Abstract
The incorporation of functional ingredients into staple foods is gaining momentum as a strategy to improve public health through diet. This study evaluates the effect of poultry manure on the enhancement of bioactive compounds in Beta vulgaris (beetroot) and its subsequent use in noodle production. Beetroots were cultivated under different organic manures and the combination of organic manure to assess growth performance, yield, and concentration of key phytochemicals, including betalains, total phenolics, and antioxidant activity. The results indicated that optimal application of poultry manure significantly improved both the yield and bioactive content of beetroot compared to control and chemical fertilizer treatments. Post-harvest, the enriched beetroot was chopped and grinded for fine puree for incorporation into wheat flour at varying substitution levels to develop functional noodles. The substitution level of puree is (0, 5, 10, 15, and 20%) into the wheat flour to enhance the nutritional value of the noodles. Nutritional analysis of the beetroot-fortified noodles revealed enhanced antioxidant potential and higher phenolic content, cooking qualities and sensory evaluation indicated good consumer acceptance in terms of color, texture, and taste, particularly at lower substitution levels. This study demonstrates that poultry manure not only serves as an eco-friendly alternative to chemical fertilizers but also boosts the nutritional quality of crops, making them suitable for functional food development. The integration of organically enriched beetroot into noodles presents a promising approach to sustainable agriculture and value-added food innovation.
doi: 10.17756/jfcn.2025-s1-001
Citation: Soga K, Mal D, Basin A, Thakur V, Dhaliwal V, et al. 2025. Enhancing Beetroot’s Bioactive Compounds for Noodle Incorporation with the Use of Poultry Manure. J Food Chem Nanotechnol 11(S1): S1-S7.
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