Effects of drying methods on the qualities of beetroot flour

The effects of drying methods on the qualities of beetroot flour were investigated. Fresh beetroot was purchased from a local market, peeled, washed and sliced into 3 mm, 5 mm, and 7 mm slice thickness. The sliced sample was divided into 3 groups for solar drying (Dehy-tray), sun drying, and oven drying, respectively. The oven dried sample was dried at 50 °C. The drying process was concluded when weight of samples remained constant at three consecutive reading. The dried sample were then milled, sieved and packaged for analysis. The proximate properties evaluated include; moisture content, ash content, fat content, crude fiber content, protein content, and carbohydrate content. Functional properties evaluated are swelling capacity, bulk density, water absorption capacity and oil absorption capacity. The data obtained from the results were statistically analyzed using SPSS 15 statistical package and the mean separated. The analysis of variance showed that there is a significant difference (p < 0.05) between all samples of beetroot flour in terms of proximate and functional properties. The results showed that 3 mm slice thickness of oven dried sample at 50 °C had the lowest moisture content of 6.10%, and the highest fiber content of 1.95%. The 7 mm slice thickness of solar dried sample had the highest protein content of 3.38%, and the 3 mm slice thickness of solar dried sample had the highest carbohydrate content of 76.66%. It is concluded that solar drying (Dehy-tray) method and 3 mm slice thickness should be used for drying beetroot as it retains the highest percentage of fat content, ash content, protein content, carbohydrate content and bulk density, and therefore recommended.