EFFECT OF DIFFERENT PROCESSING METHODS ON PHYTOCHEMICALS AND NUTRITIONAL COMPOSITION OF BEETROOT.
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Abstract
This work investigated the biochemical effects of processing methods on the nutritional profile of beetroot supplement diet. The beetroot samples were processed by roasting and boiling, then grouped into raw, roasted, and boiled. Standard methods were adopted for the determination of the phytochemical, proximate and trace mineral compositions of the raw, roasted, and boiled samples. The phytochemical compositions showed flavonoid (10.99, 9.56 and 7.39 %), Alkaloid (3.23, 4.01 and 2.99 %), Saponins (5.02, 3.84 and 4.85 %), Phenols (0.21, 0.15 and 0.23 %), Tannins (0.19, 0.08 and 0.07 %) respectively. Proximate analysis composition showed Moisture (70.23, 65.23 and 73.98 %), Crude protein (16.10, 14.00 and 9.80 %), Crude fat (0.52, 0.72 and 0.28 %), Ash (2.10, 3.21 and 1.89 %), Crude fibre (2.22, 2.56 and 2.01 %), Carbohydrate (8.53, 14.93 and 12.04 %) for the raw, roasted, and boiled samples respectively. The mineral analysis indicated Fe (1.20, 1.19 and 1.08 mg/kg), Zn (0.43, 0.54 and 0.77 mg/kg), Cu (0.04, 0.72 and 0.07 mg/kg), Mn (0.16, 0.14 and 0.03 mg/kg), Se (0.03, 0.13 and 0.11 mg/kg) for the raw, roasted, and boiled beetroot respectively. The result of this study suggests that processing methods could lead to nutrient loss of biomolecules.
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