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.

One day old wheat grain sprouts were used to study the effect of using saline water for sprouting on sprout characters, and changes of some chemical compounds after 2 years wheat grain storage of Gemmeiza 11 cultivar. Sprout characters showed no significant different in storage grain sprouts weight at all NaCl concentration while increased in fresh grains sprouts with increasing NaCl concentration. Sprouts chemical components as affected by storage revealed that storage Gemmiza II had the highest crude protein and the lowest carbohydrate content compared with dry fresh seeds. Non storage grains also had higher protein and lowest carbohydrate and energy content compare with dry fresh grains. The results of phytochemical analysis showed that wheat fresh grain sprouts increase phytochemical compounds and recorded the higher values when using saline water (37 compounds) followed by using tap water (33 compounds) compared with dry fresh grains (30 compounds). Saline water also enhanced the number of phytochemical compounds in two year storage grain sprouts (31 compounds vs. 28 compounds for tap water). Moreover, storage grains decreased the number of identified compounds during sprouting. It can be recommended that wheat grain sprouting is a procedure that has been developed to significantly increase the bioavailability of phytonutrients and phytochemical to ensure the nutritional security of population for Egypt.

Lentil and Chickpea seeds were used to investigated the effect of seed sprouting using tap and saline water on sprout growth, proximate analysis, energy, minerals content, anti-nutritional compounds and amino acid profile of sprouted samples comparing with dry seeds. Result revealed that higher NaCl concentration > 2000 ppm reduce sprouts radical length of both lentil and chickpea. Sterilized seeds sprouting using tap water and non-sterilized seeds sprouting using saline water decreased sprout moisture content and carbohydrate which resulting in reducing faecal and total coliform counts for both lentil and chickpea. Moreover these treatment increased protein content and energy, (Kcal /g) as compared with dry seeds and other treatments. Sprouting decreased antinutritional compounds compared with dry seeds with sharbly decreament in phytic acid followed by taninins content. Mineral content in sprouts were recorded. The chickpea sprout sample using steralized seeds with tap water for sprouting serve as good sources calcium and phosphorous . Amino acid profile of lentil and chickpea sprouts were also studied. Sprouts using saline water recorded higher lysine amino acid value compared with dry seeds while non-steralized chickpea seeds sprouts using saline water recorded the higher total sulpher amino acid (Methionen + Cystiean) value. Based on these results, sprouting process is recommended to increase nutritive value and decreased antinutritional compounds of lentil and chickpea seeds.