Cereals are important sources of vitamins A, B, and E, but processing and cooking can affect their vitamin content. Milling can reduce vitamins, while cooking methods impact retention. Pressure cooking leads to vitamin loss, while boiling retains more. Fortifying cereal flour with vitamins B1, B2, B3, and B9 is recommended, and biofortification is a new method to create vitamin-rich crops. Maize has been successfully enriched with provitamin A carotenoids through biofortification.