Table 2 Moisture content (% w/w, average) in the analyzed samples. The moisture content of the rootlets was not measured separately, but it can be assumed equivalent to that in malted grain because the rootlets were separated from the malted grains right after the drying process.
From: Side-stream products of malting: a neglected source of phytochemicals
Sample type | Rye | Wheat | Barley | Oats |
|---|---|---|---|---|
Intact whole grain | 11.9 | 12.9 | 12.5 | 11.4 |
Malted grain | 3.9 | 4.0 | 3.8 | 2.9 |
Water extract | 89.8 | 93.2 | 92.0 | 95.5 |
Wort | 85.5 | 83.1 | 84.8 | 87.2 |
Spent grain | 75.4 | 71.3 | 73.0 | 66.5 |
