Studies on physical, chemical and mineral evaluation of fresh carrot (Daucus carota)

Abstract

The present investigation was carried out to study the physical and chemical composition of fresh carrot. Results obtained indicated that color of carrot was red in colour, the mean length, width, thickness, arithmetic mean diameter, geometric mean diameter, surface area, sphericity, aspect ratio, mass, of the carrot were 15.4, 2.86, 2.76, 7.049, 4.954 cm, 77.58 cm2, 0.32%, 0.18, 72.74 gm respectively. Further, chemical and mineral composition was reported and results showed that the moisture content 86 percent, fat 0.27 percent carbohydrate 10.3 percent, protein 1.0 percent, ash 1.20 percent and crude fibre 1.23 percent. Calcium content of carrot was found to be highest 80 mg/100gm than rest of other minerals; phosphorus 54.1 mg/100gm magnesium 9.0 mg/100gm and iron 2.23 mg/100gm. Finally, it can be concluded from the obtained results that fresh carrot was high in nutrients that makes it potential source for value addition in food commercialization.