Comparative effect of malting on nutritional profile, malting properties and structural characteristics of barley, corn, and rice

Key Points

• Malting significantly alters the nutritional profile of barley, corn, and rice, impacting overall health benefits.
• Specifically, malting resulted in increased protein content by 15% in barley and enhanced fiber levels in corn.
• Observational analysis across multiple grain varieties highlights how malting influences structural characteristics of grains.
• Findings may enable healthier grain-based products, with further studies needed to explore implications on processing.