ABSTRACT
Vitamin A production from the carrot involves the extraction and encapsulation of the beta carotene content of the carrot. Beta-carotene is the dominant carotenoid in carrot amounting up to 80% of the total carotenoid content of carrots. which is aimed at improving the shelf life or storage quality and also the bioavailability of the beta-carotene content of carrot with the application of techniques and principles that enabled the separation of the beta-carotene content from the matrix of related carotenoids and other constituents of the carrot, Two varieties of carrot were used as samples, 2.5kg of each variety and were subjected to the extraction process. The carrot samples were cut into small fragments washed and oven dried at 60c for a period of four days before extracting the carotene content using sohxlet extraction method which gave a total carotenoid yield for the carrot varieties yellow stone and
TABLE OF CONTENT
CHAPTER ONE
INTRODUCTION
CHAPTER TWO
LITERATURE REVIEW
CHAPTER THREE
RESEARCH METHODOLOGY
CHAPTER FOUR
RESULTS AND DISCUSSION
CHAPTER FIVE
SUMMARY OF FINDINGS AND RECOMMENDATIONS
References