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Controlled germination to enhance the functional properties of rice

Results in this work suggest that different malting strategies, with longer germination times could be designed to maximise the production prebiotic oligosaccharides in cereal grains. This is significant because it is increasingly recognised the positive effects of non-digestible carbohydrates like prebiotics in the promotion of beneficial bacteria in the gut and human health. Traditionally, malting processes have been developed to maximise sugar production for later fermentation like in the brewing process. These naturally developed prebiotics through these new malting strategies could be used directly as functional foods or ingredients.