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
- Redeemers University, Ede, Osun State 4
- Rhema University, Aba, Abia State 11
- Rivers State University of Science and Technology, Port Harcourt, Rivers State 3
- RIVERS STATE UNIVERSITY, PORT HARCOURT, RIVERS STATE 13
- Rufus Giwa Polytechnic, Owo, Ondo State 2
- Saadatu Rimi College of Edu, Kumbotso, Kano State (affiliated To Abu, Zaria) 1
- Salem University, Lokoja, Kogi State 4
- School of Health Information Mgt (Uch, Ibadan), Oyo State 5
- School of Health Information Mgt, Oau Teaching Hospital, Ile-Ife, Osun State 30
- Skyline University Nigeria, Kano, Kano State 2