Formulation of value added products of beetroot (beta vulgaris): changes in nutrients, antioxidant and antinutrients

Beta Vulgaris is very nutritious vegetable as it ranks 10th most powerful vegetable with respect to antioxidants and total phenolic compounds. As it contains some nutrients (Moisture, Carbohydrate, Total Ash, Crude Fiber, Folate, Iron, Calcium, phosphorus) antioxidants (Betaine and Vitamin C ) and antinutrients (Oxalic Acid and Saponins). In this study, we have formulated some VAP from beetroot by using different methods of cooking. The objective of this study was to investigate the effect of different cooking methods on nutrients, antioxidants, and antinutrients by using standard methods (AOAC 1995, AOAC 1998 etc.) of analysis. The result showed that while formulating VAP of beetroot the nutrient, antioxidants, and antinutrients values were differed such as some value-added products of beetroot having highest nutrient contents as beetroot salad ( ash 7.34,folate 0.69, calcium 116,phosphorus 39.40), beetroot sabji ( moisture 89.68), beetroot pickle (fiber 1.67) and beetroot jam
(iron 8.43) and some nutrients are low in this VAP of beetroot such as beetroot sabji (carbohydrates 6.78), beetroot jam(ash 0.27) and beetroot biscuit (carbohydrates 7.34, folate 0.0, iron 4.45 and phosphorus 39.86). In this VAP of beetroot some antioxidants were the highest value such as beetroot salad (betaine 126) and beetroot pickle (vitamin C 8.15) but beetroot biscuit have lowest antioxidants value such as betaine (14.7) and vitamin C (5.16). The mean value of antinutrients oxalic acid and saponins were highest in fresh beetroot.