• Sonali Rajendra Bambade
• Shamlee Kishor Manchekar

Modern society lifestyle comprises of exercise and healthy food which will provide nutrition without bargaining its taste. Triticum aestivum (Wheatgrass), the young green plant which grows to give us cereal grain is considered to be one of the functional food that is gaining popularity due to its medicinal and health benefits. Various studies showed that Wheatgrass is a super food with a fine bundle of essential micronutrients like Vitamin A, Vitamin E, Vitamin C, Iron, Calcium and Chlorophyll. The formulated product using wheatgrass as a main ingredient was analyzed for its physical, biochemical and sensory properties to determine the quality and safety of the product. The formulation was analyzed for its physiochemical properties such as Moisture (3.2%), Ash (2.6%), Fat (25%), and Protein (18%), Vitamins (Vitamin A 1.57% and Vitamin E 0.08%), Minerals (Ca- 100.83% and Fe- 26.9% and organoleptic analysis.

Wheatgrass chikki, Physiochemical, Chlorophyll, Micronutrients-rich, Organoleptic. Green blood, Kjeldahl Method, Hedonic Scale Method.

"DEVELOPMENT OF MICRONUTRIENT RICH TRADITIONAL SNACK ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.8, Issue 7, page no.g55-g61, July-2021, Available :http://www.jetir.org/papers/JETIR2107738.pdf

"DEVELOPMENT OF MICRONUTRIENT RICH TRADITIONAL SNACK ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.8, Issue 7, page no. ppg55-g61, July-2021, Available at : http://www.jetir.org/papers/JETIR2107738.pdf