Abstract
Cereals are the most produced crops in the world, with total annual grain yields being more than eight times higher than the ones for legume seeds (including pulses, soybean and groundnut). However, in contrast to legume seeds (20%–40% protein content), cereal grains contain relatively little protein, with an average of about 10%–12%. Although not considered as a good protein source, especially since lacking some essential amino acids such as lysine, threonine and tryptophan, many cereals provide an adequate amount of proteins, relative to energy, for human nutrition.
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