ИССЛЕДОВАНИЕ ПИЩЕВОЙ ЦЕННОСТИ И АНТИОКСИДАНТНЫХ СВОЙСТВ СВЕКОЛЬНОЙ МУКИ ДЛЯ ПРОИЗВОДСТВА РЫБНОГО КОРМА

Abstract

The aim of the present study is to produce beetroot flour by dehydration method from fresh beetroot. This was followed by nutritional evaluation including proximal and antioxidant analysis of beetroot flour. The methanol extract value of beetroot flour was estimated to be 0.012 mg/ml compared to the standard ascorbic acid value of 0.007 mg/ml, indicating good intensity of antioxidant activity. Total phenolic content was found to be 66.7 mg/ml, total flavanoids content was 2.57 mg/ml and betanin amount was 86 mg/100 g. It was found that beetroot meal, being a plant food, can provide fish organism with phytochemicals that enhance their health.