CONVENIENCE AND HEALTH FOODS 3 (1+2)

Lesson 5 : Ready To Eat Breakfast Cereals

Nutritive value of breakfast cereals

The calorific value of most ready to eat cereals is higher than that of bread (233 cal/100gm).

The breakfast cereals are deficient in lysine but since they are eaten along with milk rich in lysine, this is of less importance. Some ready to eat breakfast cereals are supplemented with proteins.

About 50 per cent of thiamin is destroyed during preparation of shredded wheat and 100 per cent in puffed and flaking. While riboflavin and niacin. Pyridoxine and folic acid are not affected. Extrusion cooking causes 50-66 % of vitamin E loss. So the cereals are enriched with these nutrients.

Recent research on breakfast cereals

CFTRI has developed several technological knowhow on breakfast cereals. RTE coated breakfast cereals have been developed.

There are a variety of flavors and colours, there are nutritionally enriched finished products. This increases the consumption of breakfast cereals.