Comparative studies of germinated sorghum and barley revealed that both cereals developed similar levels of hydrolytic enzymes especially when assessed as total amylolytic activity (diastatic power). The low level of a- amylase reported for sorghum is due to the assay procedure and may reflect differences in the properties of respective amylases. High germination temperature increased rootlet growth and ß-amylase development in both sorghum and barley malts. It also increased the a-amylase, total soluble nitrogen and extracts developed in sorghum malt but not in barley malt. In both sorghum and barley, a-amino nitrogen levels were depressed as the germinating temperature was raised. The peptide release pattern of germinated sorghum and barley were similar at high and low temperatures.