Malting is a vital stage before fermentation of Zea mays to produce alcoholic beverages. Due to the raising of moisture level the grains are often associated with some moulds. Two of these fungi, i.e. Aspergillus flavus and Aspergillus terreus were isolated by the dilution plate technique. They reduced the percentages of oil, protein and carbohydrates of malted mays grains and increased the ash and fibre contents. Investigation on some cultural conditions indicated that alkaline pH enhanced the growth of A. terreus, and both species exhibited luxuriant mycelia growth and sporulation when incubated under an alternating light and dark regimes (at 24 h regular interval).