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

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.