Abstract
Raw and moderately roasted germs of four kinds of cereals were stored at 37°C in the dark place, or at ordinary temperature in the room, and the changes of B vitamins contents during the storage were estimated.
The loss of thiamine of raw germs during the storage seemed to become larger in proportion to the degree of damage on germs. And the order of the loss was nearly as follows: Naked barley<Rice<Barley<Wheat (flaked)
The contents of riboflavin in germs were small, and the loss during storage was also small.
The loss of pyridoxine seemed to be generally small at ordinary temperature.
The palatability of germs were improved by roasting. Though there were some decreases in vitamins contents by roasting, the losses of these vitamins during the storage became smaller.
