Effects Of Various Processing Methods On Proximate Composition Minerals And Beta-carotene Content Of Two Local Carrot Varieties

Vitamin A deficiency is a public health problem in Ethiopia. It affects vision, growth, tissuerndifferentiation, reproduction and immune system. Carrot varieties are known to contain highrnamount of β-carotene which is the major precursor of Vitamin A. This study was designed torndetermine β-carotene and changes in nutrient composition after various methods of processingrn(Roasting, boiling, Roasting + boiling and powdering) on two local varieties of carrot variety.rnAtomic Absorption Spectroscope and colorimeter were used for the analysis of minerals and HighrnPerformance Liquid Chromatography was used for β-carotene determination. The proximatern(moisture, ash, fiber, fat, carbohydrate, protein, and mineral (Zinc, Potassium, Iron, Magnesium,rnPhosphorus and Calcium) content in raw carrot varieties and corresponding processing methodsrnwere determined. In addition, β-carotene level was determined. The β-carotene level ranged fromrn8824μg/g (Chantenay) to 1933.3μg/g and 8900μg/g (Nantes) to 2466.6μg/g. There was significantrndifference (p

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