Development and Nutritional Evaluation of Wheatgrass-Enriched Bholi: A Functional Food for Health Promotion

Introduction

Wheatgrass: A Nutritional Powerhouse

Wheatgrass, derived from the tender shoots of Triticum aestivum, is widely recognized for its exceptional nutritional profile, which includes chlorophyll, essential amino acids, vitamins, and minerals (sharma, P., et al. (2021). Often referred to as green blood due to its structural resemblance to hemoglobin, wheatgrass offers various health benefits, including detoxification, enhanced digestion, and immune system support (Kaur, G., & Aggarwal, P. (2020)).. While its taste often deters direct consumption, incorporating wheatgrass powder into culinary applications provides an innovative solution. This study explores the integration of wheatgrass powder into traditional recipes like bholi, offering a palatable means to include this nutrient-dense ingredient in everyday diets.

Bholi: A Traditional Sweet Bread Reimagined

Bholi, also known as puranpoli, is a beloved Indian sweet flatbread traditionally prepared with wheat flour, Bengal gram dal, jaggery, and oil. Known for its cultural significance and rich flavors, this dish provides a balanced nutritional value rooted in regional culinary practices (Rao, S., & Desai, N. (2019)). By fortifying the traditional bholi recipe with wheatgrass powder, this research aims to create a nutritionally superior version that aligns with modern dietary trends. Such an adaptation not only enhances the functional properties of bholi but also makes it a suitable choice for health-conscious individuals seeking nutrient-enriched alternatives to traditional foods.

Wheatgrass as a Functional Food Ingredient

The rise of functional foods, which provide health benefits beyond basic nutrition, has driven interest in incorporating natural ingredients such as wheatgrass into daily diets. Wheatgrass, often heralded as a superfood, boasts antioxidant and anti-inflammatory properties that support immune health, detoxification, and overall well-being(Singh, R., et al. (2018)). Its potent nutrient profile, rich in bioactive compounds, makes it an ideal candidate for functional food applications. By combining wheatgrass with a culturally significant dish like bholi, this study presents a unique approach to creating a product that appeals to diverse consumer preferences while addressing modern health challenges.

Development and Sensory Evaluation of Wheatgrass Bholi

The research focuses on developing a wheatgrass-enriched bholi recipe and evaluating its sensory characteristics, including taste, texture, and overall acceptability. By incorporating wheatgrass powder into the dough and filling, the resulting product demonstrates enhanced nutritional benefits without compromising its traditional appeal. Sensory evaluation plays a crucial role in ensuring the acceptance of functional foods, particularly among diverse age groups. Additionally, the study examines the aesthetic appeal of wheatgrass bholi, emphasizing its potential to gain consumer interest in the competitive functional food market.

Implications and Future Perspectives

The fusion of wheatgrass with bholi not only reinvents a traditional delicacy but also contributes to the growing portfolio of functional foods aimed at promoting health and well-being. This novel product addresses the increasing demand for nutrient-rich, palatable options that cater to modern dietary preferences. The findings of this research underscore the potential of wheatgrass-enriched bholi as a versatile and health-promoting food choice. Future studies may explore variations in formulation to further enhance the sensory and nutritional attributes of wheatgrass bholi, paving the way for its broader acceptance and commercialization.

2. Materials and Methods

2.1 Selection and Procurement of Ingredients

Wheatgrass was cultivated in a home garden using organic methods, ensuring fresh and nutrient-rich produce. Wheat flour, Bengal gram dal, jaggery, and cooking oil were procured from local markets in Thanjavur. The wheatgrass was harvested after 10 days, dried, and powdered for use.

2.2 Development of Wheatgrass Bholi

The recipe for wheatgrass bholi was standardized is depicted in the figure1 through multiple trials.

2.2 Development of Wheatgrass Bholi

The recipe for wheatgrass bholi was standardized through multiple trials. The preparation process involved:

1. Mixing wheatgrass powder with wheat flour.
2. Adding oil and water to form a soft dough, leaveto rest for an hour.
3. Preparing the stuffing by boiling Bengal gram dal and mashing it.
4. Mixing the mashed dal with jaggery syrup to form a sweet filling.
5. Rolling out the dough, stuffing it with the dal mixture, and shaping it into flat discs.
6. Cooking on a hot tawa until golden brown on both sides.

2.3 Sensory Evaluation

Ten panelists evaluated the wheatgrass bholi for appearance, color, flavor, texture, and taste using a 5-point hedonic scale, where 5 indicated “excellent” and 1 indicated “poor.” The scores were averaged, and the standard deviation was calculated.

2.4 Nutrient Analysis

 Nutritional parameters were analyzed using standard methods(7,8,9):

• Carbohydrates: Anthrone method.
• Proteins: Lowry’s method.
• Fat: Soxhlet extraction method.
• Iron: AOAC method (2020).
• Vitamin C: Titrimetric method.

2.5 Statistical Analysis

The data were analyzed for mean and standard deviation to evaluate consistency and variability among samples(7).

3. Results and Discussion

3.1 Development of Wheatgrass Bholi

The standardized recipe for wheatgrass bholi ensured consistent quality across trials. The incorporation of wheatgrass powder did not significantly alter the traditional preparation process, maintaining the integrity of the original recipe while enhancing its nutritional profile.

3.2 Consumer Acceptability Sensory evaluation scores indicated high acceptability(7). Panelists rated flavor (4.1 ± 0.87) and taste (4.2 ± 0.63) as the most favorable attributes, followed by appearance (3.9 ± 0.88), color (4.0 ± 0.82), and texture (3.7 ± 0.82). The overall acceptability score was 19.9 ± 4.02, highlighting the product’s suitability for widespread consumption.

3.3 Nutritional Analysis The nutrient content of wheatgrass bholi was evaluated, revealing its rich composition expressed in figure 3,4,5 and 6(9):

Nutrient	Content (per 100g)
Carbohydrates	8.8 g
Proteins	6.5 g
Fat	3.2 g
Iron	6.8 mg
Vitamin C	4.2 mg

Wheatgrass powder significantly enhanced the iron and vitamin C content, aligning with its known health benefits (9). The high protein and carbohydrate levels make it an energy-dense food, suitable for children, adolescents, and individuals requiring high-nutrient diets.

3.4 Health Implications Wheatgrass bholi offers numerous health benefits:

• Iron Content: Supports hemoglobin synthesis, reducing anemia risk.
• Vitamin C: Acts as an antioxidant, promoting immune health and skin vitality.
• Detoxification: Chlorophyll in wheatgrass aids liver detoxification.
• Energy Boost: High carbohydrate and protein levels provide sustained energy.

These attributes make wheatgrass bholi particularly beneficial for school-going children, adolescents, and individuals with iron deficiency or chronic fatigue (10). The development of wheatgrass bholi involved standardizing the recipe to ensure consistent quality and sensory appeal. The formulation included wheatgrass powder, wheat flour, Bengal gram dal, jaggery, and oil in specific proportionsshown in the (11). The dough preparation, stuffing with Bengal gram and jaggery mixture, and cooking resulted in a product with appealing color, texture, and flavor (12,13). The inclusion of wheatgrass powder imparted a subtle green hue and enhanced the nutritional value without compromising taste(14).

The sensory evaluation revealed high acceptability among the panelists. Parameters such as appearance, flavor, and taste scored significantly, indicating that the incorporation of wheatgrass was well-received (15). The mean scores for sensory attributes such as texture and flavor were within an acceptable range, highlighting the success of the recipe in retaining traditional qualities while introducing a functional ingredient (16,17,18).

The findings align with the objectives of functional food development, showcasing wheatgrass bholi as a balanced, nutrient-rich product suitable for various consumer groups, including children and individuals with specific health concerns

4. Conclusion

The integration of wheatgrass powder into bholi has proven to be an effective way to develop a nutritious, appealing, and health-oriented food product. Sensory evaluations confirmed its acceptability, while the nutritional analysis highlighted its enriched composition, including significant levels of iron, protein, and carbohydrates. Importantly, the inclusion of wheatgrass powder did not compromise key quality attributes such as appearance, color, flavor, texture, or taste. Additionally, the product’s potential for promoting health, including its role in cancer prevention, enhances its appeal as a functional food. This innovative approach not only preserves the cultural essence of traditional bholi but also introduces a modern, health-conscious dimension, making it a suitable choice for consumers seeking nutrient-rich dietary options.

Recommendations

1. Target Populations: Wheatgrass bholi is recommended for children, adolescents, pregnant women, and individuals with nutritional deficiencies.
2. Health Promotion: Its anticancer properties and detoxifying effects make it suitable for health-conscious individuals.
3. Future Research: Studies on the long-term health impacts of wheatgrass-enriched diets could further substantiate its benefits.

References

References

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