Amylase activities from various cultivars of pearl millet and a sorghum cultivar and their values in cold water and hot water extracts were studied. The α-amylase and β-amylase activities and values in hot water and cold water extracts were determined at intervals of 24 h for a period of 96 h. The correlation between amylase activities and values in hot water and cold water extracts was also determined. Activities of α-amylase and β-amylase increased progressively during germination with a concomitant increase in values in hot water and cold water extracts. The amylase activities and values in hot water and cold water extracts of the pearl millet cultivars were found to be comparable to those of sorghum. There was positive correlation (p<0.05) between amylase activity and values in hot water and cold water extracts. This study has shown that pearl millet could be used for producing various malt beverages and malt-based products.