**4.2 Sorghum**

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, syrup, and whole or flaked form.

## **4.3 Quinoa**

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

**35**

*Nutritional Composition of Grain and Seed Proteins DOI: http://dx.doi.org/10.5772/intechopen.97878*

**4.4 Brown rice**

**4.5 Wheat berries**

**4.6 Buckwheat**

than most grains, but most of the fibre is insoluble. Substituting quinoa for other gluten-free ingredients in food recipe increases the nutrients and antioxidant value of a man's diet [42]. Quinoa is high in fibre, protein and has a low glycemic index. These properties have been linked to weight loss and healthy living [43]. Quinoa grain is roasted and processed to make different types of bread. It is prepared with strong-flavoured vegetables such as kale, spinach and red peppers. It can also be added to soups, used as a cereal, made into pasta or even fermented to beer [40].

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

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.

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.

made into wholesome gluten-free products such as crackers and pasta.

than most grains, but most of the fibre is insoluble. Substituting quinoa for other gluten-free ingredients in food recipe increases the nutrients and antioxidant value of a man's diet [42]. Quinoa is high in fibre, protein and has a low glycemic index. These properties have been linked to weight loss and healthy living [43]. Quinoa grain is roasted and processed to make different types of bread. It is prepared with strong-flavoured vegetables such as kale, spinach and red peppers. It can also be added to soups, used as a cereal, made into pasta or even fermented to beer [40].
