Optimisation of Malting Parameters for Quinoa and Barley: Application of Response Surface Methodology

Table 9

Summary of FAN values from malting studies using RSM.

Grain	Model, design	FAN	References
Buckwheat malt	RSM, central composite design	144.26 mg/L	[50]
Sorghum malt	RSM, face-centred cube design	117.80 mg/100 g	[51]
Rice wort	RSM, central composite design	357.00 mg/L	[52]
Quinoa malt	RSM, central composite design	165.60 mg/L	This study
Proso millet wort	RSM, face-centred design	365.00 mg/100 ml	[32]