Physical and chemical characteristics of both malted and unmalted sorghum and cashew apple juice extracts were determined to evaluate their malting, extracting and brewing values. The availability of the cashew apple with wider range, will in no small measure reduce the costs of production, and by extension bring the benefit of reduced costs to the consumers and is gluten-free as the product would not only be cheaper but also available. The advantages of sorghum over wheat or barley as major raw materials in brewing cannot be overemphasized. The former apart from being more acidic (P H 2.1-2.6) contains some chemicals that are used as additives in the course of producing them and such chemicals includes heavy metals and oxalic acid that are not friendly to our health while the later is hundred percent natural and is devoid of hazardous additives. There are two major sources of vitamin C namely synthetic and natural types. Vitamins C, B 1, B 2, B 3, B 4 and B 6 are options and apart from their importance to the body building effects, the producer of malt drink use them in their product to attract customers. Through the physicochemical properties of carbohydrate malted sorghum which produces fermentable sugars from starch degradation was used and cashew apple fenny as vitamin C fortifier. Production of this beverage varies from brewery to brewery in the composition of their ingredients but the basic ingredients remain the same. Introduction Malt drink belongs to the category of brewed drinks that are considered non-alcoholic beverage drink, fortified with vitamin C and other minerals that are of benefit to human health. The Mucamalt, a brand of malt drink was as a result of the well blended two local contents of red sorghum bicolor and red elongated cashew apple extract after careful selection through process optimization. However, the availability of the grain and seasonal cashew apple fruit (Between January to April) preservation poses a great problem to the brewing industry. Sorghum used not as adjunct in this Mucamalt production but as main raw material along with Cashew Apple Extract, Vitamin C. It is almost entirely edible, with pleasant flavor and aroma and high nutritive value, which is due mainly to high vitamin C and sugar contents. Vitamin C sourced from cashew apple fruits, the apple represents nearly 90% of the cashew (nut + apple). The duration of germination and watering rate had the highest effect on enzyme activity and malting losses respectively. The influence of temperature, time and moisture on the enzyme activity and malting losses of germinated sorghum (Sorghum bicolor) were critically examined. The optimization temperature come to play and it was discovered that the best and highest extract yields can only be obtained at temperature between 80 to 85 o C and the red sorghum meets this criterion. Although the red type was used because of her high extract yields. The best known are the white, yellow, brown and the red types. Thus the aim of this research was to harness our abundant natural resources endured by God. The beverage produced is 100% local contents with easy accessibility to the raw materials, reduced production cost and increased economic revenue of Nigeria. The search for a local raw material for the production of beverages necessitated the harnessment of cashew extract.

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