Ascorbic acid and b-carotene were sensitive to heat and
oxidation during blanching and drying. Loss of vitamins
and chlorophyll in leafy vegetables during blanching
necessiates a proper combination of time and temperature
for blanching. Potassium metabisulphite treatment
successfully reduced losses of b-carotene, ascorbic acid
and chlorophyll during blanching of savoy beet, amaranth
and fenugreek. Low temperature drying at
30$2 3C resulted in better retention of b-carotene, ascorbic
acid and chlorophyll as compared with sun, shade,
solar and cabinet drying