The role of malting in grains and legumes for the development of high-functionality medical foods

Malting is a process involving soaking, germination, and controlled heating, which significantly modifies the nutritional and bioactive profiles of grains and legumes. This process activates key enzymes that hydrolyze proteins, carbohydrates, and fats, leading to enhanced nutrient bioavailability and reduced antinutritional factors. Additionally, malting enhances the concentrations of flavonoids and polyphenols, thereby increasing antioxidant activity. The heating phase also induces the Maillard reaction, which contributes to improved flavor, color, and aroma. Research has demonstrated that malting improves nutrient composition, enhances texture and sensory properties, and enables the development of innovative functional foods such as snack cereals, biscuits, and enteral nutrition products. Given these benefits, malting presents a promising approach for creating health-promoting foods, particularly for individuals with specific dietary needs. This review examines the physicochemical transformations occurring during malting, including changes in nutrient and antinutrient composition, viscosity, texture, and color, while also highlighting its potential applications in high-functionality medical foods. • Malting enhances solubility, digestibility, and thermal properties. • Malting improves macronutrient and micronutrient bioavailability. • Malting reduces antinutrients. • Malting boosts bioactive compounds and antioxidants, supporting medical food.