Cereals and leguminous food grains are edible seeds of some crops that are grown exclusively for consumption by humans. Grains are fundamental units of the diet of humans in all societies and regions of the world and contain basic nutrition such as carbohydrates, proteins, vitamins, minerals and dietary fiber. Cereals are generally mass-produced and form the primary diet of most people in the world. Food grains are generally classified into grains and pulses, with grains serving as a major source of energy in the form of complex carbohydrates and pulses contributing a significant amount to plant protein intake.
Cereals, or cereal grains, refer to grassy grains that are grown for their edible starchy structures. These include rice, wheat, maize (corn), barley, oats, rye, sorghum and millet. Grains form the basis of food in most countries and are eaten in many forms such as flour, porridge, steamed grains or processed food. Their high energy content and storage capacity make them an important component of global food security. Grains are high in carbohydrates, mainly in the form of starch, which is the primary source of energy for the human body. They also have varying amounts of protein, vitamins such as B-complexes (especially thiamine, riboflavin, and niacin), iron, magnesium, and fiber, but they lack lysine, which is an essential amino acid.
Pulses, which are another form of food grain, are seeded plants that fall into the legume family. Pulses are different from grains because they contain more protein and are very much liked in vegetarian food. Some examples shared are pulses, chickpeas, peas, kidney beans, moong, black gram and pigeon peas. These grains are an important source of food and nutritional security, especially in developing countries. They are also suitable for soil health due to their ability to fix nitrogen, and thus they play an important role in maintaining agriculture.
The value of food grains is that they are available, economical, nutritious and storable. They usually dry out after harvesting, and it is the decrease in their water level that keeps them stable for a long time and does not deteriorate. This aspect makes them a source of stable energy for sustenance stored in readiness for a crisis or disaster situation or also distributed under relief food intervention. Food grains also have adaptability, serving as raw materials for various processed foods, animal feed, industrial processes and biofuels.
Around the world, food grain production is affected by climate, soil, rainfall, irrigation facilities and farming methods. Each type of grain requires specific agro-climatic conditions to be well produced. For example, rice performs well in hot and humid climates with an abundant supply of water, while wheat performs better in cold and dry environments. Advances in agricultural technology, such as the development of high-yielding varieties, improved irrigation systems and the use of fertilizers and pesticides, have significantly increased food grain yields around the world, helping to meet the growing needs of the growing population.
Cereals are the core not only of food security, but also of economic stability and commerce. Most countries depend on the export or import of cereals for their food needs or as a source of income. International grain trade is governed by a multidimensional set of economic, political and environmental factors, and any disruption - such as war, drought or market fluctuations - is likely to lead to price volatility and food crises.
Regional and cultural priorities also determine the type of food grain. In Europe and North America, wheat foods such as bread and pasta are prevalent, while rice is the main staple in Asia. Millet and sorghum are important in Africa, especially in arid regions. Maize is a staple food in the Americas and parts of sub-Saharan Africa and is eaten in forms such as tortillas, polenta, and ugali. These grains are deeply rooted in traditional foods and cooking traditions, influencing the appearance of the dish, the way of cooking, and even celebrations and festivals.
Cereals are processed in many ways, such as milling, grinding, fermentation, puffing, and partial boiling. Processing changes the grain's nutritional composition, shelf life, and digestibility. For example, bran and seeds are destroyed to process grain into refined grains, and fiber, vitamins, and minerals are destroyed in the process. In contrast, whole grains retain all three components of the grain kernel-bran, seed, and endosperm-and are associated with a variety of health benefits, ranging from improved digestion and weight control to reduced risk of chronic diseases such as heart disease, diabetes, and some cancers
With increasing health and nutritional awareness, ancient grains and whole grains such as quinoa, amaranth, and teff have gained more attention. In some cases technically not being grains, pseudo-grains are used in the same way and classified with food grains as they are used equally and they contribute nutritionally in the same way. They are rich in high-quality protein, fiber, and micronutrients and are especially in demand in gluten-free and vegan diets.
Furthermore, cereal foods dominate all food systems and sustainability talk. Obstacles such as intensive monoculture farming, over-reliance on chemical fertilizers, high water-crop ratios and food wastage have been reduced by research and policy efforts addressing more sustainable and climate-resilient grain production. Crop rotation, conservation tillage, organic agriculture and integrated pest management are some of the sustainable farming methods. These include, for example, pest-resistant and drought-resistant crop types, which are being grown to address evolving environmental conditions as well as future food security.
Food grains are crops with grains and leguminous seeds that are grown directly for human consumption. They constitute a source of primary nutrients and energy, are the basis of the global diet, are key determinants of food security, nutrition, culture, economy and sustainability of the planet and contribute immensely to the development of human civilization. Diversity, nutritional value and accessibility make food grains an invaluable resource for mankind and human civilization.
