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The purpose of the milling is to separate the main fractions of the grain due to milling method and is to use them for food or other industries. The milling can be classified as dry and wet milling. The purpose of the wet milling is to separate the main chemical constituents of the grain, such as starch, protein, dietary fibre and crude oil; the purpose of the dry milling is to separate the endosperm, germ and bran parts of the grain. All constituents can be separated with the highest purity in the wet milling; on the contrary the principle of the dry milling is to obtain the refine or wholegrain flour with the highest quality. The wet milling, which is an industrial process, separates the essential fractions of cereal or pseudo-cereals using physical, chemical, biochemical and mechanical processes. The wet milling starts with steeping process, and then the grain constituents are separated with mechanic splitting. The wet milling process is mostly applied to wheat and corn, besides it is also employed for some cereals like sorghum, barley, oat and rice. The wet milling of pseudo-cereals such as buckwheat, quinoa and amaranth is still carried out in a laboratory scale. The wet milling conditions of cereal/pseudo-cereals completely affect the starch yield and its physicochemical properties. [ABSTRACT FROM AUTHOR]

B vitamins, which are water soluble, organic nutrients, play roles in energy, immunity, neural system, cell division and homocystein metabolisms. Wholegrain cereals are rich of B1, B2, B3, B5, B6, B9 vitamins. B vitamins are available in the germ, seed coat and aleurone layers of cereals. Recommended dietary allowance of B vitamins are in the range of 0.1-20 mg/day. It is reported that cereal processing methods influence the vitamin contents of cereals. B vitamins are referred nutrient compounds in the prevention of malnutrition. Bioaccessibility is defined as releasing of nutrient from the food matrix with enzyme hydrolysis in the gastrointestinal system and available in small intestine to be absorbed. Bioavailability is defined as transportation of nutrients liberated from foods through the blood stream after absorption from the epithelial cells of small intestine. Quinoa, amaranth and buckwheat are gluten-free pseudocereals. It was indicated that pseudocereals are good sources in terms of B vitamin contents. Cereal products are fortified for enrichment of B vitamins. Biofortification is a new method practiced recently in order to increase B vitamin contents of cereals. The aim of this review is to investigate bioaccessibility and bioavailability of B vitamins available in cereal and pseudocereals according to recent scientific works. [ABSTRACT FROM AUTHOR]