Coriander (Coriandrum sativum) was dried using four different drying methods i.e., shade, solar, oven and microwave. Sensory analysis indicated that all types of coriander leaves powders were organoleptically acceptable and scores obtained were in the category of ‘liked moderately’. Proximate composition did not vary much due to drying methods. Polyphenol content was almost similar in all the dried coriander leaves powders whereas β - carotene and ascorbic acid contents were maximum in shade dried coriander leaves powders i.e., 21.98 and 66.87 mg/ 100g, respectively.
Drying methods, Coriander leaves powder, Sensory analysis, β – carotene, Ascorbic acid,
