Abstract:The study involved the determination of β-carotene and α-tocopherol content in selected fresh and dry vegetables (amaranthus, cowpea leaves, nightshade, slender leaf, pumpkin leaves and frying spider) using High Performance Liquid Chromatography (HPLC) procedure. Fresh blanched vegetables contained high levels of β-carotene; 4000-9700µg/100g and α-tocopherol levels; 3000-7360µg/100g (WW). The solar dried vegetables contained β- carotene levels ranging from 572 to 854µg g-1 dry weight (DW) and α-tocopherol leve… Show more
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