title: [Changes in the vitamin content of various cereals during storage].
abstract: 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.
mesh_terms: D002980:Climate; D003296:Cooking; D002523:Edible Grain / Q000032:analysis*; D005651:Fumigation / Q000009:adverse effects; D006813:Humidity; D006842:Hydrocarbons, Brominated / Q000009:adverse effects; D013696:Temperature; D014815:Vitamins / Q000032:analysis*
chemical_list: D006842:Hydrocarbons, Brominated; D014815:Vitamins; C005218:methyl bromide
vernacular_title: Izmenenie soderzhaniia vitaminov v razlichnykh krupakh pri khranenii.