Cereal Food Products Research Articles

Oxidative degradation and detoxification of multiple mycotoxins using a dye-decolorizing peroxidase from the white-rot fungus Bjerkandera adusta

Mycotoxins are widely present from cereal crops to food products, posing a significant risk to food safety and causing serious health and economic losses. Therefore, it is imperative to develop a sustainable and efficient detoxification strategy to address mycotoxin contamination. Herein, a dye-decolorizing peroxidase, BaDyP, from the white-rot fungus Bjerkandera adusta was successfully expressed as a soluble form in Escherichia coli with the help of molecular chaperones. Purified recombinant BaDyP could efficiently degrade multiple mycotoxins including aflatoxin B1, zearalenone, and deoxynivalenol in the presence of mediators such as Mn2+ or 1-HBT. Meanwhile, their degradation products were identified using UPLC-MS/MS, including AFB1-diol, AFQ1, 15-OH-ZEN, HZEN, and C15H18O8. Furthermore, cell survival tests exhibited a significant reduction in the biological toxicity of these degradation products. These findings indicate that the use of dye-decolorizing peroxidase could be a promising approach for the effective removal of multiple mycotoxins in cereal crops and food products.

Decrease of cholesterol content in cereal products containing animal-based components

AbstractThe daily intake of excessive cholesterol plays an important role in the incidence of cardiovascular diseases (CVD), while the main contributors are foods of animal origin. However, animal-based foods are also common components of many cereal products, which can then play a role of hidden cholesterol source. Thus, this study aims to decrease cholesterol content in three types of commonly consumed cereal products (biscuits, pasta, and muffins) by replacing original animal-based components (milk and eggs) with the same components, from which the cholesterol was removed using β-cyclodextrin treatment procedure. The cholesterol content in the original and treated samples was then analyzed using the validated HPLC–UV method. So, while the cholesterol content in the original biscuits, pasta, and muffins was observed at 329.2, 1117.1, and 487.2 mg/kg levels, the same products containing low cholesterol animal-based components exhibited a considerable decrease in cholesterol content by 93.1, 91.6, and 89.5%, respectively. The optimum β-cyclodextrin level was observed at 4.0, 10.0, and 2.0% (w/w) for butter, egg melange, and milk, respectively. Furthermore, it is notable that the β-cyclodextrin treatment procedure itself did not significantly change the organoleptic profiles of the cereal products, such as colour, culinary, and texture properties. Therefore, it can be concluded that the application of animal-based low cholesterol components in cereal food products could be one of the effective tools in the overall strategy to decrease the total daily cholesterol intake. Thus, this study presents a novel strategy that could have substantial health benefits in relation to the incidence of CVD.

Quantifying the effect of agricultural greenhouse gas emissions, food production index, and land use on cereal production in South Asia

Cereal grains are widely used as staple foods, therefore ensuring a steady supply of food globally requires cereal production, and South Asia contributes significantly to this endeavor. However, the global food system is thought to be responsible for around one-fourth of all greenhouse gas (GHG) emissions, with grain production being a major contributor to this system. With the increasing need for food, especially cereal grains, it is difficult to reduce GHG emissions from food production on limited land. However, the cereal production - land use - agricultural GHG emissions nexus has been disregarded in earlier studies which needs to be identified for the sustainable food production system. Therefore, this research aims to assess the interactions between agricultural GHG emissions, food production index, and land usage on cereal production in South Asia. This study employs the Fully Modified Ordinary Least Square (FMOLS) model as a baseline model for a panel data set of 1990–2020 and further checks the validity via Dynamic Ordinary Least Square (DOLS) and robust least square procedure to tackle the endogeneity, serial correlation, and outlier issues. Findings confirm that growing the food production index and land usage boosts cereal grain production in South Asia, whereas rising agricultural CO2 emissions lessen output in the long run. In this paper, we also deploy Dumitrescu and Hurlin's (2012) panel causality test to prove a dual causal connection between the food production index, land use, and cereal food production. From a policy perspective, the findings indicate the necessity of integrating green agro-technology into land cultivation practices in order to achieve increased grain production and mitigate GHG emissions originating from the agricultural sector.

Effective enhancement of food oxidative stability induced by Lactobacillus strains: In vitro activity

The potential applications of Lactobacillus strains as natural additives with many health-beneficial effects have fueled current interests to discover their antioxidative activity to delay food oxidation and improve the nutritional and sensory properties. This review summarizes an updated overview of the last decade's progress in the research of food fermentation by Lactobacillus strains to enhance oxidative stability. Many studies assessed the isolation of Lactobacillus strains with antioxidant properties from foods. However, the research on the antioxidant activity of fermented foods incorporating these strains still lacks a comprehensive review. This review focuses on the importance of incorporating Lactobacillus strains in dairy, fruit, vegetable, meat, cereal, and other food products that are susceptible to oxidation. Moreover, the mechanism of action and the available methods for evaluating antioxidant activity by in vitro studies will also be discussed. L. acidophilus, L. helveticus, L. rhamnosus, L. fermentum, L. plantarum, and L. reuteri are the main examples of Lactobacillus stains that successfully improve the antioxidant activity of fermented foods through releasing antioxidant enzymes, producing secondary metabolites, proteolysis activity, scavenging radicals, and formation of intracellular and extracellular antioxidants. The antioxidant activity of fermented foods can be monitored via different mechanisms, mainly based on hydrogen atom transfer and single electron transfer. In conclusion, Lactobacillus stains can provide a good market for novel fermented foods with nutritional properties due to their antioxidant potential. However, more studies are required to discover the effect of the composition, structure, and processing of food on the antioxidant effect of novel identified strains in commercial fabrication.

Cereal-based fermented foods as a source of folate and cobalamin: The role of endogenous microbiota

Folate (vitamin B9) and cobalamin (vitamin B12) deficiencies potentially affect millions of people worldwide, leading to different pathologies. In Ethiopia, the diet is characterized by high consumption of fermented cereal-based foods such as injera, a good source of folate but not of cobalamin, which is only found in foods of animal origin that are rarely consumed. Some of the bacteria responsible for the fermentation of cereals can synthesize cobalamin, but whether or not fermented cereal food products contain cobalamin remains underexplored. The objective of this study was to assess the folate and cobalamin content of injera collected from various households in Ethiopia at different stages of production. Global (16S rRNA gene sequencing) and specific (real-time PCR quantification of bacteria known for folate or cobalamin production) bacterial composition of these samples was assessed. UPLC-PDA was used to identify the cobalamin to see whether the active or inactive form was present. Surprisingly, teff flour contained 0.8 μg/100 g of cobalamin, most probably due to microbial contamination from the environment and the harvesting process. While fermentation increased the folate and cobalamin content in some households, their levels decreased in others. Conversely, cooking consistently reduced the level of the vitamins. Fresh injera contained, on average, 21.2 μg/100 g of folate and 2.1 μg/100 g of cobalamin, which is high, but with marked variation depending on the sample. However, the form of cobalamin was a corrinoid that is biologically inactive in humans. Injera fermentation was dominated by lactic acid bacteria, with significant correlations observed between certain bacterial species and folate and cobalamin levels. For example, a high proportion of Fructilactobacillus sanfranciscensis, a known folate consumer, was negatively correlated with the folate content of injera. On the contrary, Lactobacillus coryniformis, known for its cobalamin synthesis ability was present in high proportion in the cobalamin-rich samples. These findings highlight the complex interrelationship between microorganisms and suggest the involvement of specific bacteria in the production of folate and cobalamin during injera fermentation. Controlled fermentation using vitamin-producing bacteria is thus a promising tool to promote folate and cobalamin production in fermented food.

The Rendering of Traditional Fermented Foods in Human Diet: Distribution of Health Benefits and Nutritional Benefits

Most fermented foods are based on the cultural preferences of different geographical areas and the heterogeneity of traditions from where they are produced. For instance, many consumers in Asian countries prefer fermented seafood, while consumers in Europe prefer fermented cereal and dairy food products. Even though the food industry has developed various novel techniques in order to produce novel foods (genetic modification, nanotechnology and other processing techniques), traditional foods still represent a significant proportion of the food industry, which has recently appeared to develop further. In addition, the progress in various developed analytical techniques has revealed new knowledge that documents and corroborates certain benefits of traditional foods, mostly regarding their nutritional and health benefits. In this context, the main target of this Special Issue is to deliver new data on how traditional foods exhibit their health-promoting properties and ameliorate the nutritional value of fermented food systems. In addition, the involvement of wild starter culture in the production of traditional foods is a subject area that must be highlighted.

A Cross-Sectional Audit of Sorghum in Selected Cereal Food Products in Australian Supermarkets.

Sorghum (Sorghum bicolor (L.) Moench) may play a role in mechanisms that elicit favourable health effects. In Australia, sorghum is successfully grown, but it is not widely consumed, and its presence in common food products is unknown. This study examined the utilisation of sorghum in common food products, specifically breakfast cereals and snack bars, in a cross-sectional study of five supermarkets in New South Wales, over a 7-day period in February 2020. Details relating to ingredients, food format, brand, and product name were recorded. Sorghum was present in 6.1% (23/379) of breakfast cereals in a variety of formats, such as extruded shapes, flour, and puffed grain. In 8.7% of these, sorghum was listed as the first ingredient (greatest contribution by weight). Sorghum was utilised in 2% (6/298) of snack bars mainly as puffed sorghum and was listed in the fourth or subsequent position in the ingredient lists for all. ‘Sorghum’ did not appear in the name of any products. In conclusion, this baseline study indicates that sorghum is present in a small proportion of breakfast cereals and snack bars, highlighting the opportunity for greater investment in sorghum food innovation and marketing that would encourage consumer recognition and expand the product range.

Identifying Quality Protein Maize Inbred Lines for Improved Nutritional Value of Maize in Southern Africa.

Malnutrition, as a result of deficiency in essential nutrients in cereal food products and consumption of a poorly balanced diet, is a major challenge facing millions of people in developing countries. However, developing maize inbred lines that are high yielding with enhanced nutritional traits for hybrid development remains a challenge. This study evaluated 40 inbred lines: 26 quality protein maize (QPM) lines, nine non-QPM lines, and five checks (three QPM lines and two non-QPM lines) in four optimum environments in Zimbabwe and South Africa. The objective of the study was to identify good-quality QPM inbred lines for future hybrid breeding efforts in order to increase the nutritional value of maize. The QPM lines had a lower protein content (7% lower) than that of the non-QPM lines but had 1.9 times more tryptophan and double the quality index. The lysine- and tryptophan-poor α-zein protein fraction was 41% lower in QPM than in non-QPM, with a subsequent increase in γ-zein. There was significant variation within the QPM inbred lines for all measured quality characteristics, indicating that the best lines can be selected from this material without a yield penalty. QPM lines that had both high protein and tryptophan levels, which can be used as parents for highly nutritious hybrids, were identified.

Analysis of wheat flour-insect powder mixtures based on their near infrared spectra.

Insects are gaining more and more space in food and feed sectors, creating an intense scientific interest towards insects as food ingredients. Several papers deal with cereal-based products complemented by insect powder in the past few years. However, adulteration and quality control of such products present some hot topics for researchers, e.g., how can we justify the amounts and/or species of the insects used in the given products? Our paper aims to answer such questions by analysing seven edible insect powders of different species independently. The mixtures with wheat flour were analysed using near infrared spectroscopy and chemometric methods. Not only powders of different species were clearly differentiated, but also mixtures created by different amounts of wheat flour. Prediction of insect content showed 0.65% cross-validated error. The proposed methodology gives an excellent tool for quality control of insect-based cereal food products.

Optimization of ultrasonic‐assisted extraction of insoluble dietary fiber from wheat bran and its characterization

Ultrasonic-assisted extraction technique by means of response surface methodology was used to study optimized conditions for extraction of insoluble dietary fiber (IDF) from wheat bran varieties, namely Zincol-2016 (ZL), Borlaug-2016 (BG), NARC (NC), and Pakistan-2013 (PN). Optimized parameters for time, temperature, and amplitude ranged from 10 to 11 min for 30–40°C, and 64%–65% for all varieties with extracted IDF (39%–41%). FTIR spectra confirmed the presence of IDF in extracted material. DSC showed endothermic behavior near 100°C during the melting process. TGA showed stability at 99°C and complete degradation at 372°C. Chemical characterization of IDF extract showed a reduction in protein and fat, thus improving purity and IDF content. Tested technique also improved functional properties like cation exchange capacity (meq/kg) 16.30–17.66, emulsifying capacity (%) 32.1–32.98, and swelling capacity (ml/g) 4.43–5.98 to a high level. Briefly, under-tested extraction parameters, the IDF has improved chemical and functional characteristics. Practical applications The study concludes that ultrasonic extraction, under-explored moderate, and optimized conditions will prove an efficient extraction technique yielding considerable quantity and quality of IDF from wheat bran. The above results show the possibility for the application of all tested samples of IDFs in the food industry, especially to expand the thermal stability of food for various purposes. The ultrasonically extracted IDFs have better structural integrity and functional characteristics which play an important part in preparation and quality maintenance of food products, especially cereal food products.

Cereal Processing By-Products as Rich Sources of Phenolic Compounds and Their Potential Bioactivities.

In today’s society, we can see a progressive paradigm shift that tends towards a healthy and sustainable lifestyle. The proof is represented by the growing interest in food loss and waste of different sectors, from the political to the academic, or even to the private sector. In order to reduce food waste and to increase sustainability, the European Union (EU) has planned a circular bioeconomy. This action plan includes an approach based on reducing, reusing, recovering, and recycling materials and energy. Every year, there are high amounts of waste and by-products resulting from agricultural producing and agro-industrial processing, impacting the environment and the socio-economic sector. Cereal food products cover over 20% of daily diet, so it can be assumed that cereal production and processing are one of the most important sectors of agri-food industries. It is estimated that the waste generated from cereal processing and manufacturing is up to 13%, a percentage that can be decreased by converting the by-products in raw materials for biofuels, biodegradable plastics, alcohols, antioxidants, food additives, or pharmaceutic ingredients due to their content in macro- and micro-nutrients or bioactive compounds. Based on the fact that diet plays a crucial role in maintaining the integrity of our body, it is important to capitalize on any source of bioactive compounds to which we have access. This review aims to highlight the need to recirculate by-products for the purpose of extraction and use of their key compounds, polyphenols, which have not only antioxidant effects, but also preventive and therapeutic effects against cancer. For these, it is necessary to understand the biotechnologies needed for processing the most consumed cereals, the methods of extraction of phenolic compounds, and the main effects that these compounds have, summarizing the most relevant in vitro and in vivo studies performed so far.

Green growth of cereal food production under the constraints of agricultural carbon emissions: A new insights from ARDL and VECM models

The aim of this study is to investigate the green growth of cereal food production under the constraints of agricultural carbon emissions and area sown. A qualitative time-series data from 1985 to 2018 was used to analyze the Autoregressive distributed lag (ARDL), vector error correction model (VECM), and Novel dynamic ARDL models. The empirical results of the long-run and short-run nexus show that the increasing in area sown and food production index resulting to increase cereal food production. While agricultural carbon emission only confirms short-run significant negative effect and predicts that the decreasing agricultural carbon emissions will support to the increase of cereal food production. The novel dynamic ARDL model revealed that in long-run 10% positive change in agricultural carbon emission decreases cereal food production and a 10% decrease in agricultural carbon emission will steadily increase cereal food production. Besides, the VECM model results predict that bidirectional Granger causality runs from area sown and food production index to the cereal food production while unidirectional Granger causality exists from cereal food production to agricultural carbon emissions. Overall, conclusion the agricultural carbon emissions and area sown are accountable for reducing cereal food productivity. By switching from chemical fertilizers to organic fertilizers, farmers can enhance farm productivity in a healthy and sustainable environment.

Asymmetric causality among carbon emission from agriculture, energy consumption, fertilizer, and cereal food production – A nonlinear analysis for Pakistan

Pakistan is an agricultural country where cereal crops are used as a staple food, but with time trend cereal production is decreasing. Therefore, this study aims to investigate asymmetric causality between agricultural carbon emissions, energy consumption, fertilizer consumption, and cereal food production in Pakistan. The secondary time series data over the period from1976 to 2018 was used to estimate the nonlinear-autoregressive distributed lag model. The empirical results of the linear Granger causality test confirm that the causality is running from energy consumption and fertilizer to cereal food production. The nonlinear Granger causality test declares cereal food production Granger cause to agricultural carbon emissions and energy consumption. It also confirms the unidirectional causality running from fertilizer consumption to cereal food production. Furthermore, the results of the nonlinear-autoregressive distributed lag model disclose that the positive and negative change in agricultural carbon emission, energy consumption, and fertilizer causes to changes in cereal food production. The dynamic multiplier curve suggests that positive and negative shocks influence cereal food production. The stability of the model was confirmed by the nonlinear-autoregressive distributed lag cumulative sum and cumulative sum of square test. Therefore this study suggests that it is essential for Pakistani farmers to switch from chemical fertilizer, burning non-renewable energy to organic fertilizer, and renewable energy in order to reduce carbon emission and increase cereal food production with a healthy environment.

Exploring food fortification potential of neglected legume and oil seed crops for improving food and nutrition security among smallholder farming communities: A systematic review

Abstract A systematic review of literature on value-addition and food fortification of cereals using neglected legume and oil seed crops among smallholder farming communities was done. There is scanty and very limited empirical evidence on the use of legumes in food fortification of cereals at the household level. This is largely because of a neglect of local micronutrient provision initiatives at the household level, with much attention being done at policy and industrial scale food fortification levels. Besides, the current policies do not provide for the fortification of most food crops commonly grown in smallholder farming communities and there are very few initiatives that are in place to promote localised fortification options among rural communities. The paper consolidated existing knowledge on food fortification in general, value addition of small grains and neglected legume and oil seed crops. It explored fortification potential of sesame, cow pea and groundnuts and mapped existing gaps and missing links hampering the enhancement of food security and nutrition. This study recommends the promotion of groundnuts and sesame production, their value addition, and their use in the fortification of cereal food products to complement protein, Vitamins, Fe, K, Na, Mg, Zn, and Ca provision. This will significantly contribute to the alleviation of malnutrition among rural communities particularly in developing countries where agriculture is the mainstay of economies.

Stability in Food Security within the Southern African Customs Union: A Dynamic Panel Analysis Approach pn Cereals

Food insecurity is no different in southern Africa. This paper attempts to assess the country effects within the aggregated cereal food security status within the Southern African Customs Union (SACU). The impact of a big player on dependent small players is analysed by using the panel data approach to empirically explain the dynamics of climate patterns on cereal food production. The paper employed econometric dynamic models to determine effects of urbansisation, production yield, land availability and weather variables on both country individual and regional food security. Results indicates that a unit decrease in available crop surface per capita in each time period leads to 40% decrease in the ability to be food secure within the SACU region. It implies that countries with less crop surface, low crop yield and high population growth tend to be less food secure because of applying less rigorous food production technologies. Therefore, adjustments in cereal food production in Southern Africa are necessary to follow principles of climate smart agriculture. Resulting shifts in production systems will open an opportunity for regional cooperation in food resource management. Iindividual country policy on food security shows divergence and could be adjusted towards a more holistic regional approach with innovation, trade, health, wealth and geopolitical relations. Individual country support from a regional customs union will strengthen regional equity and sustainable development for ultimate welfare. Technological change in cereal food production practices will be based on resource quality and management skills.

English

Porridge is a popular cereal flour-based food product for children in Sub-Saharan Africa. Compositing of cereal flours to improve their nutritional composition is done. However, the enrichment of such flours with naturally nutrient-rich plant products is poorly developed. A study was conducted to evaluate the acceptability and sensory attributes of newly formulated extruded composite flours containing maize, sorghum, grain amaranth, baobab and orange-fleshed sweet potatoes. Seven extruded formulations optimized for nutritional composition were developed. Twelve trained panellists evaluated the sensory attributes and overall acceptability of the composite flours determined on a 9-point hedonic scale. Formulation of the composite flours significantly (p 0.05) on overall acceptability between extruded and non-extruded composite flours but extruded flours had significantly higher scores on texture (p 0.05) in the overall acceptability; therefore, they can be potentially adopted. All the sensory attributes contributed to the overall acceptability of the formulations, with mouthfeel and flavour having higher relationship with overall acceptability. It is concluded that these attributes are desirable characteristics of any new naturally fortified cereal formulation. Key words: Extruded, composite flour, formulation, sensory evaluation.

Analyzing the effects of 3D printing process per se on the microstructure and mechanical properties of cereal food products

3D Food Printing has gaining interest to create food with personalized properties. In order to customize the texture it is necessary to explore whether and how 3D printing process per se has consequences on the mechanical features. As test case, a cubical cereal-based structure was manufactured by traditional processing and 3D printing. Microstructure properties and mechanical attributes were analyzed. Here we show that 3D printing clearly affects the microstructure generating bigger pores, less in number and like-round in shape. Also, we have observed that the positions of the pores are greatly driven by the printing movements. These features significantly affect the mechanical properties of 3D samples showing high hardness, chewiness and cohesiveness. The obtained data have been linked and interpreted on the basis of three main key-points: 1. the printing path; 2. the imbalance between speed printing and extrusion rate; 3. the compression of the food formula in the extrusion system. These findings should be considered for creating food with innovative texture perceptions.Industrial relevance: The creation of 3D printed food with programmed texture has the ambitions of getting personalized properties improving industry competitiveness by novel texture perceptions and also helping to mitigate swallowing or mastication problems of vulnerable peoples. Here we show that 3D Printing process per se – intrinsically – modifies the morphology and the distribution of pores in 3D structure thereby affecting the texture of cereal-based snacks. All these because pores generation is not ‘randomly’ distributed as for traditional manufacturing methods but driven by printing movements previously planned during the slicing of digital model. With the aim to get personalized food texture the intimate relationship between the movements of printing and the food texture shall taken into account by interested industries and producers.

Anthocyanins in Whole Grain Cereals and Their Potential Effect on Health.

Coloured (black, purple, blue, red, etc.) cereal grains, rich in anthocyanins, have recently gained a lot of attention in the food industry. Anthocyanins are water-soluble flavonoids, and are responsible for red, violet, and blue colours in fruits, vegetables, and grains. Anthocyanins have demonstrated antioxidant potential in both in vitro and in vivo studies, and the consumption of foods high in anthocyanins has been linked to lower risks of chronic diseases. As such, whole grain functional foods made with coloured grains are promising new products. This paper will review the characteristics of cereal anthocyanins, and assess their prevalence in various commercially relevant crops including wheat, barley, maize, and rice. A brief overview of the antioxidant potential, and current research on the health effects of cereal-based anthocyanins will be provided. Finally, processing of coloured cereals in whole grain products will be briefly discussed. A full understanding of the fate of anthocyanins in whole grain products, and more research targeted towards health outcomes of anthocyanin supplementation to/inclusion in cereal food products are the next logical steps in this research field.

Evaluation of Quality and Sensory Characteristics of Spaghetti made from Plantain and Wheat Flour blends

The world is tending towards fortification of cereal, root and tubers food products to increase and enhance its macro and micronutrients content for her teaming population. This study investigated the quality and sensory evaluation of spaghetti produced from plantain and wheat flour blends. The dried plantain chips were milled, sieved to pass through sieve number 60 BS and blends with wheat flour at levels of 100:00%, 85:15%, 80:20%, 75:25%, 70:30%, respectively. The five samples formulated were analyzed for nutritional properties and sensory attributes using a 9-point hedonic scale of preference. All data were subjected to analysis of variance while significant differences were determined at p<0.05, while Duncan multiple range test was used to separate the mean. The study finding shows that nutritionally improved spaghetti products could be produced from mixture of plantain and wheat flour within the range of 15% - 25% wheat flour substitution. The mineral profiles of the study show improvement in quality and quantity compare to the control sample. However, iron, sodium and zinc content of the spaghetti samples were far below recommended daily allowance, hence there is need to supplement such food with fruit- vegetables. The high mean score obtained for the overall acceptability showed that the plantain-based spaghetti samples were accepted by the panellists. Sample with 20% wheat flour substitution level had the highest mean score (6.77) than other wheat flour substituted samples. This might be the perfect blend to make spaghetti from plantainwheat flour blends.

A Time Series Analysis for Supply Response Scenario of Food Grains in Bangladesh: The Quest of Structural Changes

Using time-series data, we examined the structural stability and supply response scenario of cereal food production for the last five decades. Analyzes revealed that growth in the area for Aus, Aman, and Boro rice slowed in the period 1971/72-1983/84, but surprisingly the production growth accelerated due to amazing technological advancements and the implementation of government subsidies on complementary inputs. Applying the Nerlovian supply response model, the result showed that, lagged area for Aus, Boro, and wheat was positive and significant, implying that the preceding year area under Aus, Boro, and wheat had a significant influence on land allocation for the following year. The lagged relative yield of Boro and Aus turned out positive implying that in Boro season farmers took into consideration the lagged relative yield of Boro vis-a-vis wheat in the allocation of land for Boro rice and wheat cultivation. The negative price risk variable further implied farmers’ risk aversion response towards price fluctuation. The yield risk variable was found negative for Boro and wheat, implying that this factor did not influence the cultivation of these two crops. Meanwhile, although Bangladesh achieved marginally food security, government and policymakers should focus on stabilizing the market price at harvest time to realize sustainable food security in the future, and researchers should prioritize breaking the yield ceiling as well as developing different stress-tolerant varieties. In the same way, steps should be taken through public and private partnerships to disseminate different crop varieties so that productivity could be enhanced at the desired level.