effect of improver on quality of low protein sorghum noodles was investigated with mixed flour, sorghum flour, wheat flour, pre-gelatinized starch, wheat starch (4:5:4:7), as raw material. The results showed that the improver ameliorated the quality of low protein sorghum noodle. The single factor and orthogonal test results showed that the compound improver, combined with sodium alginate 1.2%, compound phosphate 0.2%, salt 0.3% and dietary alkali 0.15%, exhibited better improvement effect on the quality of the low protein sorghum noodle than any of the single one. The low protein sorghum noodle with the optimal compound improver can process good quality noodles by traditional technology.