The word "cereal" is derived from the name of the Roman grain or harvest goddess, Ceres. Cereals are the seeds of the grass family. These are the complex carbohydrates and consist of complex mixture of molecules of different sizes and structures. Starch is the major component but varies in structure in different grains. Cereals are the energy providers and constitute a high percentage of calorie and protein intakes of man.

They form an important staple food in most developing countries. The major cereals are wheat and rice. Cereals are mostly consumed in the processed form. The processing operations involve the processes as sprouting, malting, puffing, milling/grinding, flaking and extruding. Cereals are covered under PFA rules, 1955 and are described as:

A.18.01.---ATTA OR RESULTANT ATTA means the coarse product obtained by milling or grinding clean wheat free from rodent hair and excreta.

A.18.02. ---MAIDA means the fine product made by milling or grinding clean wheat free from rodent hair and excreta and bolting or dressing the resulting wheat meal.

A.18.01.01---FORTIFIED ATTA means the product obtained by adding one or more nutrients to atta.

A.18.01.02---PROTEIN RICH (PAUSHTIK) ATTA means the product obtained by mixing wheat atta with groundnut flour or soya flour or a combination of both.