This thesis is based on a research that was initiated to evaluate the composition of malt flour, leading us to understand that this type of flour is an excellent source of a variety of compounds with an exceptionally diverse composition. The study is focused on assessing the nutritional value of the flour by determining the fat, carbohydrate, protein, fiber content. The results came to show that malt flour is rich in antioxidants, which makes it an ideal food for the food industry and gives an outstanding importance in improving human health.