A study was made of the change in the activity of α-amylase, β-amylase and proteases involved in the breakdown of stored carbohydrates, proteins in cereals during soaking and the 1 st week of germination. Enzyme assay were assayed in crude extract. Rice, wheat, ragi and bajra were the cereals used. Enzyme activities increased significantly on pre germination, soaking and reached maximum during the course of germination (0-8 days). Maximum α-amylase was observed on 6 day, β-amylase 4-6 day and

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... otease on 2 day of germination. Total soluble sugar and protein concentration were significantly increased during the 0-8 day of germination. Germination is a biotechnological technique involved in the improved enzymatic activity in cereals which increase the nutritive value and degradation of the cereals.