Grains are staple diet of Indian population. Despite possessing a high nutritional quality, grains also contains several anti-nutrient compounds that can decrease the bioavailability of its nutrients, especially its protein content. Malting/germination can be employed as an appropriate pre-treatment to improve the nutritional properties of native cereal grains. The objective of this paper is to introduce this indigenous food processing method and its benefits for the betterment of health of the people.
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Deepika Baranwal (2017) studied this question.