EFFECT OF DIFFERENT PROCESSING METHODS ON PHYTOCHEMICALS AND NUTRITIONAL COMPOSITION OF BEETROOT.
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 phytochemi...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Biosciences
2021-09-01
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| Series: | The Bioscientist |
| Subjects: | |
| Online Access: | https://bioscientistjournal.com/index.php/The_Bioscientist/article/view/92 |