Increasing attempts to utilize malt flours in the food industry have been made in recent years because of their biological as well as antioxidants properties. In this study, a hot water extraction method was applied to obtain extracts that were further used to determine the Total Flavonoid Content (TFC) and Total Polyphenol Content (TPC). Since the antioxidants, and particularly flavonoids, have the capacity to regulate several cellular activities in a dose-dependent manner; we set to analyze the viability of Drosophila Schneider 2 (S2) cells by assessing seven different malt flour extracts and each of them at five different concentrations. We successfully fulfill the objective by observing that, the viability of cells can be retained by employing a lower concentration of MF extracts while the processes of apoptosis and necrosis are responsible for the variations in viability in different concentrations. Also concluded that the Malt Flours under investigation are good antioxidant raw materials that can be used to enrich newly developed foods.