Project report for Corn and multi grain flakes

Corn flakes being one of most nutritious foods and is consumed as breakfast food not only in India but-elsewhere in the world. It is prepared from maize, this is the main raw material. Flavours, like sugar or salt are also added. Maize, the main raw material, is itself a corn grain. Corn flakes have very good taste. Though several other breakfast cereals are also available in the market but they are still to gain popularity. Besides the good taste, crispy nature, corn flakes are also popular because of their friable texture, blend flavour and above all the ease with which it can be prepared for consumption. Corn Flakes can be manufactured either of the two white or yellow corns. The only difference is that flake formed using yellow corn is more dark in colour. From raw corn flakes corn syrup can be prepared. It is prepared by removing starch from maize by soaking and treating with chemicals. It is also being used by liquor industry for manufacture of beer etc.

Corn and multi grain flaks is a processed food manufactured from grain and intended to be eaten as a main course served with milk during the morning meal. Some breakfast cereals require brief cooking, but these hot cereals are less popular than cold, ready-to-eat cereals. The most important raw material in any breakfast cereal is grain. The grains most commonly used are corn, wheat, oats, rice, and barley. Some hot cereals, such as plain oatmeal, and a few cold cereals, such as plain shredded wheat, contain no other ingredients. Most breakfast cereals contain other ingredients, such as salt, yeast, sweeteners, flavoring agents, coloring agents, vitamins, minerals, and preservatives. The sweeteners used in breakfast cereals include malt (obtained from barley), white sugar, brown sugar, and corn syrup. Some natural cereals are sweetened with concentrated fruit juice. A wide variety of flavors may be added to breakfast cereals, including chocolate, cinnamon and other spices, and fruit flavors.

The global edible flakes market size was valued at INR 127, 300.60 Crores in 2019 and is expected to witness significant growth in the years to come. Rising adoption of ready-to-eat food products among the working class population, millennials, and college grads is a key factor fueling market growth. Moreover, shifting consumer dietary preferences and rising consumption of processed food with fortified functional ingredients have offered new growth opportunities for the market. Ready-to-eat cereal-based food products such as oats, corn, wheat, and rice flakes have excellent nutritional properties, which are required to fulfill on a daily basis for proper working of the body. For instance, corn flakes are rich in iron and vitamin B6 content, oat flakes are rich in antioxidants and soluble fiber, wheat flakes are rich in dietary fiber, and rice flakes are rich in carbohydrates. These edible flakes are appealing to consumers with less or no time to cook food at home and want whole nutritional foods. These foods are gaining popularity among consumers due to increasing obesity and overweight problems across the globe as they help in reducing weight. Edible flakes such as oats are globally adopted as a diet food as they help in weight management. Oats and oatmeal are gluten-free whole grain with great health benefits, such as improvement in the blood sugar levels, reduction in the risk of cardiovascular diseases, and weight loss. These nutritional properties as well as consumer trends are anticipated to boost the demand for edible flakes over the forecast period.