Review on the application, health usage, and negative effects of molasses

• Messenbet Geremew Kassa ^[3] ; Aynadis Molla Asemu ^[1] ; Mikru Tesfa Belachew ^[3] ; Neela Satheesh ^[2] ; Biresaw Demelash Abera ^[1] ; Desye Alemu Teferi ^[3]
  1. [1] Bahir Dar University

     Bahir Dar University

     Etiopía

     
  2. [2] Amity University

     Amity University

     IN.36.141.7279602, India

     
  3. [3] Injibara University

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• Localización: CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 22, Nº. 1, 2024
• Idioma: inglés
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• Resumen

  • Molasses is a valuable byproduct in the sugar and citrus fruit processing industries. This versatile substance used in various sectors, including beverage production, acetic acid synthesis, baker’s yeast cultivation, formulation of animal feed components, and even as a fertilizer. Beet molasses is used for creation of diverse bakery and confectionery products. In agriculture, beet sugar molasses is employed to enhance nutrient uptake efficiency and stimulate soil biological activity. Molasses also contributes to human health. Sugarcane molasses serves as a source of iron, containing approximately 0.7% iron by weight. Studies have indicated that molasses can have positive effects on glucose regulation, reducing both the peak and total levels of glucose, enhancing the secretion of insulin, amylin, and gastric inhibitory polypeptide after oral intake. Despite its widespread usage, molasses had its own drawbacks like it causes diseases (molasses toxicity, urea toxicity, and bloat) and increased greenhouse gas emissions.