Cereal by-products arise from dry milling (to produce flour), wet milling (for starch and glucose production) and brewing. The nature of the by products is influenced by the particular cereal concerned and the exact conditions of processing. The outer coat of the maize grain is frequently removed during dry milling. Cereals are nutritionally important sources of dietary protein, iron, vitamin B complex, vitamin E, carbohydrates, niacin, riboflavin, thiamine, fibre and traces of minerals important for both humans and animals. Cereal products derived from the milling process include wheat, rye and oat flours and semolina, cornmeal, corn grits. Flour from cereals is used for making bread. Other products are breakfast cereals, pasta, snack foods, dry mixes, cakes, pastries and tortillas. Cereals are rich in complex carbohydrates that provide you with ample energy and help to prevent cancer, constipation, colon disorders, high blood sugar levels and also enrich your overall health with abundant proteins, fats, lipids, minerals, vitamins and enzymes.

Affrin Sulthana B

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