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 American Journal of  
Food Science and Technology (AJFST)

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

Abe Tullo1*

Volume 1 Issue 1, Year 2022
ISSN: 2834-0086 (Online)

DOI: https://doi.org/10.54536/ajfst.v1i1.533
https://journals.e-palli.com/home/index.php/ajfst

Article Information ABSTRACT

Received: August 16, 2022

Accepted: August 28, 2022

Published: August 31, 2022

Wheatgrass juice is the young grass of  the common wheat plant that is freshly pressed for 
human consumption. The main aim of  this research work is to evaluate bread wheat vari-
eties for wheatgrass juice content of  two selected wheat varieties (Ogolcho and Kingbird) 
grown in Ethiopia. The experiments were carried out in a completely randomized design 
with wheat varieties as the factor of  two levels (Ogolcho and Kingbird). The results showed 
that the total chlorophyll (71.47 mg/100 g and 62.68 mg/100 g), protein (3.30% and 3.59%), 
and total ash (1.40% and 1.03%) of  the wheatgrass juices were for Ogolcho and Kingbird 
varieties, respectively. Minerals (Ca, Fe, K, Mg, Na, P and Zn) contents of  wheatgrass juice 
variety were 36.2, 0.5, 503.4, 23.18, 8.6, 72.94 and 0.32 mg/100 g for Ogolcho variety and 
35.8, 0.4, 395, 23.51, 7.8, 64.18 and 0.42 mg/100 g for Kingbird variety. The vitamins (A, C, 
D3, and E) were 0.15, 36.35, 0.018, and 0.244 mg/100 g in the juice of  the Ogolcho variety 
while for the Kingbird variety were 0.15, 31.65, 0.018, and 0.236 mg/100g, respectively. The 
experimental analysis indicated that the number of  majority parameters showed a significant 
difference (p≤0.05) in the mean value of  parameters. The result indicated that wheatgrass 
juice was high in nutrient composition than wheat grain (). Hence, the consumption of  
wheatgrass in the form of  juice is beneficial in keeping away several health problems. 

Keywords

Chlorophyll, Health Benefits, 
Nutrient Composition, 
Wheatgrass Juice 

1 Asella Agricultural Engineering Research Center, Asella; Oromia Agricultural Research Institute, Addis Ababa, Ethiopia.
* Corresponding author’s e-mail: abesokore@gmail.com

INTRODUCTION
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). The ideal conditions 
for growing wheatgrass are high light exposure, low 
humidity, and good air circulation. It is necessary and 
important to form chlorophyll and control mold growth 
(Dégraff, 2011).
Wheatgrass sown in winter and harvested at the time of  
joining contains the highest concentration of  the active 
ingredient. At this stage, the plant reaches its highest 
nutritional value. After binding, the levels of  chlorophyll, 
protein, and vitamins decrease sharply. Therefore, 
wheatgrass is harvested shortly before this stage of  
division, where soft shoots are at the peak of  vegetative 
power. Wheatgrass grown outdoors is harvested, 
dehydrated at low temperatures, and sold in the form of  
tablets and powder concentrates. To grow wheatgrass 
indoors, it is usually necessary to bring wheat grains close 
together and grow them in small trays to produce high 
yields (Singh et al., 2012). Growth changes were observed 
with changing conditions, and environmental parameters 
such as temperature, humidity, airflow, and the time it 
took to reach the target height were considered important 
for wheatgrass growth (Ashish et al., 2012). 
Wheatgrass juice (Triticum aestivum L.) is recognized as 
a healthy beverage due to its high antioxidant activity 
and phenolic compound content (Akbas et al., 2017). 
Wheatgrass, the young grass of  the common wheat 
plant, is pressed fresh or dried into a powder for use in 
animals and humans - both forms provide chlorophyll, 

the minerals K, Ca, Fe, Mg, Na, and S, vitamins such as 
A, B, C and E, enzymes and 17 amino acids (Singh et al., 
2012). Two ounces (56.7 grams) of  wheatgrass juice has 
a nutritionally equivalent amount called five pounds (2.27 
kg) of  the finest raw natural vegetables. For example, 
wheatgrass has twice as much vitamin A as carrots and 
higher vitamin C content than oranges. It contains all 
the B-complex vitamins, as well as calcium, phosphorus, 
magnesium, sodium, and potassium in adjusted ratios. 
Wheatgrass is a finite source of  protein, providing most 
of  the important amino acids and more. It contains about 
20% of  the total calories from protein. This protein is in 
the form of  polypeptides, shorter and simpler chains of  
amino acids that the body uses more efficiently within 
the framework of  the circulatory system and tissues 
(Thammana et al., 2016). Wheatgrass is becoming a very 
popular green plant today due to its many useful roles 
in human diseases such as cancer, thalassemia, and 
cardiovascular disease. Wheatgrass juice is an impressive 
source of  important nutrients; Antioxidants can 
neutralize the harmful effects of  free radicals (Agrawal 
et al., 2015). Wheatgrass is an important cereal grass in 
the world, a rich source of  nutrients with remarkable 
nutritional and medicinal value. Wheatgrass is grown 
in indoor tanks and then used in powder and beverage 
form (Pasha et al., 2018). Wheatgrass is a whole food that 
contains bioflavonoids, proteins, and other important 
nutrients and helps maintain bodily functions (Mogra and 
Rathi, 2013). The wheatgrass extract from the soft wheat 
plant (Triticum aestivum) is also known as “green blood” 
because it is immediately absorbed into the bloodstream 
and provides energy for about 20 minutes that lasts all 
day (Singhal et al., 2012). Wheatgrass juice gives you more 

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energy by filling nutritional deficiencies and removing 
waste products that clog your cells, blood, tissues, and 
organs. 15 pounds (6.81 kg) of  wheatgrass juice has a 
nutritional value equivalent to 350 pounds (158.9 kg) of  
leafy greens and vegetables (Mujoriya and Bodla, 2011). 
Wheatgrass is known to reduce fatigue, improve sleep, 
increase strength, regulate blood pressure and blood sugar 
naturally, aid in weight loss, improve digestion and detox, 
support healthy skin, teeth, eyes, muscles, and joints, and 
improve heart function and lungs and reproductive organs 
heal sores and skin sores, slows down cell aging, improves 
mental function and are beneficial in arthritis and muscle 
cramps, thalassemia, hemolytic anemia, cancer, asthma, 
allergies, inflammatory bowel disease and detoxification 
(Chauhan, 2014).
Despite the health benefits of  wheatgrass consumption, 
its acceptance and use remain low throughout the world. 
This could be attributed to it being consumed only by 
people in poor health, having a short shelf  life, having 
low organoleptic properties, and being difficult to obtain 
good quality wheatgrass (Ashish et al., 2012). Wheat is 
commonly consumed as wheat grain products, such as 
bread, scones, and other baked or steamed products, but 
with the recognition of  wheatgrass’ value as a “functional 
juice,” and because of  its quick maturity, ability to be 
grown in a variety of  medium, and dense nutrition, there 
is a need to explore wheatgrass as an alternative venture 
or “functional juice” resource, particularly in developing 
countries where there is a dual nutritional void. 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 well-
known 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 
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. 
Wheatgrass is the name given to the sprouts produced by 
the germination of  wheat grains during 6–10 days (Akbas 
et al., 2017).
Wheatgrass is very easy to grow and produces juice in 
both rural and urban homes. As a result, the information 
derived from this research is critical for the introduction 
of  wheatgrass juice in Ethiopia, as well as for wheatgrass 
producers to understand the steps involved in growing 
wheatgrass and producing juice, and especially for 
wheatgrass juice consumers to obtain fresh, healthy, high-
quality, and flavorful juice. However, no research has been 
conducted on Ethiopian bread wheat varieties for the 
nutritional properties of  wheatgrass juice from this crop 

for human consumption. As a result, the current study is 
intended to fill this void with the objective of  evaluating 
the wheatgrass juice content of  ogolcho and kingbird 
bread wheat varieties.

MATERIALS AND METHODS
Experimental Location
The experiment was conducted at Oromia Agricultural 
Research Institute in the food science laboratory, 
Addis Ababa; Ethiopian Public Health Institute, Addis 
Ababa; Ethiopian Conformity Assessment Enterprise, 
Addis Ababa and Jije Laboglass Plc (Analytical Testing 
Service Laboratory), Addis Ababa. Total chlorophyll was 
determined at Jije Analytical Testing Service Laboratory. 
Protein and vitamins (A, D3, and E) were determined 
at the Ethiopian Conformity Assessment Enterprise, 
vitamin C was conducted at the Ethiopian Public 
Health Institute and ash and minerals were determined 
at Oromia Agricultural Research Institute in the food 
science laboratory, respectively.

Experimental Materials
The samples for evaluation, 5 kg grains of  each ogolcho 
and kingbird bread wheat variety were obtained from the 
Ethiopian Seed Enterprise (ESE), Asella. Wheat grains 
were cleaned manually to remove germination inhibitors 
like foreign materials, and immature and damaged grains 
and were packed in polyethylene plastic bags and stored 
at room temperature (25oC). 

Experimental Design
The experiment was planned in a completely randomized 
design (CRD) which has one factor i.e. wheat variety. The 
factor was wheat (Triticum aestivum L.) varieties, which 
were Ogolcho and Kingbird. The raw wheat nutrient 
content standards of  the two varieties were used as a 
control. Treatment was done in triplicate. The total runs 
were 9.

Wheatgrass Production Methods and Processing 
Techniques
The production method for wheat grain sprouting was 
the tray method, using about 250 gm of  wheat grain for 
sprouting. The sheet metal rectangular trays with sizes 
(40 x 24 x 11 cm) were developed in Asella Agricultural 
Engineering Research Center (AAERC) workshop. Grains 
of  wheat were cleaned, washed, and soaked in tap water, 
and placed in 0.7-liter capacity glass jars for each replicate 
for 15 hours. Wheat seeds were rinsed with tap water 
3-4 times before soaking. Draining of  seed was carried 
out for 15 hours after which the seeds were found to be 
sprouted. Wheatgrass trays were prepared using soil and 
cow dung manure mixed in a ratio of  2:1. Sprouted seeds 
were spread over the soil in which the trays prevented the 
overlapping and increasing proximity between the seeds. 
After a little growth in height, the trays were transferred 
to a relatively warmer place with indirect sunlight and 
proper air circulation conditions for the development of  

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green color. When the wheatgrass reached a height above 
7 inches, they were cut half  an inch above the surface 
of  the soil and harvested for wheatgrass juice production 
after 8 days from grain sowing or 13 days from grain 
soaking. The wheatgrass juice was extracted by manual 
or electric juicer and filtered to remove the suspended 
matter. 

package used was R-software (version 3.4.3, 2017). 
Statistical differences in samples were tested at P<0.05 
and the differences between means were compared using 
the least significant difference (LSD). The result was 
expressed as the mean ± standard deviation.

RESULTS AND DISCUSSIONS
A nutrient composition like total chlorophyll, protein, 
vitamins, and minerals of  the two wheatgrass varieties 
juice (Ogolcho and Kingbird), was determined. The 
wheatgrass was produced in the same geographical region 
and harvested during the same season; this may lessen 
the influence of  environmental factors in the analysis. 
The differences reflected in these properties between 
two wheatgrass varieties of  juice can be attributed mainly 
to their genotypic characteristics. The results of  all the 
determining parameters are discussed in the following 
sections.

Total Chlorophyll and Proximate Contents of  
Wheatgrass Juice
Table 1 shows the total chlorophyll, protein, and 
ash content of  wheatgrass juice types. The Ogolcho 
variety wheatgrass juice contained 71.47 mg/100 g 
total chlorophyll content, 3.3% protein, and 1.4% ash. 
Similarly, the Kingbird variety wheatgrass juice had 62.68 
mg/100g total chlorophyll content, 3.59% protein, and 
1.03% ash. Juice of  Ogolcho wheatgrass variety showed 
a significant difference (P<0.05) higher value of  total 
chlorophyll and ash contents than the juice of  Kingbird 
wheatgrass variety, whereas Kingbird variety wheatgrass 
juice had greater protein than Ogolcho variety wheatgrass 
juice.
The total chlorophyll content of  two wheatgrass varieties 
of  juice was significantly different (P<0.05) from each 
other. The average values of  Ogolcho and Kingbird 
wheatgrass varieties juice were 71.47 and 62.68 mg/100 
g, respectively. Padalia et al. (2010) and Devi Sowjanya et 
al. (2015) reported 42.2 mg/100 g of  total chlorophyll 
in the juice of  wheatgrass which is lower than the 
present finding and Skoczylas et al. (2017) reported the 
total chlorophyll content of  wheatgrass varieties juice as 
39.4 mg/100 g. Ghumman et al. (2017) also reported in 
the range of  669 and 705 mg/100 g in wheatgrass juice 
powder, higher than the result obtained in this work. 

Figure 1: Flow diagram of  wheatgrass growing and 
extracting (Ashish et al., 2012)

Nutrient composition Analysis
Collected wheatgrass juice from two wheatgrass varieties 
after being squeezed was placed in a container for cold 
storage (in a common refrigerator or freezer) prior to 
the analysis period. The major chemical constituents 
that make wheatgrass a valuable food such as protein 
according to AOAC (2012), Total chlorophyll according 
to Arnon (1949), and ash and minerals according to 
AOAC. (2012), and vitamins according to Freed (1966), 
were analyzed.

Statistical Analysis
Nutrient composition data were statistically analyzed 
using the analysis of  variance (ANOVA). The statistical 

Table 1: Total chlorophyll and proximate contents of  wheatgrass juice
Variety Total Chlorophyll (mg/100g) Protein % Ash %
Ogolcho 71.47a ± 1.13 3.30b ± 0.01 1.40a ± 0.57
Kingbird 62.68b ± 2.99 3.59a ± 0.01 1.03b ± 0.10
CV 3.37 0.16 6.71
LSD 5.12 0.01 0.18

Where CV = coefficient of  variation; values are mean ± SD 
and mean values followed by the same letter in a column are not 
significantly different at a 5% level of  significance; LSD = least 
significance difference
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) 

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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. 
Ash content of  two wheatgrass varieties of  juice was 
significantly (P<0.05) different from each other. Ogolcho 
and Kingbird wheatgrass juice resulted in 1.40 and 1.03% 
ash, respectively. These values are higher than those of  
freshly squeezed wheatgrass juice reported by Skoczylas 
et al. (2017) which ranged from 0.783 to 0.833% and 
lower than those of  wheatgrass juice powder reported 
by Ghumman et al., 2017, which ranged from 7.55% to 
18.51% of  ash content.
3.2. Mineral Contents of  Wheatgrass Juice
Table 2 shows the concentration of  calcium, iron, 
potassium, magnesium, sodium, phosphorus, and zinc 
in wheatgrass types of  juice (Ogolcho and Kingbird). In 
wheatgrass types juice (Ogolcho and Kingbird), calcium, 
iron, potassium, magnesium, sodium, phosphorus, and 
zinc content were 36.2, 0.5, 503.4, 23.18, 8.6, 72.94, 
0.32 mg/100 g and 35.8, 0.4, 395, 23.51, 7.8, 64.18, 0.42 
mg/100 g, respectively. The juice of  Ogolcho wheatgrass 
varieties had significantly (P ≤ 0.05) higher iron, 
potassium, and phosphorus content than the juice of  
Kingbird wheatgrass variety, but the calcium, magnesium, 
sodium, and zinc content of  Ogolcho and Kingbird 
wheatgrass varieties were not significantly different (P ≥ 
0.05).
Ogolcho and Kingbird wheatgrass juice had calcium 
content of  36.2 and 35.8 mg/100 g, respectively. Padalia 
et al. (2010) and Roshan et al. (2021) recorded wheatgrass 
juice concentrations of  24.2 mg/100 g and 29 mg/100 g, 
respectively. Wheatgrass is high in calcium, which helps 

to develop strong bones and teeth, as well as regulate 
heartbeat and function as a buffer to restore blood pH 
equilibrium (Roshan et al., 2021). Ca levels were observed 
to be greater in wheatgrass juice. on the other hand, 
cultivated wheatgrass in the open field, had a higher Ca 
content than wheatgrass grown in the laboratory (Anwar 
et al., 2015). 
The iron level was 0.5 mg/100 g in Ogolcho wheatgrass 
juice and 0.4 mg/100 g in Kingbird wheatgrass juice, 
respectively. The values were substantially different (P ≤ 
0.05) from one another, and the iron level of  both kinds 
corresponded with Devi Sowjanya et al. (2015) reported 
0.61 mg/100 g of  iron in wheatgrass juice. Iron levels in 
wheatgrass juice were substantially lower in both kinds 
than the 77.2 mg/100 g wheatgrass powder reported by 
Kaur et al. (2021). 
Potassium levels in Ogolcho and Kingbird wheatgrass 
juice were 503.4 mg/100g and 395 mg/100g, respectively, 
and were substantially different (P ≤ 0.05). The potassium 
levels in both varieties of  wheatgrass juice were higher 
than the 147 mg/100 g potassium content reported by 
Padalia et al. (2010) and the 363 mg/100 g potassium 
content reported by Roshan et al. (2021).
Ogolcho and Kingbird wheatgrass juices have magnesium 
levels of  23.18 mg/100g and 23.51 mg/100g, respectively. 
The magnesium amount of  both wheatgrass juice kinds 
is comparable to Devi Sowjanya et al. (2015) reported 
wheatgrass juice, which has a magnesium content of  
24 mg/100g. Wheatgrass contains the same amount of  
magnesium as broccoli, Brussels sprouts, beets, carrots, 
or celery. In cases of  fatty infiltration, this mineral is also 
important for pulling fat out of  the liver (Roshan et al., 
2021).

Table 2: Mineral contents (mg/100g) of  wheatgrass juice
Variety Calcium Iron Potassium Magnesium Sodium Phosphorus Zinc 
Ogolcho 36.2a ± 3.6 0.5a ± 0.04 503.4a ± 31.8 23.18a ± 1.83 8.6a ± 0.84 72.94a ± 2.19 0.32a ± 0.02
Kingbird 35.8a ± 2.9 0.4b ± 0.01 395b ± 21.8 23.51a ± 2.09 7.8a ± 0.37 64.18b ± 1.3 0.42a ± 0.01 
CV 9.15 6.92 6.08 8.42 7.93 2.63 3.82 
LSD 7.48 0.07 61.96 4.46 1.48 4.09 0.03

CV = coefficient of  variation; values are mean ± SD and mean 
values followed by the same letter in a column are not significantly 
different at a 5% level of  significance; LSD = least significance 
difference.
The sodium content of  Ogolcho and Kingbird wheatgrass 
juices was 8.6 and 7.8 mg/100g, respectively. These values 
were lower than the 10.3 mg/100g found in wheatgrass 
juice by Padalia et al. (2010). Both varieties’ values are also 
significantly lower than the 655.33 mg/100g wheatgrass 
juice powder reported by Kaur et al. (2021). As a result, 
wheatgrass was a great source of  sodium.
The phosphorus content of  Ogolcho and Kingbird 
wheatgrass juices was 72.94 and 64.18 mg/100g, 
respectively, and was significantly different (P ≤ 0.05) from 
each other, with Ogolcho having more. The phosphorus 
content of  both wheatgrass juice varieties is comparable 
to the wheatgrass juice at 75.2 mg/100g reported by 
Padalia et al. (2010). The levels of  phosphorus in both 

varieties of  wheatgrass juice were much lower than the 
260.86 mg/100 g of  wheatgrass powder reported by 
Kaur et al. (2021). 
Zinc level was 0.32 mg/100g in Ogolcho wheatgrass 
juice and 0.42 mg/100g in Kingbird wheatgrass juice, 
respectively. The zinc content of  both wheatgrass juice 
varieties is comparable to the 0.33 mg/100g zinc content 
reported by Padalia et al. (2010). Zinc levels in both 
varieties of  wheatgrass juice were lower than the 4.41 
mg/100 g of  wheatgrass powder reported by Kaur et al. 
(2021).

Vitamin Contents of  Wheatgrass Juice
Table 3 shows the vitamin A, C, D3, and E concentrations 
of  wheatgrass varieties juice. Wheatgrass juice from the 
Ogolcho variety contained 0.15 mg/100 g of  vitamin 
A, 36.35 mg/100 g of  vitamin C, 0.018 mg/100 g of  
vitamin D3, and 0.244 mg/100 g of  vitamin E. Similarly, 

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wheatgrass juice from the Kingbird variety contained 
0.15 mg/100 g vitamin A, 31.65 mg/100 g vitamin C, 
0.018 mg/100 g vitamin D3, and 0.236 mg/100 g vitamin 
E. The juice of  the Ogolcho wheatgrass variety contained 
significantly more vitamin C (P ≤ 0.05) than the juice of  
the Kingbird wheatgrass variety.
The vitamin A content of  both wheatgrass juice varieties 
was 0.15 mg/100 g. The vitamin A content of  both 

wheatgrass juice varieties is comparable to the 427 IU or 
0.128 mg/100g reported by Padalia et al. (2010). Young 
barley grass (BG) is extremely valuable due to its high 
content of  beta carotene and provitamin A, which act 
as powerful antioxidants and protect the body from 
the harmful effects of  free radicals and sun rays both 
externally and internally (Brezinová et al., 2010).

CV = coefficient of  variation; values are mean ± SD and mean 
values followed by the same letter in a column are not significantly 
different at a 5% level of  significance; LSD = least significance 
difference.
The vitamin C content of  the two wheatgrass juice 
varieties was significantly different (P ≤ 0.05). Vitamin 
C levels in Ogolcho and Kingbird wheatgrass juice were 
36.35 mg/100g and 31.65 mg/100g, respectively. These 
values were significantly higher than the 3.64 mg/100g 
found in wheatgrass juice varieties reported by Padalia et 
al. (2010), and Chauhan (2014) reported 25.2 mg/100 mL 
vitamin C contents in wheatgrass juice. Citrus fruits, such 
as lemons, limes, and oranges, are commonly associated 
with vitamin C in wheatgrass. On the other hand, 
wheatgrass juice contains more vitamin C than orange 
(Roshan et al., 2021). 
Ogolcho and Kingbird wheatgrass juices contained 0.244 
and 0.236 mg/100g of  vitamin E, respectively. These 
values were lower than the 1.01 mg/100g observed in 
wheatgrass juice varieties reported by Roshan et al. (2021), 
as well as the 15.2 IU vitamin E content in wheatgrass 
juice reported by Padalia et al. (2010). Vitamin E content 
(particularly Durum cultivar) was found to be higher in 
the juices of  Triticum species when compared to other 
grasses (Ozköse et al., 2016). At the same time, einkorn 
wheatgrass contains more total vitamin E than emmer, 
durum, and wheat bread (Karakas et al., 2021).

CONCLUSIONS
Wheatgrass is the young grass of  the common wheat 
plant (Triticum aestivum), and it can be found growing in 
all types of  environments. Wheatgrass juice is good for 
your health since it contains more protein, bioflavonoids, 
chlorophyll, minerals like Ca, Fe, Mg, Zn, Na, K, and 
P, vitamins like A, C, B, and E, and 17 different amino 
acids. Juice of  Ogolcho and Kingbird Bread wheatgrass 
can be highly recommended as a remedy for different 
health problems due to its high medicinal potential and 
health benefits, antioxidant (chlorophyll) content, and 
therapeutic capabilities. Juice of  these two varieties could 
be the greatest alternative in poor nations like Ethiopia 
for the treatment of  many disorders such as high blood 
pressure, diabetes, malnutrition, and so on. Extensive 

research work is needed to characterize and assess more 
varieties of  Ethiopian wheat grain for the production 
of  wheatgrass powder and to assess the efficacy of  
wheatgrass juice in patients suffering from a COVID-19 
epidemic.

REFERENCES
Agrawal, A., Gupta, E., & Chaturvedi, R. (2015). 

Determination of  minerals and antioxidant activities 
at different levels of  jointing stage in the juice of  
wheatgrass-the green wonder. Int. J. Pure App. Biosci, 
3(2), 311-316.

Akbas, E., Kilercioglu, M., Onder, O.N., Koker, A., 
Soyler, B., & Oztop, M.H. (2017). Wheatgrass juice 
to wheatgrass powder: Encapsulation, physical and 
chemical characterization. Journal of  Functional Foods, 
28, 19-27.

Anwar, D.A., Mohammadi, T., & MMF, A. (2015). 
Wheatgrass juice and its nutritional value as affected 
by sprouting conditions. Arab Universities Journal of  
Agricultural Sciences, 23(1), 37-49. 

AOAC. (2012). Official Methods of  Analysis of  AOAC 
International, 2012c.(19th ed.), AOAC International, 
Gaithersburg, MD, USA (986.25). 

Arnon, D. I. (1949). Copper enzymes in isolated 
chloroplasts. Polyphenoloxidase in Beta vulgaris. Plant 
physiology, 24(1), 1.

Ashish, S., Shilpa, K., Singh, R.R., Sanjay, K., & Rajendran, 
N. (2012). Wheatgrass: An alternative household 
nutritional food security. International research journal of  
pharmacy, 3(7), 246-250.

Březinová Belcredi, N., Ehrenbergerova, J., Fiedlerova, 
V., Belakova, S., & Vaculova, K. (2010). Antioxidant 
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and food chemistry, 58(22), 11755-11761.

Chauhan, M. (2014). A pilot study on wheatgrass juice 
for its phytochemical, nutritional, and therapeutic 
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Degraff  Loraine, R. (2011). The Complete Guide to 
Growing and Using Wheatgrass: Everything You 
Need to Know Explained Simply-Including Easy to 
Make Recipes. Atlantic Publishing Group Inc, Florida. 

Table 3: Vitamin contents (mg/100g) of  wheatgrass juice
Variety Vitamin A Vitamin C Vitamin D3 Vitamin E 
Ogolcho 0.15a ± 0.01 36.35a ± 0.90 0.018a ± 5.7 0.244a ± 0.01
Kingbird 0.15a ± 0.01 31.65b ± 0.24 0.018a ± 1.0 0.236a ± 0.01
CV 3.60 1.95 0.45 4.81
LSD 0.01 1.51 0.00 0.02

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Am. J. Food. Sci. Technol. 1(1) 25-30, 2022

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