Evidence derived from scanning electron microscope studies of the cell walls of germinated (malted) and unmalted sorghum grains suggests that portals (holes) develop in the endosperm cell walls during mobilization of the food reserves. It is proposed that amylolytic and proteolytic enzymes enter the endosperm cells through these portals and hyrolyse starch granules and associated storage proteins. Limited protease, pentosanase and/orβ-glucanase activities during malting may be responsible for the development of these portals in the endosperm cell walls. The latter persist in the malted grain.