Since the ancient times, grain has been used for human consumption and feeding of animals. Nowadays grain is the most important crops of agricultural production in the whole world. Wheat (Triticum aestivum L) and triticale (Triticosecale spp.) are annual crops of the grass family. Wheat is considered to be one of the oldest cultural plants, while triticale was created in the 19th century by crossing wheat and rye. Both cultures have winter and spring form. In post-harvest grain technology, it is important to process and store grain in order to retain quality till the usage. In the grain processing, the most important is heat treatment by drying, which reduces the humidity of the grain and thereby extends its usefulness. When processing grains for the purpose of human consumption and feeding of animals, a hydrotermatic process of steaming has been used or so-called "Cooking". Steaming is the technological process of grain treatment with the aim of starch's gelatinization and to improve nutritional properties with better digestibility of grains. This paper presents the results of changes in the nutritional properties of wheat grain of two varieties, Kraljica and Srpanjka, and on two varieties of triticale, Goran and Ranko. Collected samples will determine the chemical composition prior to and after processing. The process of grain treatment involves convection drying at three temperatures (50°C, 60°C and 70°C) as well as steaming process for a period of 10 and 15 minutes at a pressure of 0.5 bar followed by drying again on the three previously mentioned temperatures. After conducted treatment, each sample is determined by the moisture content, ash content, crude fat and starch content.