Retention of Ascorbic Acid and Total Carotene in Solar Dried Vegetables

Four vegetables (African spinach, cow pea, sweet potato, and cassava leaves) were dried in the open sunshine and in enclosed convectional solar driers with and without shade provision. Total carotene and ascorbic acid content in the fresh leaves and in leaves dried under the three drying conditions were assayed. The study showed that maximum retention of the two vitamins is obtained by drying vegetables in enclosed solar drier with shade. Direct sun exposure of vegetables as often practiced in the tropics resulted in marginal retention of the two vitamins.