Mashing quality and nutritional content of lentil and bean malts

Malting is a steeping, germination, and kilning technique used to produce barley malt, which is used in brewing technology. However, basic aspects of malting can be applied to a wide range of plant seeds. The goal of this study was to determine whether malting under appropriate physiological conditions could be applied to legume seeds (lentils and beans) and to determine the properties of acquired malts. The study found that, despite their poor mashing quality, legume seed malts have increased friability, higher protein content, lower starch content, and lower phytic acid concentration.

Automated summary

This study investigated the feasibility of applying malting to legume seeds and found that legume seed malts have increased friability, higher protein content, lower starch content, and lower phytic acid concentration.