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<p>Malting is controlled germination of cereal grains, which activates the enzymes and modifies endosperm to improve functional qualities of grains. The main objectives of this study were to compare the effects of 3–5&#xa0;day malting durations, and to evaluate the nutritional and malting characteristics of malted barley, corn, and rice. Three cereals were malted by steeping in 2x water with 1% NaOH for 24&#xa0;h, followed by germination and kilning to quench enzymatic activity. Malted cereals were analyzed for different malting characteristics, nutritional profile, total phenolics and flavonoids content (TPC, TFC), DPPH and FRAP antioxidant activities, and structural characteristics (FTIR, XRD). Compared to other cereals, barley showed significantly (<i>p</i> ≤ 0.05) better results during 3 to 5 days of malting, with increases in germination rate (83.33 to 95.00%), diastatic power (80.00 to 120.02°DP), and α-amylase activity (109.89 to134.78 CU/g). Protein decreased in all cereals but remained highest in barley (12.63 to12.16%). Barley also showed highest results for TPC (177.39 to 202.29&#xa0;mg GAE/100&#xa0;g), TFC (64.90 to 82.62&#xa0;mg QE/100&#xa0;g) and FRAP (650.19 to 691.90 µM TE/100&#xa0;g). Whereas the highest DPPH scavenging activity was observed in malted corn. Ash content, crude fiber and fat showed no differences intra-cereal across malting durations. FTIR and XRD revealed intensified biomolecular hydrolysis and crystallinity reduction 5-day versus 3-day malting. Overall, 5-day malting optimized α-amylase activity, antioxidant potential, nutrient profile, and structural modifications. Our results demonstrated that extended malting produces nutrient-enriched cereals for sustainable brewing and applications in health-promoting foods.</p>

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

  • 期刊论文

  • 发表日期：

    2026年2月17日

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  • Husnain Rasheed,
  • Imran Pasha,
  • Muhammad Atif Randhawa,
  • Muhammad Asif Hanif

摘要

Malting is controlled germination of cereal grains, which activates the enzymes and modifies endosperm to improve functional qualities of grains. The main objectives of this study were to compare the effects of 3–5 day malting durations, and to evaluate the nutritional and malting characteristics of malted barley, corn, and rice. Three cereals were malted by steeping in 2x water with 1% NaOH for 24 h, followed by germination and kilning to quench enzymatic activity. Malted cereals were analyzed for different malting characteristics, nutritional profile, total phenolics and flavonoids content (TPC, TFC), DPPH and FRAP antioxidant activities, and structural characteristics (FTIR, XRD). Compared to other cereals, barley showed significantly (p ≤ 0.05) better results during 3 to 5 days of malting, with increases in germination rate (83.33 to 95.00%), diastatic power (80.00 to 120.02°DP), and α-amylase activity (109.89 to134.78 CU/g). Protein decreased in all cereals but remained highest in barley (12.63 to12.16%). Barley also showed highest results for TPC (177.39 to 202.29 mg GAE/100 g), TFC (64.90 to 82.62 mg QE/100 g) and FRAP (650.19 to 691.90 µM TE/100 g). Whereas the highest DPPH scavenging activity was observed in malted corn. Ash content, crude fiber and fat showed no differences intra-cereal across malting durations. FTIR and XRD revealed intensified biomolecular hydrolysis and crystallinity reduction 5-day versus 3-day malting. Overall, 5-day malting optimized α-amylase activity, antioxidant potential, nutrient profile, and structural modifications. Our results demonstrated that extended malting produces nutrient-enriched cereals for sustainable brewing and applications in health-promoting foods.