Product Development with Wheat Grass and Nutrient Analysis

Shoot of Triticum aestivum Linn. is called as a wheat grass, belonging to family Gramineae, which posses high chlorophyll content and essential vitamins, minerals, vital enzymes, amino acids, dietary fibre. Wheat grass has been shown to posess anti-cancer activity, anti-ulcer activity, antioxidant activity, anti-arthritic activity, and blood building activity in Thalassemia Major. It has been argued that wheat grass helps blood flow, digestion and general detoxification of the body. The major clinical utility of wheat grass in diseased conditions might be due to the presence of biologically active compounds and minerals in it and due to its antioxidant potential which is derived from its high content bioflavonoid. The presence of 70 % chlorophyll, which is almost chemically identical to haemoglobin, in wheat grass makes it more useful in various clinical conditions involving haemoglobin deficiency. A product development with wheat grass and nutrient analysis is an attempt to find out the nutrient composition of wheat grass powder even under processing of baking at the temperature of 100 to 1500C biscuits were prepared in various percentages of 20 gm, 30gm and 40 gm wheatgrass powder which is rich in energy, protein, fat, calcium, iron, and vitamin A, E and C essential for immune system of human body. These elements were analysed in nutrition laboratory and also conducted palatability test by nutrition experts and tested shelf life of the product developed for four months in mean time of 30 days. There is no rancidity, microbial or fungal growth at room temperature in airtight packing.