University of Eastern Finland issued a study, published in the journal Science of Food, that highlighted the process of turning cereal grains into malts also generates residual material. This residual material is a good source of plant-based protein and phytochemicals, including bioactive compounds produced by plants, that function as antioxidants. The study utilized metabolomics to analyze samples of four cereal crops often utilized in the malting process: barley, rye, wheat, and oats.
