Abstract
Of all the plants humans have depended on for food, those that produce the cereal grains are by far the most important, as they have been since earliest recorded time. Cereal grains are the seeds of cultivated grasses that include wheat, corn, oats, barley, rye, rice, sorghum, and millet. There are a number of reasons why cereal grains have been so important in our diet. They can be grown in a variety of areas, some even in adverse soil and climatic conditions. They give high yields per acre as compared to most other crops, and, once harvested, their excellent storage stability combined with their high nutritional value make them the most desirable of foods for holding in reserve. They are easy to package and transport and they can be used to produce a large variety of highly desirable foods both for humans and animals, as well as beverages for human consumption.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 1996 Springer Science+Business Media Dordrecht
About this chapter
Cite this chapter
Vieira, E.R. (1996). Cereal Grains. In: Elementary Food Science. Food Science Texts Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5112-3_18
Download citation
DOI: https://doi.org/10.1007/978-1-4757-5112-3_18
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-412-07961-0
Online ISBN: 978-1-4757-5112-3
eBook Packages: Springer Book Archive