Abstract

A study from the University of Eastern Finland, published in the journal Science of Food, has determined that the process of converting cereal grains into malts, common in brewing beer, generates waste material that is a good source of protein and phytochemicals to plant base. This “makes it a highly potential source of development for the food industry,” according to the researchers. The study used metabolomics to analyze grain samples from four cereals typically used in malt: barley, rye, wheat, and oats.