Abstract
Some locally available fruits and vegetables of the arid zone of Rajasthan were analyzed for their beta-carotene content; the selected fruits and vegetables were: Dansra (Rhus myserensis), Kachri (Cucumis collosus), fruit Kachri (Cucumis collosus), Kair (Capparis decidua) and Sanghri (Prosopis cineriria). The beta-carotene contents of the samples were estimated in fresh and various processed states (blanched, dried and roasted). The results showed the heat lability of beta-carotene. Among the samples, kair was found to be the richest source of beta-carotene. Variety, too, had an impact on the content of this fat soluble vitamin.
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