Determinação do teor de umidade em grãos empregando radiação micro-ondas.Ciência Rural, v.44, n.5, mai, 2014. rice, brown rice, peas, beans, bean, black beans, chick-peas, lentils and corn, in ABSTRACT The determination of moisture in grains is an important quality parameter, since the water content in food has an infl uence on both storage and commercialization of product. The methods often used for determination of moisture in grains are based on the loss on drying in an oven (LOD). Although it is easy to perform, this method spent about 24h of heating, usually at 105° C, to obtain the result. In the present study is proposed the determination of the loss on drying assisted by microwave radiation (MALOD) for samples of grounded grains of white