Malting and fermentation as methods to enhance nutritive value

I did write a blog post about fermentation. I just gave out a basic definition of fermentation and how it can make foods more digestible. Now that I have talked about fermentation, why not talk about Malting.
Malting is a natural way of processing foods.
Malting essentially involves sprouting various types of grain and thus arresting this process of germination by suddenly application of moderate heat- as in not roasting out the germinated cereal but actually slow gentle heating of the germinated cereal and then finely powdering this grain.
Fermentation might occur to a lil extent during the time that the grain is left in damp conditions to sprout.
Either ways, Malting makes things easier to assimilate and digest. Therefore ofcourse in older times home malting of tough grains and then making baby food out of the malted grain was a better way to ensure that the baby is able to take full advantage of the diet being fed.
My gramma for one actually undertook huge projects of home malting to make baby food for her grandchildren(me included) I was trying to recall in my head what she used to do while she malted millets for my aunt's babies . No one really tries home malting anymore . They should though, especially if one is vegan and wants a super great milk supplement in the morning that does not contain non vegan ingredients in them. Look at it this way, On a sunday , if it takes a good 20 minutes to go out and then 20 minutes to order your breakfast and then 10 min to eat it and another 20 minutes to come back home., why not just save gas and save the environment and spend the two hours at home malting stuff that will last a whole month?
Anyways, if you look at modern protein supplements and those protein powders that people that work out partake of, many of them do contain one or more malted cereals in them. Go look on the food labels. Many liquors also use malted grains . so , if you are one big drunk ass, you sure are consuming some malted stuff .
So yeah, coming back to home malting, Germination is gonna be easy to do .Wet your grains damp , let them sprout.the tricky bit is the gentle heating part. What my grammy used to do was to sun dry the germinated grain, thus ensuring that everything dries gently but crisply dry . If you live in the sunny southern states, you could very well try this trick of drying things on your back porch on large polyethene sheets. works. try it and tell me how it worked.cheers.