Abstract:
Beetroot (Beta vulgaris) is usually consumed for its medical properties, mainly as antioxidant and immune boosting. Fifty (50) conveniently randomly selected students and staff of Accra Technical University were chosen on the bases that they are potential consumers of the various products that was developed. A semi-structured questionnaires were prepared for both qualitative and quantitative data collection. Shredded beetroots were subjected to oven and solar drying. The chips were converted into powder, which was then used to produce jam, juice, jelly, drink, tea and marmalade.
