The traditional cereal malting process presents some biochemical modifications occurring in seeds. The malted red sorghum and maize were selected as a function of the ability of the malt flour to fluidify high energy density porridge. The red sorghum and maize seeds were malted in laboratory by traditional cereal malting process. Samples were collected after soaking, germination and drying step. Malting process increased protein (9.2 to 10.8 and 7.3 to 8.2 respectively for red sorghum and maize) and ash (3.5 to 4.2 and 1.3 to 1.7 respectively for red sorghum and maize) content while it decreased lipid contents (3.7 to 2.8 and 4.9 to 3.7 respectively for red sorghum and maize). A significant increasing was observed in sucrose, glucose and fructose contents (0.09 to 6.82 and 0.07 to 5.62 respectively for red sorghum and maize) during malting, in particular during the germination step. During malting, glucose and fructose production was higher than sucrose in red sorghum compared maize. The decrease in phytate content during malting was more obvious in red sorghum than in maize seeds. The germination induced a decreasing in phytate content of 77% in red sorghum and 41% in maize. Phytate’ degradation was higher in red sorghum than in maize. The malted flour presented beneficial characteristics as increasing production of soluble sugar and nutrient contents for incorporation in infant flours to improve the energy and nutrient value of porridges and to confer a sweet taste.
