Asian Journal of Dairy and Food Research, volume 36 issue 3 (september 2017) : 179-183

Malting: An indigenous technology used for improving the nutritional quality of grains- A review

Deepika Baranwal
1<p>Deptt. of Home-Science, Arya Mahila PG College,&nbsp;BHU, Varanasi-221 010, Uttar Pradesh, India&nbsp;</p>
Cite article:- Baranwal Deepika (2017). Malting: An indigenous technology used for improving the nutritional quality of grains- A review . Asian Journal of Dairy and Food Research. 36(3): 179-183. doi: 10.18805/ajdfr.v36i03.8960.

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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