Maize Malting: Retrospect and Prospect

Malting is the process of converting cereal into malt. Barley is the most preferred malted grain because of its high enzyme content needed for the conversion of grain starch to malt. Wheat, rye, oats and rice are the other cereal grains used for this purpose. Maize kernels are rich in starch (≈70 %). The abundance of starch in maize stimulates researchers to evolve improved technological interventions for the better conversion of maize to malt. Inadequate diastatic power and the immature breakage of plumule before the complete endosperm modification of maize kernel are the major hurdles in selecting maize for malting purpose. Maize is used as an adjunct in the production of beer. Breeding maize for malting and the evolution of improved technology for proper endosperm modification are needed for the efficient conversion of maize to malt.