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Malt is mainly produced for the brewing and distilling industries. However, germination is a powerful process for the modification of seed material for other purposes (e.g., it can be used to improve the palatability of grains). In addition, these modifications alter the technological properties of grains and legumes, and the enzyme activities that arise during germination can have desired functionalities in plant-based foods. This review outlines the physiology of germination and its influence on the nutritional properties of cereals, pseudocereals, and legumes, and the technological implications in the processing of a variety of foods.
