Determinationofnutritionalqualityandsensoryprofilingofjammadefrombeetroot (betavulgaris)
Student: AMINA UMMI MUHAMMAD (Project, 2025)
Department of Nutrition and Dietetics
Bayero University, Kano, Kano State
Abstract
Thegrowinginterestinfunctionalfoodshashighlightedtheneedforinnovativeproductsthat combinehealthbenefitswithpalatability.Thisstudyinvestigatesthenutritionalqualityand sensoryprofilingofjam producedfrom Betavulgaris(beetroot).Thestudybeginswiththe preparationofbeetrootjam,followedbycomprehensiveanalysisofitsnutritionalcomposition, includingproximateanalysis,vitamins,minerals,andSensoryevaluation,conductedthrougha trainedpanelandconsumertastetests,examinesattributessuchastaste,texture,color,and overallacceptability.Theproximateanalysisrevealedhighmoisture(31.72±1.62%),fiber(19.96 ±0.00%),andashcontent(49.49±1.74%),indicatingitsrichmineralpresence.Conversely, beetrootexhibitedlowprotein(3.46±0.32%)andfat(0.67±0.29%)content,makingitsuitable forlow-fatdietaryapplications.Mineralanalysisdemonstratedsignificantlyhighermagnesium levelsinbeetroot(0.429±0.023%)comparedtothecontrol(0.22±0.03%)(p
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For the full publication, please contact the author directly at: muhammadaminaummi@gmail.com
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- Landmark University, Omu-Aran, Kwara State 1
- Lead City University, Ibadan, Oyo State 1
- Lens Polytechnic, offa, Kwara State. 215
- Madonna University, Elele, Rivers State 20
- Madonna University, Okija, Anambra State 2
- Mcpherson University, Seriki Sotayo, Ogun State 1
- Michael and Cecilia Ibru University, Owhrode, Delta State 1
- Michael Okpara University of Agriculture, Umudike 43
- Michael Otedola Col of Primary Educ. Epe, Lagos (affl To University of Ibadan) 8
- Modibbo Adama University, Yola, Adamawa State 15