**3. Seed**

*Grain and Seed Proteins Functionality*

diversification in the global food base.

**2. Grain**

the resource-poor farming communities. Grain and seed proteins are a staple source

peptides that positively impact man's health [9]. Grain and seed high in protein include wheat, brown rice, millet, cornmeal, oatmeal, amaranth, buckwheat, couscous, teff, quinoa, whole-wheat pasta, flaxseeds, chia seeds, pumpkin seeds, peanuts, walnuts, almonds, sunflower seeds, cashews, date, kiwi, and cumin. However, the cultivation and utilization of some locally grown grain and seed proteins with potential food and nutrition security are grossly underexploited [10]. The locally underexploited grain and seed are tied to the cultural ancestry of their places of origin, acclimate to precise agroecological areas, and perform well in traditional farming systems with little or no external inputs [11, 12]. The new generation of farmers, especially in sub-Sahara Africa, have relegated the locally grown grain and seeds as crops of the older folks. Thus, the traditional farming system is exposed to genetic erosion of the germplasm of the traditional underutilized crops [13]. The formulation of production expansion strategies of the locally grown grain and seed proteins would be a step in the right direction for sustainable intensification and

Grain is a member of the Poaceae family with approximately 780 genera and 12,000 species [14]. The family Poaceae is the fifth-largest plant family following the Asteraceae, Orchidaceae, Fabaceae, and Rubiaceae [15]. They possess a wide range of tolerance for climatic fluctuations; thus, they survive in almost all kinds of ecological niche [16]. The Poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops [17] and feed for

**Grain1 Protein Content (grams) Scientific Name** Grain amaranth 6.10 *Amaranthus cruentus* Barley, hulled 5.62 *Hordeum vulgare* Brown rice 3.38 *Oryza sativa* Buckwheat 5.96 *Fagopyrum esculentum* Khorasan wheat 6.54 *Triticum turgidum turanicum* Millet 6.96 *Pennisetum glaucum* Oats rolled 5.92 *Avena sativa* Quinoa 6.35 *Chenopodium quinoa* Rye 4.65 *Secale cereale* Sorghum 5.09 *Sorghum bicolor* Spelt 6.56 *Triticum aestivum spelta* Wheat 6.93 *Triticum aestivum* Wheat, bulgur 5.53 *Triticum durum* Wild rice 6.63 *Zizania latifolia*

*All values are based on 45 g uncooked grain – Standard FDA serving size. Source: Oldways Whole Grain Council and Oldways Nutrition Exchange*

Proteins from grains and seeds are probable sources of a wide range of bioactive

of calories, carbohydrate, minerals, B-vitamins and proteins.

**32**

*1*

**Table 1.**

*The protein content of some grains.*

A *seed* is an embryonic plant covered in a seed coat formed from the ripened ovule of the plant after fertilization. The seed comprises three major parts - the embryo, seed coat, and the endosperm [23]. The embryo is the most crucial part because the various tissues that make up the plant are developed from its cells. The endosperm contains the nutrients while the seed coat protects the embryo. The plant seed is not only an organ of propagation and dispersal but also a significant source of dietary protein [24]. The seed contains the complete profile of amino acids needed for the formation of complete and digestible protein. The amount of protein present in seeds vary from ̴ 10% (in cereals) to ̴ 40% (in particular legumes and oilseeds) of the dry weight. Although the individual protein in seeds either play structural or metabolic roles, seed proteins generally provide a store of amino acids available during germination and seedling growth [25]. Seeds also contain vitamins A, B, C, and E and the minerals calcium, magnesium, potassium, zinc, iron, selenium and manganese. Seeds are edible, and they form the primary source of the majority of human calories when consumed as legumes, cereals and nuts [26]. *Plant seeds* are a versatile food, used to flavour a stew, as a garnish, in salads and soups. Seeds are a low gastro-intestine (GI) food and help to keep blood sugar level stable. Seeds provide many beverages and spices, cooking oils and some important food additives.

### **4. Nutritional properties and health benefits of some selected grain and seed**

The nutritional property of food is the measure of a well-balanced ratio of the essential nutrients, carbohydrates, fat, proteins, minerals, and vitamins with the nutrient requirements of the consumer. A healthy diet supports average growth, development and ageing. It also helps to maintain a healthy body weight and

reduces the risk of chronic diseases. The nutritional properties and health benefits of some selected grains are discussed below:
