Wheatgrass Juice and Its Nutritional Value as Affected by Sprouting Condition

Abstract

Wheatgrass juice is the young grass of the common wheat plant (Triticum aestivum) freshly juiced for human consumption. The objective of the investigation performed was to assess the nutritional value of wheatgrass juice under laboratory and open field conditions at two different cuts. Protein, chlorophyll contents, minerals content (Ca, Fe, Mg, Zn and Se) and amino acids content as well as phytochemical constituents were determined. Grown wheatgrass at laboratory caused an increase of the protein content of its juice over open field condition. High chlorophyll content was observed under open field especially at second cut. Most of minerals content underwent to increase under open field except Mg content. Aspartic acid was recorded the highest amino acid in both laboratory and open field. Total essential amino acids were increased under open field condition at both first and second cut followed by first cut at laboratory. No big changes of natural phytochemicals constituents can shown between laboratory and open field condition while it was more pronounced compare with wheat seeds. The study suggested that sprouting wheat seeds at laboratory and open field improve the nutritional value of grass juice with preferably to laboratory condition especially at first cut and for saving agricultural land.

Evaluation of Ogolcho and Kingbird Bread Wheat (Triticum Aestivum) Varieties for Wheatgrass Juice Content

“…The statistical The protein content of two wheatgrass varieties' juice was found to be significantly (P<0.05) different from each other with values of 3.30 and 3.59% for Ogolcho and Kingbird wheatgrass varieties, respectively. The protein content of the wheatgrass varieties juice evaluated in this work showed relatively similar to the values obtained by Anwar et al (2015) which ranged from 3.03 to 3.39% or 3.03g / 100 ml to 3.39 g/100 ml. Pasha et al (2018) reported 21.6% protein content in wheatgrass powder and Ghumman et al (2017) found 22.01% to 25.77% of protein content in wheatgrass juice powder, higher than the result obtained in this work.…”

“…Wheatgrass juice is a young grass of a common wheat plant (Triticum aestivum) freshly squeezed for human consumption (Anwar et al, 2015). Wheatgrass is grown on trays or mats to maintain its quality when supplied to food facilities (Treadwell et al, 2013).…”

“…More study is needed in this field, according to studies, to make wheatgrass broadly accepted as an economic activity that will not only contribute to the battle against malnutrition but also enhance the overall health of the population in areas where it is grown (Ashish et al, 2012). It is not wellknown in Egypt, and there is a lack of understanding about the best growing conditions for high-quality wheatgrass (Anwar et al, 2015). Wheatgrass cultivation and processing are carried out on a large scale in numerous nations; however, the origin of wheatgrass is unknown (Rana et al, 2011).…”

“…Wheatgrass cultivation and processing are carried out on a large scale in numerous nations; however, the origin of wheatgrass is unknown (Rana et al, 2011). Wheatgrass is available in the United States, East Asia, and Eastern Europe in the form of healthy diets (powders, tablets) (Anwar et al, 2015). Wheat (Triticum aestivum L.) is the most extensively grown staple food crop in the world, with the majority of the world's population eating it.…”

Dietary supplementation of wheatgrass powder to assess somatic response of juvenile grass carp (Ctenopharyngodon idella)

“…Therefore, juveniles in T 3 and T 4 enjoyed the highest survival rate (93.33%) followed by T 2 (90%) which were statistically different (P<0.05) to the lowest survival in T 1 (83.33%) ( Table 4). The fabulous nutritional profile of wheatgrass, loaded with quality minerals (K, Ca, Fe, Mg, Na and S) and vitamins (A, B, C and E) besides the basic nutrients, had presumably contributed to the better survival with increasing supplement in the test diets (Mujoriya and Bodla, 2011;Anwar et al, 2015;Devi et al, 2015). Therefore, the overall findings re-emphasize that fishmeal substitution with non-conventional sources (animal or plant origin) to a certain level could be feasible in fish diet without limiting growth (Ayoola, 2010;Rana et al, 2015;Sing et al, 2016;Islam et al, 2017;Daniel, 2018;Osho et al, 2019;Rana et al, 2020).…”