A method of processing sprouting cereals that is applicable to any kind of distributed sprouting cereal such as dry malt, sprouting brown rice, sprouting soybean or the like, which comprises decreasing the enzymatic activity in the sprouting cereal by microwave heating the sprouting cereal to thereby prevent the generation of an offensive smell caused by degradation while maintaining effective components in the sprouting cereal by using a simple procedure within a short period of time.
