Malted millet and sorghum were hydrolysed by the enzymes produced during malting. Malted and unmalted millet and sorghum were acid hydrolysed. The enzyme hydrolysed carbohydrate was mostly glucose, with only traces of disaccharides, in the case of malted millet. The yield of enzyme hydrolysed carbohydrate was however low in both millet and sorghum. Acid hydrolysis of malted millet or sorghum showed that glucose of malted grains was destroyed during acid hydrolysis more than pentoses in the malted grains.
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Shambe et al. (1989) studied this question.
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