Abstract: A food material from the husk-free granular fraction of the spent grains of barley is disclosed. The food product is substantially free of fermentable sugars and contains substantially all of the proteins originally in spent grains.

Abstract: A process for making a food product having a high protein content of good nutritional profile and substantially without fiber, fats, or oils from grain that has been malted and subjected to a mashing operation to remove fermentable sugars. The grain so treated is dried by microwave heating and is subjected to liquid nitrogen to reduce the temperature of the grain greatly while subjecting the grain to mechanical action to remove the husks. The fats and oils are removed by a solvent, after which the remaining granular material may be ground to a flour.

Abstract: A process of separating husks from dried spent grains comprising the steps of subjecting dried a spent grains produced in a malting operation to a low temperature to embrittle the grains and then exerting mechanical force on the embrittled grains to separate the husks from the grains.

Abstract: A process of manufacturing a food product having a high protein content of good nutritional profile and substantially without fiber, fats, or oils is made from grain that has been malted and subjected to a mashing operation to remove fermentable sugars. The grain so treated is dried by microwave heating and is subjected to liquid nitrogen to reduce the temperature of the grain greatly while subjecting the grain to mechanical action to remove the husks. The fats and oils are removed by a solvent, after which the remaining granular material may be ground to a flour.