The effect of germination time on the malt quality of guinea corn was studied by germinating guinea corn for different period of time. Germination had a significant effect on α- amylase activity, fat and protein contents of guinea corn. The protein and fat contents of guinea corn decreased as germination time increases while the α- amylase activity increased as germination time increases. The fat content at day 1,3 5, and 7 was found to be 8.2%, 6.4%, 4.8% and 2.0% respectively. Protein content was also found to be 2.16%, 1.48%, 1.23% and 1.04% at the day 1, 3, 5 and 7 respectively while the α- amylase activity was found to be 1.88, 2.22, 3.22 and 4.44 µmole/min/ml at day 1, 3,5 and 7 respectively.