Abstract: This study explores the effect of different processing operations on the nutritional composition, bioactive compounds, and antioxidant activity of wheatgrass incorporated products. The standardized recipe was formulated for chips and then wheatgrass powder was incorporated into the standardized recipes. Carbohydrates, Protein, Ash, Iron, Vitamin- C, Polyphenol, and crude fiber analyses were done and the results found that the frying and baking of wheat grass have reduced the nutritional composition when compared to the sundried wheat grass.

Downloads: | DOI: 10.17148/IARJSET.2022.9909