[Changes in the vitamin content of various cereals during storage].

Thiamine and niacin losses were studied in various cereals (grinding millet, non-grinding oatmeal, fine-ground corn, grinding rice, wheat Poltavskaya, buckwheat, pearl-barley, and grinding pea) stored in sacks at store-houses in two different climatic areas of the USSR - with a temperate and with a dry hot climate, as well as at a constant temperature of 10 degrees C, during 6-29 months. Vitamin losses in grinding millet, non-grinding oatmeal and grinding rice were evaluated considering their treatment with methyl bromide and cereal cooking. It was found that during the storage under conditions of a dry hot climate thiamine and niacin losses comprised 37.8, after methyl bromide treatment - 44.0, and after cooking - 28.6%. Lower vitamin losses were recorded after the cereals storage at a constant temperature of 10 degrees C.