Research & Reviews: Research Journal of Biology

Research & Reviews: Research Journal of Biology

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ISSN: 2322-0066

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Cereal

Cereal, additionally called grain, any grass (family Poaceae) yielding dull seeds appropriate for food. Most grains have comparative dietary properties; they are wealthy in sugars yet similarly low in protein and normally insufficient in calcium and nutrient A. Breads, particularly those made with refined flours, are generally advanced so as to make up for any nourishing inadequacies in the oat utilized. The grains most usually developed are wheat, rice, rye, oats, grain, corn (maize), and sorghum. As human food, oats are typically showcased in their crude grain structure (some are solidified or canned) or as elements of different food items. As creature feed, they are expended for the most part by domesticated animals and poultry, which are inevitably rendered as meat, dairy, and poultry items for human utilization.

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