Investigations into the thiamine and riboflavin content of malt and the effects of malting and roasting on their final content

► A simple quantitative method for thiamine and riboflavin in malt has been developed. ► Light color malts are higher in these vitamers than dark malts. ► The malting process does not have effect on the riboflavin vitamers. ► Both steeping and kilning influence the final thiamine vitamer content. ► Roasting dramatically reduces the thiamine and riboflavin vitamer content of malt.