CEREALS

Name: Jamal Roberts

Class: Care
Form: 2
Teacher: Ms. Simone Saul

WHAT IS CEREAL?
A grain used for food, such as wheat, oats, or corn.

TYPES OF CEREALS
Oats
Wheat
Rice

OATS CEREALS

Special K

Oatmeal Squares

Honey Bunches
of Oats

RICE CEREALS

Rice Squares

Crispy

Rice Chex

WHEAT CEREALS

Wheat Chex

Autumn Wheat

Mini- Wheats

N U T R I T I V E VA LU E O F C E R E A L S
. Besides carbohydrates cereals also provide proteins, calcium, iron, sodium,

magnesium, fiber and B-complex vitamins. Always prefer whole cereals over refined
ones as in the process of refining the bran and the germ layer of the grain in
removed. This leads to loss of nutrients and thus a refined cereal is deficient in
many vital nutrients and fiber. Examples of refined carbohydrates are white rice,
white flour (refined flour), pasta and noodles made from white flour, white breads
and sugary cereals.
55 to 60% calories should be contributed by cereal group and maximum of which

should be from unrefined cereals to meet the daily nutritional and fiber requirement.

CEREAL PRODUCTS
Foods prepared by swelling and roasting cereals or cereal
products, e.g. corn flakes, puffed rice; cereals o/t maize, in
grain form, precooked or otherwise prepared.
0113. Cereal Preparations. Cereal grains, excluding barley
and oats, that are either rolled, flaked, pearled, sliced or
kibbled.

STORAGE OF
CEREALS

Conditioning of grain has the single purpose of preserving the quality of grain. Low
moisture content and low temperature have been shown to be essential for successful
storage of grain for a long period of time. A number of processes are available for
conditioning of grain thereby ensuring safe storage.

Proper conditions to store grain effectively are those which prevent or discourage the
growth of microorganisms and insects. Such conditions involve control and maintenance of:
Moisture content of grain
Temperature of the grain
Condition and soundness of the grain
Oxygen supply of the storing environment.