| abstract |
Methods for increasing the levels of avenanthramides in oats through false malting is disclosed. Oats are first subject to induction or enhancement of a secondary dormancy, and then malted for up to 5 days at an elevated temperature. The malted but not germinated oats are then dried and used as is, or further processed or milled to produce food, feed, nutraceutical or personal care products and ingredients. Methods are also provided for rendering non-dormant oats dormant and thus suitable for false malting. |