COMPOSSITIONAL, NUTRITIONAL and FUNCTIONAL EVALUATION of INTERMEDIATE WHEATGRASS (THINOPYRUM INTERMEDIUM)

Abstract

‘Oahe’ Intermediate Wheatgrass (IWG) seed was found to have higher levels of protein (20.8%), fat (3.21%), and ash (2.64%) than wheat. the IWG protein is nutritionally limiting in lysine, as is wheat, but has higher levels of all other essential amino acids than wheat. A flour beetle larvae bioassay and chemical trypsin inhibitor and hemagglutinin tests demonstrated the absence of significant amounts of antinutrients. IWG kernels were milled with stone, impact, and roller mills. Stone milling resulted in a flour with farinograph characteristics more similar to those of whole wheat flour than did impact and roller milling. No gluten was found in IWG. Bread, muffins, cookies and cake containing various levels of IWG flour were evaluated by a sensory panel and judged to have very favourable appearance, texture, flavor and overall characteristics.