**4.4 Brown rice**

*Grain and Seed Proteins Functionality*

addition to soups and stews.

syrup, and whole or flaked form.

**4.2 Sorghum**

**4.1 Barley**

of some selected grains are discussed below:

reduces the risk of chronic diseases. The nutritional properties and health benefits

Barley is a versatile grain consumed as whole grain (hulled) or pearl barley (refined). Whole grain barley contains a range of vitamins, minerals and other beneficial plant compounds. Barley is packed with fibre and lignans, a group of antioxidants linked to a lower risk of chronic Western diseases [27]. Barley is naturally cholesterol-free and low in fat [28]. It helps to reduce the risk of heart disease, prevent the development of type 2 diabetes, and aid regularity. Barley is a primary source of many nutrients, including molybdenum, manganese, dietary fibre, vitamin B1, chromium, phosphorus, copper, selenium, riboflavin, folate, iron, magnesium and niacin. Barley contains a soluble fibre known as beta-glucan, which forms a gel-like structure in the guts. Beta-glucan slows the digestion and absorption of nutrients, thereby curbing hunger and promoting fullness in man [29]. The high fibre content of barley helps to boost intestinal health [30]. The insoluble fibre in barley helps to prevent the formation of gallstones, aiding the proper functioning of the gallbladder [31]. Whole barley has a nutty flavour which makes it a great

Sorghum is an old cereal grain of the family *Poaceae* considered a traditional crop of Africa and Asia [32]. It is small, round, and usually white or yellow grain favoured by farmers due to its tolerance to drought, heat, and other edaphic conditions [33]. Whole grains of sorghum contain approximately 89–90% dry matter (DM), 8.9–15% crude protein (CP), 2.8% ether extract, 1.5–1.7% ash, 2.1–2.3% crude fiber [34]. Protein, oil, niacin, and pyridoxine content of sorghum are highest in the germ fraction and lowest in the bran, while the endosperm contains the highest level of starch [35]. Sorghum is packed with a huge amount of carbohydrate, protein, fat, calcium, vitamin B1, and a small amount of nicotinic acid. It is also an excellent source of riboflavin, thiamin and minerals such as iron, potassium, manganese and magnesium. The B vitamins in sorghum play essential role in metabolism, neural development, skin, and hair health [36]. Sorghum is high in antioxidants such as flavonoids, tannins, and phenolic acids, which help to lower oxidative stress and inflammation of the body [33]. Sorghum is naturally glutenfree and a good option for people with underlining ailments such as celiac disease [37]. Sorghum syrup is widely used as a sweetener in the food industry due to its low total sugar content [38]. Sorghum is versatile, and it is available in milled flour,

Quinoa is a tiny, light bead textured grain and contains all nine essential amino acids. Quinoa is gluten-free, high in protein, fibre, magnesium, B vitamins, potassium, iron, calcium, and beneficial antioxidants [39]. As an edible seed, quinoa is increasingly becoming important due to its high nutrient value and its potential to contribute to food security [40]. It is a good source of magnesium, which protects against osteoporosis. Quinoa contains many potent plant antioxidants, including flavonoids (quercetin and kaempferol) reported with anti-inflammatory, anticancer, anti-viral, and anti-depressant effects [41]. Quinoa is much higher in fibre

**34**

**4.3 Quinoa**

Brown rice is considered as a whole grain food recommended as a healthy diet. The brown colour is from the bran, and germ layers left intact after harvesting the rice. Brown rice is highly nutritious, providing the body with an array of vitamins and minerals, including carbohydrate, fibre, fat, protein, potassium, B vitamins, magnesium, zinc, iron, selenium, and manganese [44]. Brown rice is exceptionally high in manganese, a vital mineral for body processes such as bone development, blood sugar regulation, and wound healing, amongst others [45]. The consumption of fibre-rich brown rice helps reduce belly fat and enhances weight loss [46]. The brown coat is responsible for its nuttier taste and chewy texture. It is also a good source of bioactive peptides [47]. Brown rice is naturally gluten-free and can be made into wholesome gluten-free products such as crackers and pasta.

#### **4.5 Wheat berries**

Wheat berries these are oval-shaped, chewy textured whole wheat kernel with a robust and sweet taste. Wheat berries are high in fibre, protein, iron and packed with an array of micronutrients, including manganese and selenium. Wheat berries are a good source of dietary fibres that protect against intestinal ulcers and improve irritable bowel syndrome symptoms [48]. Incorporating wheat berries into diet protects against diabetes [49]. Diets rich in whole grain like wheat berries reduce the risk of obesity [50]. Wheatberry is rich in iron and promotes healthy red blood cell production. Wheat berries enhance subtly flavoured foods, such as chicken and shellfish. Wheat is a good source of bioactive peptides [51]. When combined with other whole-grain to form a well-balanced and healthy diet, wheat berry can significantly influence many aspects of overall health. Wheatberry can be cooked and used to ad a crunch to dishes, ground into wheat flour, or grow into wheatgrass.

### **4.6 Buckwheat**

Buckwheat is a pseudo-cereal ground into flour. There are two types of buckwheat: common buckwheat (*Fagopyrum* esculentum) and Tartary buckwheat (*Fagopyrum tartaricum*). The dietary components of buckwheat include carbohydrate, protein, fibre, various minerals and antioxidants. The fibre content of buckwheat is minimal, and it is suitable for colon health [52]. The protein in buckwheat is rich in the amino acids lysine and arginine. Buckwheat protein tested in animals has proven effective at lowering blood cholesterol, reducing the risk of colon cancer, and suppressing gallstone formation [53]. Buckwheat has higher minerals compared to other pseudo-cereals and cereals. The most abundant minerals in buckwheat include magnesium, copper, manganese, iron and phosphorus [54]. Buckwheat is rich in various antioxidant plant compounds, including rutin, quercetin, vitexin, and D-Chiro-inositol [55]. The nutty, bitter flavour of whole-grain wheat flour is delicious in chocolate chip cookies and gluten-free pastries.

#### **4.7 Oats**

Oats a vital cereal crop with high dietary fibre content and nutritive value [56]. Oat consumption is beneficial to man because it possesses quality protein with the right amino-acid balance, minerals, vitamins, dietary fibres, including functional protein, lipid, starch components ß-glucan and phytochemicals [57]. Oats are high in antioxidants, including avenanthramides. These compounds help reduce blood pressure and have anti-inflammatory and anti-itching effects [58]. The health benefits associated with the nutritional fibres have increased interest in its use as a food ingredient in various food products by the food industry [59, 60]. Food products derived from oat include oatmeal, porridge, granola bars, bread, biscuits, cookies, oat-based probiotic drink, oat-based breakfast cereals, flakes and infant food.

#### **4.8 Grain amaranth**

Grain amaranth is not a true grain but contains all nine essential amino acids missing from most grains. Amaranth is a good source of bioactive peptides [61]. Niacin, riboflavin and thiamine are essential micronutrients present in grain amaranth. These micronutrients enhance proper blood circulation, healthy functioning of the nervous system, maintenance of the gastrointestinal tract and proper metabolism of proteins and carbohydrate [62]. Grain amaranth is rich in protein, carbohydrate, fat, ash and energy needed for healthy living. It also contains essential minerals, namely zinc, iron, magnesium and manganese. These minerals stabilise the immune, alleviate anaemic conditions, and enhances the infant's growth [62]. Grain amaranth is popular in gluten-free baking as muffins and puffed granola.
