Exploring the product development in beetroot for production purposes.

dc.contributor.author	Graham, L. D.
dc.date.accessioned	2023-01-20T15:38:42Z
dc.date.available	2023-01-20T15:38:42Z
dc.date.issued	2020
dc.identifier.uri	https://researchjournali.com/pdf/5501.pdf
dc.identifier.uri	http://atuspace.atu.edu.gh:8080/handle/123456789/2564
dc.description.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.	en_US
dc.language.iso	en_US	en_US
dc.publisher	Researchjournali’s Journal of Agriculture	en_US
dc.relation.ispartofseries	vol;7
dc.title	Exploring the product development in beetroot for production purposes.	en_US
dc.type	Article	en_US