2020, Vol. 1, Issue 1, Part A

Author(s): Mobashshera Haque, Fatema-Tuz-Zohora, Md. Jilhaz, Md. Maruf Hasan, Md. Eshak Enan and Sheikh Nazrul Islam

Abstract: 18 Leafy (Sabarang, Amila pata, Lalam pata, Baruna shak, Ojan shak, Ghanda batali, Orai balai, bat slai, Maytraba, Dime pata, Maisa pagoh, Sime alu pata, Kongulo aga, Sinei shak, Bat baitta shak, Moikhumu bochuk, Sakum bakla, Taoling asku), 12 Non-Leafy (Sigon data, Fekong, Sengatur/ Thorai, Seon shak, Bash korol, Maira bokong, Laigra bokong, Mistti begun, Tak begun, Pan/Jhum alu, Banchalta, and Bedagi) vegetables and 3 Fruits (Sinera, Roshko, Kushumgulu) from three hilly districts (Bandarban, Rangamati and Khagrachari) of Chittagong Hill Tracts and 7 common non-leafy vegetables (Carrot, Ripe Tomato, Cauliflower, Cabbage, Radish, Bean, Green Tomato) of Bangladesh were estimated for their total carotenoid contents using spectrophotometric method. Among the leafy vegetables, Sime alu pata has the highest and dime pata has the lowest carotenoid content. Among the raw non-leafy vegetables, Agacha baulo has the highest and Fakong has the lowest carotenoid content. Among the 3 fruits from Chittagong Hill Tracts, Sinera has the highest and Kushumgulu has the lowest carotenoid. Among the common non-leafy vegetables, Carrot has the highest and Green Tomato has the lowest carotenoid content and the median value of the total carotenoid content in these common non- leafy vegetables is present in Cabbage. Rich sources for carotenoid among the studied vegetables and fruits are Sime alu pata, Agacha baulo, Maytraba and Carrot in decreasing order respectively.

DOI: 10.33545/27072827.2020.v1.i1a.2

Pages: 05-09 | Views: 1923 | Downloads: 1006

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