Malted grain for sugar replacement.

I am in the process of doing some testing on using malted(sprouted) corn to see at what stage of growth gives me the most conversion of starch into sugar.

Last night I made some cornmeal mush with 1 part corn meal, 2 parts water and cooked it until it was nearly thick enough to pick up as a ball then let it cool(it has to be below 154 degrees or the next step wont work). I then added about 1/2 part of ground up sprouted corn(the sprouts were about 3/4 of an inch long) stirred the sprouted corn in then wrapped the pot in a towel to keep the heat in. About 20 minutes later I checked on it and it was basically cornmeal mush that was almost too sweet to eat(If I had intended to eat it I would have ground the sprouted corn much finer, as it it there are chunks of it in the mush that makes it not so nice to eat)

This morning once it was cool I mixed in enough cornmeal to make a thick dough again and a bit of baking powder and scooped balls of it into a cast iron pan on very low heat and flattened it out and cooked them for about 5 minutes on each side and ended up with some semi-sweet cornbread/corn cookies that weren't to bad.

In normal times I wouldn't be to keen on eating any of it but if times were hard and the only food I had access to was corn this would be another good option in addition to nixtimilixation and unsweetened corn products that can be made with just corn and water.

I am pretty sure the same general method can be used with any grain(most grains you only sprout until the sprout is 1/2-3/4 the length of the grain) to make them sweet. It is basically the same process that is used to make grains into alcohol but not converting all of the starch into sugar.

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Malted grain for sugar replacement.