الفهرس 
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Abstract
Beetroot is one of the potent vegetables which contains high concentrations of phenolic compounds, betalain, fibers, and minerals. As beetroot is used recently in juice preparation, high concentrations of peels, pomace, leaves, and stem have resulted. However, few studies determined the nutritional quality of beetroot wastes, particularly, leaves and stems. Besides, few beetroot-based products were developed despite their high antioxidant activity, fiber, and iron content.
The present study was conducted to evaluate the nutritional quality of beetroot peels, pomace, juice, stems, and leaves. This evaluation was fulfilled by determining the chemical composition, minerals content, total phenolics, total flavonoids, and antioxidant activity in the different beetroot parts. The extracted juice was used to develop a probiotic beverage throughout the fermentation of the juice with 40% of milk and the probiotic cultures LA-5
)Lactobacillus acidophilus) and ABT-5 (Lactobacillus acidophilus LA-5, Bifidobacterium bifidum BB-12, and Streptococcus thermophilus) for 6 hours at 37° C.