Bioavailability, Acceptability and Contribution of Beetroot Powder Processed Under Different Conditions to The Iron Intake of Adolescent Girls Aged 10 To 19 Years

MUHAMAD SHABAN MUBAJJE; Gaston Ampek Tumuhimbise; Hedwig Acham; Moses Matovu

doi:10.70851/j674mj85

Authors

Mubajje Muhamad Shaban Department of Food Science and Nutrition, Faculty of Agribusiness and Natural Resource Sciences, Islamic University in Uganda, Mbale, Uganda. Author https://orcid.org/0009-0007-2247-2593 (unauthenticated)
Tumuhimbise Department of Food Technology and Nutrition, Makerere University, Kampala, Uganda. Author
Hedwig Acham Department of Food Technology and Nutrition, Makerere University, Kampala, Uganda Author https://orcid.org/0000-0003-0978-1088 (unauthenticated)
Matovu Moses Department of Biosciences, National Agricultural Research Laboratories – NARL Kawanda, Uganda Author https://orcid.org/0000-0001-7019-1015 (unauthenticated)

DOI:

https://doi.org/10.70851/j674mj85

Keywords:

Beetroot powder, Bioavailability, Iron deficiency, Sensory acceptability, Adolescent nutrient

Abstract

ABSTRACT

Iron deficiency anemia (IDA) is a prevalent issue among adolescent schoolgirls, significantly affecting their cognitive development and school performance. Beetroot, known for its high iron content, presents a potential solution for mitigating IDA. This study investigated the bioavailability, acceptability, and contribution of beetroot powder, processed under different conditions, to the iron intake of adolescent schoolgirls aged 10-19 years. Two beetroot varieties, Detroit Dark Red and Crimson Globe, were subjected to different processing methods, including boiling, sun drying, oven drying, and freeze drying. The bioavailability of iron was assessed through oxalate-to-iron molar ratios, while sensory acceptability was evaluated using a 9-point hedonic scale. The results revealed that the oxalate-to-iron molar ratios were below 1.0, indicating favorable iron bioavailability. Additionally, beetroot powder contributed between 9.24 mg and 9.5 mg of iron per 100g, equating to more than 50% of the recommended daily allowance (RDA) for adolescent schoolgirls. Sensory evaluation indicated moderate acceptability, with scores ranging from "like slightly" to "like moderately." These findings suggest that beetroot powder, particularly when processed by boiling and sun drying, can serve as a valuable dietary supplement to address IDA in adolescent girls.

Author Biographies

Mubajje Muhamad Shaban, Department of Food Science and Nutrition, Faculty of Agribusiness and Natural Resource Sciences, Islamic University in Uganda, Mbale, Uganda.

Department of Food Science and Nutrition, Faculty of Agribusiness and Natural Resource Sciences, Islamic University in Uganda, Mbale, Uganda.
Tumuhimbise , Department of Food Technology and Nutrition, Makerere University, Kampala, Uganda.

Department of Food Technology and Nutrition, Makerere University, Kampala, Uganda.
Hedwig Acham, Department of Food Technology and Nutrition, Makerere University, Kampala, Uganda

Department of Food Technology and Nutrition, Makerere University, Kampala, Uganda
Matovu Moses, Department of Biosciences, National Agricultural Research Laboratories – NARL Kawanda, Uganda

Department of Biosciences, National Agricultural Research Laboratories – NARL Kawanda, Uganda

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