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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Institutions
- Mohammed Lawan College of Agriculture, Maiduguri, Borno State 12
- Moshood Abiola Polytechnic, Abeokuta, Ogun State 7
- Nasarawa State University, Keffi, Nasarawa State 8
- Niger Delta University, Wilberforce Island, Bayelsa State 28
- Niger State College of Education, Minna, (Affl To Usmanu Danfodiyo Uni, Sokoto) 1
- Nigeria Maritime University, Okerenkoko, Delta State 1
- Nigerian Army University, Biu, Borno State 3
- Nile University of Nigeria, Abuja 3
- Nnamdi Azikiwe University, Awka, Anambra State 98
- Northwest University, Kano, Kano State 179