Effect of Preparation and Drying Techniques on the Physicochemical, Functional and Nutritional Properties of products from Beetroot (Beta Vulgaris L.) varieties

M. S. Mubajje; M. Lubowa; S.Y. Yeoh; H. Acham; G. A. Tumuhimbise; M. Matovu

doi:10.18006/2024.12(3).399.407

Authors

M. S. Mubajje Department of Food Science and Nutrition, Islamic University in Uganda, Mbale, Uganda https://orcid.org/0009-0007-2247-2593
M. Lubowa Department of Food Innovation and Nutrition, Faculty of Agriculture and Environmental Sciences, Mountains of the Moon University, Fort-Portal, Uganda https://orcid.org/0000-0002-1093-2579
S.Y. Yeoh Food Technology Division, School of Industrial Technology, University Sains Malaysia (USM), 11800 USM, Minden, Penang, Malaysia https://orcid.org/0000-0003-4635-4923
H. Acham Department of Food Technology and Nutrition, Makerere University, Kampala, Uganda https://orcid.org/0000-0003-0978-1088
G. A. Tumuhimbise Department of Food Technology and Nutrition, Makerere University, Kampala, Uganda
M. Matovu Department of Biosciences, National Agricultural Research Laboratories – NARL Kawanda, Uganda https://orcid.org/0000-0001-7019-1015

DOI:

https://doi.org/10.18006/2024.12(3).399.407

Keywords:

Beetroot powder, Drying techniques, Beetroot phytochemicals, Iron retention

Abstract

Beetroot (Beta vulgaris L.) is rich in biologically active compounds. This study aimed to assess how different methods of preparation and drying affect the physical, chemical, functional, and nutritional properties of iron-rich beetroot powder. Two beetroot varieties, Detroit Dark Red (DetR) and Crimson Globe (CrimG), were processed using three drying techniques: sun drying (SD), oven drying (OD), and freeze drying (FD), with both boiled and fresh beetroots. The properties evaluated in the study included water activity, color, total phenolics and flavonoids, oxalate content, and mineral content. The results showed significant (p<0.05) differences in these properties between the dried and fresh samples. Notably, drying increased calcium, zinc, and phosphorus levels while decreasing the iron content. Boiling followed by sun drying was the best method for retaining iron, particularly for the CrimG variety. The study suggests that drying can help preserve or even enhance the physicochemical properties and micronutrient content, especially iron while reducing phytochemical levels affecting iron absorption. These findings are important for developing iron-rich beetroot products to improve dietary iron intake, especially for adolescent children.

Author Biographies

M. S. Mubajje, Department of Food Science and Nutrition, Islamic University in Uganda, Mbale, Uganda

Department of Food Technology and Nutrition, Makerere University, Kampala, Uganda

M. Lubowa, Department of Food Innovation and Nutrition, Faculty of Agriculture and Environmental Sciences, Mountains of the Moon University, Fort-Portal, Uganda

Department of Food Science and Nutrition, Islamic University in Uganda, Mbale, Uganda

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