Wheatgrass juice and its nutritional value as affected by sprouting condition

الملخص EN

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.