ABSTRACT
The growing of cereals plays the major role in the agricultural production of the majority of countries. This fact is connected first of all with the importance of some cereals in nutrition. The great nutritional importance of cereals, the deficiency of some essential amino acids, and the efforts to increase the efficiency of the feeding, enhanced by severe shortages of foods in parts of the world, have stimulated the investigation of the genetics and biosynthesis of the cereal proteins. A relatively new field of investigation of cereal proteins involves the connection of the preparation of cereal protein concentrates with the biological value of proteins, as well as with the possible nonfood uses of these proteins. Making a comparison between the different cereals, it can be stated that the main efforts of scientists were concentrated on wheat and that the investigation of proteins of the other cereals was not so developed.
