Biochemical, Nutritional and End Use Perspectives of Wheat Grass As Potential Dietary Supplement

International Journal of Biochemistry Research & Review 21(1): 1-13, 2018; Article no.IJBCRR.39539 ISSN: 2231-086X, NLM ID: 101654445 Biochemical, Nutritional and End Use Perspectives of Wheat Grass as Potential Dietary Supplement Imran Pasha1, Nuzhat Huma1, Muhammad Farhan Jahangir Chughtai1,2*, Samra Jan1, Shabbir Ahmad3, Muhammad Sajid Manzoor1 and Farah Ahmed1 1National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan. 2NUR International University, Lahore, Pakistan. 3Department of Food Science, Mian Nawaz Sharif University of Agriculture, Multan, Pakistan. Authors’ contributions This work was carried out in collaboration between all authors. All authors read and approved the final manuscript. Article Information DOI: 10.9734/IJBCRR/2018/39539 Editor(s): (1) Halit Demir, Professor, Department of Chemistry, Faculty of Art and ScienceYuzuncu, Yil University, Turkey. Reviewers: (1) Łukasz Woźniak, Institute of Agricultural and Food Biotechnology, Poland. (2) Nilgün Ertaş, Necmettin Erbakan University, Turkey. (3) Patrícia Matos Scheuer, Federal Institute of Santa Catarina, Brazil. Complete Peer review History: http://www.sciencedomain.org/review-history/23374 Received 1st November 2017 nd Original Research Article Accepted 22 February 2018 Published 28th February 2018 ABSTRACT Wheat grass being substantial cereal grass crop in the world; copious source of nutrients with noteworthy nutritional and therapeutic value. The research, wheat grass was grown in indoor trays and then used as powder and in drink. The objective were to use the wheat grass to formulate a suitable processing procedure for wheat grass powder (WGP) enriched food products. Both raw WGP and cookies were analyzed for total dietary fiber (TDF), soluble dietary fiber (SDF), insoluble dietary fiber (IDF), total phenolic content (TPC) and antioxidant activity. Drink was analyzed for pH, viscosity and total soluble solids (TSS). WGP addition showed a significant effect on mixographic (peak height and peak time) and farinographic studies; water absorption, arrival time, dough development time (DDT) and mixing tolerance index (MTI). The cookies prepared using different levels were generally accepted by sensory panelists of the department but 3% substitution level of WGP have high acceptability. Moreover, on the basis of physicochemical and sensory attributes, 10% supplementation level of wheat grass in drink was best making it a nutrient enriched food source. _____________________________________________________________________________________________________ *Corresponding author: E-mail: [email protected], [email protected]; Pasha et al.; IJBCRR, 21(1): 1-13, 2018; Article no.IJBCRR.39539 Keywords: Wheat grass; biochemical evaluation; dietary fibers; rheology; wheat grass cookies; wheat grass drink. ABBREVIATIONS amino acids like alanine, arginine, glycine, isoleucine, leucine, glycine, cystein, tryptophan, WGP : Wheat grass powder threonine, glutamic acid, lysine, histidine, DDT : Dough development time phenylalanine, methionine, aspartic acid, valine, MTI : Mixing tolerance index proline and tyrosine are present in it. Superoxide TDF : Total dietary fiber dismutase(SOD), DNAse, catalase, nitrogen SDF : Soluble dietary fiber oxyreductase, polyphenoloxidase, lipase, IDF : Insoluble dietary fiber phospholipase, cytochrome oxidase, malic TPC : Total phenolic content dehydrogenase, fatty acids transhydrogenase, TSS : Total soluble solids phosphatase, RNAse, peroxidase, protease, hexokinase and nitrate reductase are the 1. INTRODUCTION enzymes that make it worthy [6]. Health as a fundamental human right is also a Wheat grass is the power house of many worldwide social goal. It includes all humans, nutrients like minerals and vitamins that are disregard of age. Poor food habits and sedentary responsible for maintaining the human health. It self-indulgent lifestyle are the causes of can also be considered as a complete and whole perpetuation of diseases [1]. Now in recent protein which contains almost thirty enzymes and times, trend towards functional and nutraceutical about seventy percent chlorophyll in crude form. foods have been increasing. A functional food One ounce (280 ml) of wheat grass juice equals may be defined as, “any food that has a positive in nutrition to about 2.5 pounds (1.1 kg) of green impact on an individual’s health, state of mind or leafy vegetables as it contains same quantity of physical performance in addition to its nutritive amino acids, vitamins and minerals similar to that value” [2]. Nature can be regarded as an are present in 2.5 pounds of vegetables. Wheat important storehouse of medicines. There are a grass juice, besides containing chlorophyll, has large number of plants that are known for having many therapeutic purposes [7]. therapeutic potential. The integral source of phytochemicals and phyto-pharmaceuticals are Wheat grass may be converted into fresh juice, plants. In various parts of the world plants are prepared drink or dried to make powder for the used as folk remedies [3]. use of humans and animals; both the forms offer almost all the nutrients present in it i.e. minerals, Cereals and its ingredients are known for having enzymes, chlorophyll, vitamins and amino acids. functional and nutraceutical potential. As they Wheat grass juice can be defined as an extract provide energy, proteins, dietary fiber, minerals, squeezed from the mature sprouts of wheat vitamins and antioxidants that are needed for seeds [8]. It has many potential benefits for human health. Wheat grass is one of the cereal people as it restores body balance, builds the grasses that have numerous benefits. Grasses blood, cleanses the lymph system, removes can be regarded as the introductory food for toxins of the body cells, provide nourishment to most of the land based life. After a long research the kidney and liver and restores energy. It can conducted by various scientists in the 1930s, be used as an effective and safe treatment for wheat grass was said to be the finest grass food ailments such as obesity, high blood pressure, of all [4]. Grasses have many health protecting diabetes, asthma, ulcers, some cancers, and regenerating properties and wheat grass is gastritis, anemia and eczema [9]. one of the cereal grasses that have many nutritional benefits [5]. It is one of the foods that Wheat grass juice has recently become the is included in the category of green foods that interest of many people as a vitality drink [10]. It are regarded as super natural nutrient source by can be taken orally having no side effects and health-conscious people [4]. regarded as a complete food. Wheat grass in the powder form is more palatable than fresh wheat Nutritional profile of wheat grass comprised on a grass juice due to many reasons by all age vast list like vitamin A, B complex, C, D, E, F and groups and its therapeutic efficacy is equal to K; choline and folic acid. Minerals like iron (Fe), that of fresh wheat grass. One teaspoon of wheat calcium (Ca), potassium (K), sodium (Na), grass powder that is about 3g is equal in manganese (Mn), sulphur (S), phosphorus (P), nutritional value to about 40g of fresh wheat cobalt (Co), magnesium (Mg), zinc (Zn) and grass [4]. 2 Pasha et al.; IJBCRR, 21(1): 1-13, 2018; Article no.IJBCRR.39539 Among foodstuff, biscuits are much liked and fat, crude fiber and crude protein and dietary consumed by a wide range of population due to fiber [13]. its longer shelf life, variety of taste and low cost. Many attempts are being made by adding 2.3.2 Phytochemical analysis of WGP nutritive ingredients to improve nutritional and functional value of biscuits, to be competitive in Wheat grass powder was analyzed for the market and to fulfill demand for healthy and the presence of reducing sugars, tannins functional products [11]. With this background and saponins as described by Tandon, Arora present work was undertaken to study nutritional, [14]. functional and end product quality of wheat grass both in juice and powder form. 2.4 Dough Characteristics 2. MATERIALS AND METHODS Wheat flour blends with WGP were prepared by 2.1 Wheat Grass substituting it at 3, 5 and 7% level. Farinograph (E-380 Model, Brabender OHG, Duisburg, Wheat grass was grown by planting wheat seeds Germany) was used to determine the influence of according to the method of [10] with slight WGP on dough rheology according to the AACC modifications. Wheat seeds were first soaked in [13] standard methods. Characteristics of dough water overnight. After one night soaking, steeped measured by farinograph were water absorption, seeds were kept under moistened cloth for 24 arrival time, departure time, dough development hours to promote germination onset (cloth was time, and mixing tolerance index and dough sprayed with water to keep it moistened with 8 stability. Mixograph (National Mfg. Co, Lincoln, hour interval). Earthen pots were filled with 2.5 Nebraska, USA) was also used to study the inches of soil. Soaked seeds were then spread extent of effect caused by WGP on dough evenly over the soil and seeds were again rheology, according to AACC [13] standard covered with a 0.5 inch layer of soil. For proper methods. growth of wheat grass water in small quantity was evenly sprinkled over soil with 3-4 hours of 2.5 Preparation of Cookies indirect sunlight. On tenth day after germination of seeds, grass was about of 6 inches tall, it was The formula used for preparation of cookies was cut from 0.5 inches above soil surface. as follows: 500g composite flour, 250g sugar, 300g shortening, 3.0g cardamom powder, 7.0g 2.2 Preparation of Wheat Grass Juice leavening agent and 2 eggs. (WGJ) and Powder (WGP) First of all creaming was done in 10 minutes by The juice of wheat grass leaves was prepared as adding shortening and sugar. Then eggs were described by Shah, Sheth [9]. For preparation of added and mixing was done for few minutes. wheatgrass juice, 100 g. fresh wheat grass was Then composite flour and leavening agent was crushed by adding 40 mL water and finally added. Cardamom powder was added after filtering it through four layers of muslin cloth and thoroughly mixing of this mixture for 5-6 minutes.

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