Processed grain of breakfast cereals

Breakfast cereals are processed grains, convenient for human consumption, typically ready-to-eat, and to be eaten as a main course in the morning. They are relatively shelf-stable, lightweight, and convenient to ship and store. They are made primarily from corn, wheat, oats, or rice usually with added flavor and fortifying ingredients.

Market-driven factors and breakfast food cultures have both contributed to promote three generic ready-to-eat breakfast cereals which are found on supermarket shelves nowadays.
*Flaked cereals
*Puffed cereals
*Cereal mixes

Ready-to-eat cereals are produced by a variation of several technological operations such as cooking, shape forming, finish drying, sweetening, flavoring, enrichment with vitamins and minerals.

Ready to eat cereal mixes are cereals combined with other grain, legumes, seeds or dried fruits. Granola cereal mixes are an example of ready to eat cereal mixes. Ready to eat cereal mixes may contain a mixture of wheat, rice or corn or all of these.

Granola is highly nutritious product categorized as snack food and can be prepared using diversified ingredients. Some of these ingredients may include: cereal grains, rolled or flaked oat and barley, cereal grain germ part, honey, nuts, raisins and some other ingredients.

Breakfast cereal mix is recommended to be served as 40 g of the mix with 150 ml of warm milk to provide high sensory appeal.
Processed grain of breakfast cereals

What are nutrient compositions in cereal grains?

Cereal grains are major food and feed source. The top three stable food grains –rice, corn and wheat – represent over 50% of the human food source.

Nutrition composition of cereal grain may vary from one region or year to the next because of differences on plant genetics or environment.

In composition, grains are structurally similar as seen; however, they vary in their nutrient composition, containing varying amounts of carbohydrate, fat, protein, water, vitamins and minerals.

The nutritional value of the grains is determined by the nutrient amount and composition in the grains that accumulate during grain filling and by the bioavailability of micronutrients.

Carbohydrate 
The main nutrient component of cereal grains is carbohydrate which makes up 79-83% of the dry matter of grain.

Cereals contain small amounts of free sugars of the order of 1-2% although this will rise if the grain has been allowed to germinated, e.g. in the preparation of malted cereals.

It exists predominantly as starch, with fiber especially cellulose and hemicellulose, composing approximately 6% of the grain.

Lipid 
Lipids are relatively minor constituents in cereal grains. Lipid (fats and oil) makes up approximately 1-7% of a kernel, depending on the grain. For example, wheat rice, corn, rye and barley contain 1-2% lipid, oats contain 4-7%. The lipid is 72-85% unsaturated fatty acids, primarily, oleic acid and linoleic acid. 

Protein 
Protein composes 7-14% of the grain, depending on the grain. Cereals are low in the amino acids tryptophan and methionine, and although potential breeding may produce cereals higher in the amino acid lysine, it remains the limiting amino acid in cereals.

The protein is of low biological value and therefore, less efficient in supporting body needs.

Protein in cereal grains can be divided into two broad groups based on their biological functions: biologically active enzymes and biologically inactive storage proteins.

The storage proteins make up most (up to 80%) of the total proteins.

Vitamins 
Vitamins present in cereals are predominantly the B vitamins-thiamin (B1), riboflavin (B2) and niacin (B3). These vitamins may be lost in the milling process and so are added back through the process of enrichment. 

Whole grain products contain some fat soluble vitamins in the germ. When considered as a whole, cereals are naturally low in lipids therefore, they tend to be low in the fat soluble vitamin A, which is present as the precursor carotenoids and vitamin D, E and K.

Water 
Water is present in cereal grains at levels of 10-14% of the grain. Of course soaking and cooking add water to cereal grains, and the grain size expands as additional water is absorbed. If flour is high in protein content, it absorbs a lot of water compared to low protein flour.

Mineral 
Mineral are naturally present at higher levels in whole grains than in refined grains. Fortification of refined flour with added iron is common.

Zinc, calcium as well as vitamins also may be added at levels beyond not present in the original grain. 

Fiber 
Fiber content is determined by different analysis and includes crude fiber (CF) and total dietary fiber (TDF).

These two measurements are not correlated. Crude fiber is composed of cellulose and the non-carbohydrate lignin. TDF includes cellulose and lignin, plus hemicellulose, pectic substances, gums and mucilages.
What are nutrient compositions in cereal grains?

Nutritional value of instant hot cereal

On cold mornings, a hot cereal breakfast is a such a better option than a cold cereal version. It helps get the rest of the body going after the brain cells have started working.

It definitely people gets started in a better frame of mind. It is an excellent way to start the day.

Hot cereals are usually made from unrefined grains – most notably oats and wheat. Many hot cereals aren’t fortified with vitamins and minerals and so contain only the nutrients found in the grain itself.

These include fiber, B vitamins, vitamin E, iron, zinc, calcium, selenium and magnesium.

Hot cereals made from whole grains are excellent.

Hot cereal can make a healthy breakfast, but the one claiming to contain fruit may offer little actual fruit, with more fruit flavoring and artificial colors.

Many people do not eat hot cereal because they think it’s too time consuming to make. If have microwave it should take no longer thon three to four minutes start to finish.

Hot cereals are often among the breakfast menu items at sit-down restaurants, cafeterias, and hotels. Oat meal, the most common of the hot cereal, is a healthy choice.
Nutritional value of instant hot cereal