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 American Journal of  
Food Science and Technology (AJFST)

Comprehensive Assessment of  Proximate Profile and Quality Characteristics in 
Commercially Processed and Traditionally Prepared Red Chili Powder 

Sadman Al Safa1*

Volume 4 Issue 2, Year 2025
ISSN: 2834-0086 (Online)

DOI: https://doi.org/10.54536/ajfst.v4i2.6088
https://journals.e-palli.com/home/index.php/ajfst

Article Information ABSTRACT

Received: September 05, 2025

Accepted: October 10, 2025

Published: December 11, 2025

This study analyzed the proximate composition and heavy metal content of  commercially 
processed and traditionally prepared red chili powder from Baluchara Bazar, Chattogram. 
Proximate analysis (AOAC, 2016) measured moisture, ash, protein, fat, and carbohydrates, 
while Atomic Absorption Spectroscopy detected Pb, Ni, Cd, and Hg. Traditionally prepared 
samples had higher carbohydrate content, whereas commercial samples showed greater 
protein levels. Nickel was found in all samples, with trace lead present only in commercial 
ones. The presence of  heavy metals, even in small amounts, highlights potential health risks, 
emphasizing the need for stricter quality control and expanded research across regions, 
varieties, and quality parameters.

Keywords

Atomic Absorption Spectroscopy 
(AAS), Food Safety, Heavy 
Metal Contamination, Proximate 
Composition, Red Chili Powder

1 Faculty of  Food Science and Technology, Chattogram Veterinary and Animal Science University, Chattogram, Bangladesh 
* Corresponding author’s e-mail: safap100@gmail.com

INTRODUCTION 
Capsicum is a genus of  plants belonging to the nightshade 
family Solanaceae, tribe Solaneae, subtribe Capsicinae. It 
is the oldest cultivated crops of  the America. It is the 
most produced type of  spice used for coloring and 
flavoring food as well as providing minerals and vitamins. 
Red peppers are the berries of  Capsicum plant, and these 
are used for culinary purposes as an essential ingredient 
of  the culinary throughout the world. (Khan et al., 2019). 
Red chili peppers are good sources of  vitamins A and C 
are rich in β carotene and minerals such as potassium. In 
order to extend the shelf  life of  chili pepper and utilize it 
in all seasons, it is usually dried after harvest (Tavakolipour 
& Mokhtarian, 2015). Chili peppers are generally sundried 
conventionally, but it is time-consuming, and it is hard to 
control the final moisture content, thus yielding a low-
quality product with bird, rodent, and insect infestation. 
Moreover, post-harvest losses are as much as 40–60%. 
One of  the most common and comparatively low-cost 
dehydration techniques is forced convection drying, 
which can lead to the degradation of  vital constituents 
like vitamins, antioxidants, and capsaicin. This is because 
elevated temperatures are needed to speed up the drying 
process (Krzykowski et al., 2024). The differences in red 
chili powder’s quality go beyond the nutritional profile. 
Parameters like color, flavor, pungency, and microbial 
content also contribute significantly towards the 
product’s overall quality (Navin Venketeish et al., 2024). 
The conventional process of  preparation involving hand 
selection and sun-drying can lead to a richer color and 
stronger flavor profile (Khan et al., 2019).
This difference in the moisture, protein, fat, fiber, ash and 
carbohydrates content both in commercially processed 

and traditionally prepared red chili can alter the health 
of  consumers and their market preferences. Over 
processing has been associated with loss of  essential 
micronutrients and antioxidants which modifies the 
dietary and functional values of  the spice. Additionally, 
there are worries regarding contamination with artificial 
colors, aflatoxins, and pesticide residues in commercially 
processed products. This study, therefore, attempts 
an overall assessment of  proximate profile and quality 
differences in commercially processed versus traditionally 
prepared red chili powder. Such studies will provide 
insight into how the processing techniques apply to 
this common spice influence nutritional and functional 
properties.

Aims And Objectives
Red chili powder is widely utilized across the globe, 
cherished for its sharp pungency and bright coloration. 
The method of  processing, whether commercial or 
subsistent, has a great bearing on its nutritional value 
and grade. The present study seeks to investigate such 
differences to ensure the consumers are educated well 
with regards to the nutritional safety and content of  the 
chili powder that they use in daily cooking. 
The objectives of  this study are:

• Compare Nutritional Content: To compare the 
proximate composition (moisture, protein, fat, ash, fiber, 
and carbohydrates) of  the traditionally prepared and 
commercially produced red chili powder.

• Determine Quality Differences: To ascertain and 
examine the quality differences between the two chili 
powders in terms of  color, taste, and texture.

• Determine Safety and Purity: To determine that both 



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types of  chili powder are safe for human consumption 
and free of  adulterants and contaminants.

• Consumer Preference Analysis: To determine the 
preference and perception of  consumers regarding the 
taste, aroma, and acceptability of  both types of  chili 
powder.

• Recommendations: To suggest recommendations 
on how the processing steps of  red chili powder can be 
enhanced to enhance its nutritional content and quality.

Scope of  The Study
The research aims to comprehensively compare the 
proximate composition and quality of  traditionally 
prepared and commercially processed red chili powder. 
The research will entail analysis of  the key parameters 
such as moisture content, ash content, crude fiber, 
protein, fat, and carbohydrate content to establish a 
comparative proximate profile.
The research will compare physicochemical properties, 
including color, texture, particle size distribution, and 
potential adulterants, to determine differences in quality. 
Besides, the study will analyze the impact of  different 
processing methods on nutritional retention, bioactive 
compounds, and contamination risks, including artificial 
additives, heavy metals, and microbial load. The analysis 
will be conducted through laboratory-based analytical 
techniques such as proximate analysis, spectrophotometry, 
and chromatography for an unbiased evaluation of  quality 
parameters.

LITERATURE REVIEW
Red chili powder, a commonly used spice, undergoes 
various processing techniques that significantly affect 
its nutritional value, bioactive components, and quality. 
Conventional processing techniques, like sun drying 
and grinding by hand, can retain more nutrients and 
antioxidants; however, industrial processing techniques 
of  mechanical drying and milling can result in the loss 
of  nutrients, with the inclusion of  microbial safety and 
Spices are common flavoring ingredients used in the 
preparation of  culinary items and food products. 
Red chili powder, a widely used spice, is processed 
using different methods that significantly influence its 
nutritional composition, bioactive compounds, and 
overall quality. Traditional preparation methods, such 
as sun-drying and hand grinding, may preserve more 
nutrients and antioxidants, while commercial processing, 
involving mechanical drying and milling, may lead to 
nutrient degradation but offer better microbial safety and 
consistency (Krithika & Radhai Sri, 2014). Understanding 
the proximate composition, mineral content, bioactive 
retention, and quality variations between these two 
processing methods is crucial for both consumers and 
the food industry.
The proximate composition of  red chili powder is 
different based on the variety and processing method 
employed. The literature indicates that conventional 
processing techniques conserve greater percentages 

of  crude protein, crude fiber, and vital minerals than 
commercial processing techniques. 
For instance, Akhand et al. (2021) found that the level 
of  crude protein (4.81%) and crude fiber (2.48%) in 
commercially processed chilies was significantly lower 
than in unprocessed ones (6.02% and 9.31%, respectively). 
In another similar study, (Khan et al., 2019) reported 
that cherry-type chilies contained the highest crude fat 
(2.15%), ash (8.93%), and protein (9.09%) content, 
while intermediate-sized chilies contained the highest 
carbohydrate content at 52.28%. These studies, however, 
did not analyze the impact of  various commercial 
processing methods on nutrient retention.
Mineral content is important in determining the 
nutritional value of  chili powder. Appreciable differences 
in the content of  calcium, magnesium, and potassium 
have been determined in various chilies and processes 
(Esayas et al., 2011)).
 Ethiopian varieties of  chili, for example, Marako Fana, 
had the highest crude protein content (11.9%) and 
oleoresin content (11.2%), thus rendering them more 
suitable for industrial extraction. Besides, Oda Haro 
was also determined to contain the highest potassium 
(1.8 mg/100 g), calcium (54.6 mg/100 g), and iron (9.6 
mg/100 g) content, thereby indicating its nutritional 
value (K et al., 2011). In terms of  phytochemical content, 
(Kalauni et al., 2024) noted that Capsicum frutescens had 
the highest phenolic content (71.80 ± 3.36 mg GAE/g), 
whereas the lowest was recorded for C. annuum var. 
cerasiforme (6.59 ± 0.50 mg GAE/g).
 Phytochemicals such as flavonoids, tannins, and phenolic 
compounds play a crucial role in the antioxidant activity 
of  red chili powder (Krithika & Radhai Sri, 2014). 
Commercial processing, however, always comes with 
a loss of  phenolic constituents as well as antioxidant 
activity. (Akhand et al., 2021) stated that total phenolic 
content and antioxidant activity were considerably lower 
in commercially processed chilies than in their raw form.
The methods of  the study affect the sensory and 
physicochemical properties of  chili powder which 
includes color, pungency, and texture. It was observed 
that unbranded commercial chili powders, as compared 
to traditionally prepared ones, had lower fiber and mineral 
content (Krithika & Radhai Sri, 2014). Furthermore, 
commercial processing normally causes more degradation 
of  capsaicin and pigments because of  high temperatures, 
as well as prolonged storage time. 
A different unbranded product may also have higher 
contamination and microbial safety risks. Moreover, some 
unbranded chili powders were found to be contaminated 
with heavy metals where lead (Pb) and chromium (Cr) 
concentrations are above permissible limits (Khalid et al., 
2021; Zhou & Liu, 2024).
While existing studies provide insights into the nutritional 
and quality differences between traditionally prepared and 
commercially processed chili powder, several research 
gaps remain: 

• Impact of  Processing on Bioactive Compound 



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Stability: More studies are needed to assess how different 
commercial processing methods affect capsaicinoid 
and carotenoid stability (Krithika & Radhai Sri, 2014). 
• Storage and Shelf-Life Analysis: There is limited 
research on the effects of  humidity, temperature, and 
light exposure on the long-term quality of  chili powders 
(Krithika & Radhai Sri, 2014).

• Nutrient Bioavailability: While mineral composition 
has been reported, studies on how antinutritional factors 
influence mineral absorption remain scarce (Moulick et 
al., 2023). 

• Consumer Preferences and Market Demand: Limited 
research exists on consumer perception regarding sensory 
attributes such as pungency, color, and texture in chili 
powders processed using different methods (Raji Abdul 
Ganiy et al., 2010). 
The comparison of  commercially processed and 
traditionally prepared red chili powder highlights 
significant differences in proximate composition, 
phytochemical content, and quality parameters. While 
traditional methods retain more nutrients and bioactive 
compounds (Kamal et al., 2019), commercial processing 
ensures better safety and standardization.

MATERIALS AND METHODS
Location of  Experimental Area
The experiment was conducted during January to 
February 2025 in the phytochemistry division of  
Bangladesh Council of  Scientific and Industrial Research 
(BCSIR) laboratories Chattogram.

Sample Collection 
Samples of  commercially processed red chili powder and 
traditionally prepared red chili powder were collected 
from various markets and households in different regions. 
A total of  30 samples (15 commercial and 15 traditional) 
were selected to ensure diversity and representativeness.

Proximate Analysis 
Accepted AOAC methodology used to determine the 
samples’ moisture, ash, crude protein and crude fat were 
determined in triplicate (AOAC, 2016). The moisture 
content was determined by oven drying to a constant 
weight at 105°C. 
The Kjeldahl method was used to determine the crude 
protein concentration (crude protein for plant origin: 
5.85 N). To extract crude lipid, a Soxhlet system was 
employed. Ash was heated to a constant weight at 550 
degrees Celsius and then measured gravimetrically in a 
muffle furnace. Each sample was analyzed in triplicate to 
ensure accuracy and reproducibility.

Moisture Content
The samples’ moisture content was assessed using the 
accepted AOAC methodology (AOAC, 2016). 

Principle: The moisture content was determined by 
heating the samples at 105°C to a constant weight under 
normal atmospheric pressure.

Apparatus: Electric balance, hot air oven, desiccators, 
metal tongs, crucible. 

Procedure
• Accurately weigh a crucible of  appropriate size.
• Add 10g of  sample to the crucible and weigh.
• Place the crucible in a hot air oven at 105°C and dry 

for 48-72 hours.
• Remove the crucible from the oven, cover, cool in 

desiccators, and weigh.
• Re-dry repeatedly until a constant weight is achieved.
Calculation: % Moisture=((w-w1 )/w) ×100                    

Where,
w = weight of  fresh/air-dried sample, w1 = weight of  
dried sample.

Ash Content
The samples’ ash content was assessed using the accepted 
AOAC methodology (AOAC, 2016).

Principle: The ash fraction contains all the mineral 
elements and is determined by oxidizing all organic 
matter through incineration.

Apparatus: Electric balance, muffle furnace, electric 
heater, desiccators, metal tongs, crucible

Procedure:
• Clean and dry the crucible in a hot air oven.
• Cool the crucible in desiccators and weigh.
• Place 5-10g of  the sample in the crucible. 
• Burn the sample until no smoke is observed.
•  Cool the sample and transfer to a muffle furnace.
• Ignite the sample at 550-600°C for 6-8 hours until 

white ash is obtained.
• Cool the furnace to 150°C and transfer the crucible 

to the desiccators.
• Cool the sample and weigh while it is mildly warm.
Calculation: % Ash=((w-w1 )/w2) ×100 

Where,
w = weight of  crucible and ash, w1 = weight of  crucible, 
w2 = weight of  sample.

Crude Protein Content (Kjeldahl Method)
Protein content was determined by using Kjeldahl 
Method, for estimation of  protein, the steps were 
followed:

• Digestion
• Distillation
• Titration
Principle: The crude protein content is estimated based 

on nitrogen content using the Kjeldahl method, which 
includes digestion, distillation, and titration step

Apparatus: Kjeldahl apparatus, electric balance, hot 
air oven, desiccators, metal tongs, crucible, measuring 
cylinder, burette, pipette, hand gloves.

Reagents: Concentrated H2SO4, 40% NaOH solution, 
2% boric acid solution, standard 0.1N HCl solution, 
digestion mixture (CuSO4 and K2SO4 in a ratio of  1:20), 
mixed indicator.

• Procedure 



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• Digestion 
•  Weigh accurately 1g of  the food sample. 
•  Add 5g of  the digestion mixture and 20ml of  

concentrated H2SO4. 
•  Place the digestion flask on the Kjeldahl digestion 

set, gradually increase heat, and digest until a clear residue 
is obtained. 

Distillation
•  Add 20ml of  distilled water and transfer the content 

to the distillation flask. 
•  Add 100ml of  40% NaOH solution and boric acid 

solution with the mixed indicator in a conical flask.
•  Heat the distillation flask and continue until 

approximately 100ml of  distillate is collected. 
Titration
•  Titrate the distillate against standard 0.1N HCl solution.
•  Calculate the titration volume and predict the value.
Calculation: % Crude protein = (A × B × 0.014× 6.25 

×100)/W
Where,
A = volume of  standard 0.1N HCl solution, B = normality 
of  standard HCl solution, W = weight of  the sample.

Crude Fat Content
The samples’ moisture content was assessed using the 
accepted AOAC methodology (AOAC, 2016).
Principle: Ether extract is estimated by extracting a 
known amount of  the food sample with an organic 
solvent (diethyl ether) in a Soxhlet apparatus.
Apparatus: Soxhlet apparatus, hot water bath, electric 
balance, hot air oven, desiccators, hand gloves.
Reagents: Anhydrous diethyl ether (boiling point 40-
60°C).

Procedure
•  Dry the sample to moisture-free.
•  Weigh the dry extraction flask carefully.
•  Weigh 2g of  the sample and transfer it into the thimble.
•  Place the thimble into the extractor and close the top 

with cotton.
•  Fit the extractor and pour ether up to siphoning.
•  Pour ether again, half  of  the previous amount.
•  Heat at 40-60°C for 6-8 hours.
•  After extraction, dismantle the extraction flask and 

dry on the extraction bath.
•  Place the flask in a desiccator and weigh to measure 

ether extracts.
Calculation: % Ether extract = ((A - B) /W) ×100 

Where,
A = weight of  the flask with ether extract, B = weight of  
the flask, W = weight of  the sample.
Estimation of  total carbohydrate

The available carbohydrate content was determined 
by subtracting the sum of  the values of  moisture, ash, 
protein and fat from 100/100gm (AOAC, 2016). Hence, 
it was calculated using the formula:
% Carbohydrate = 100 − (Moisture % + Ash% + 
Protein% + Fat%)

Heavy Metal Determination 
Heavy metal was determined using AAS (Atomic 
Absorption Spectroscopy) (Islam et al., 2023). 

Principle: The Atomic Absorption Spectroscopy (AAS) 
is a widely used method for detecting and quantifying the 
concentration of  heavy metals in samples. It relies on the 
absorption of  light by free atoms in the gaseous state. 
In this process, a sample containing heavy metals is first 
atomized, usually in a flame or graphite furnace. A light 
source, typically a hollow cathode lamp, emits specific 
wavelengths corresponding to the target metal. As this 
light passes through the atomized sample, atoms of  
the target metal absorb the light at their characteristic 
wavelengths. 
The amount of  light absorbed is directly proportional 
to the concentration of  the metal in the sample. By 
measuring this absorbance, the concentration of  heavy 
metals can be accurately determined, making AAS a 
powerful and precise analytical technique. 

Apparatus: Electric balance, muffle furnace, electric 
heater, desiccators, metal tongs, crucible, AAS.

Procedure
•  Clean and dry the crucible in a hot air oven. 
•  Cool the crucible in desiccators and weigh.
•  Place 5-10g of  the sample in the crucible. 
•  Burn the sample until no smoke is observed. 
•  Cool the sample and transfer to a muffle furnace. 
•  Ignite the sample at 550-600°C for 6-8 hours until 

white ash is obtained. 
•  Cool the furnace to 150°C and transfer the crucible 

to the desiccators. 
•  Digest with 10ml HNO3 
•  The mixture was then cooled and filtered using a 

filter paper in a 25 ml glass beaker and the volume was 
completed to 25 ml by adding deionized water. 

•  Measure the concentration using AAS.

RESULTS AND DISCUSSION
Nutritional Composition Analysis Result
The proximate analysis of  commercially processed and 
traditionally prepared red chili powder is done using 
the accepted AOAC methodology (AOAC, 2016). The 
moisture, protein, fat, ash, carbohydrate content found 
in commercially processed and traditionally prepared red 
chili powder are listed in table 1.

Table 1: Proximate Composition
Sample Ash Moisture Protein Fat Carbohydrate
Commercial 5.58±0.52a 13.27±5.24a 14.47±2.70a 23.70±1.81a 42.98±2.24a

Traditional 5.50±0.22a 8.09±0.74a 10.60±0.74a 19.50±1.04a 56.32±1.26b



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The proximate analysis reveals notable differences between 
commercially processed and traditionally prepared red 
chili powder. Commercial processed red chili powder has 
higher protein (14.47%) content, whereas traditionally 
prepared red chili powder contains more Carbohydrate. 
Ash content is relatively similar in both types.

Heavy Metal Detection Result 
Atomic Absorption Spectroscopy is used to identify 
heavy metals. nickel, lead, cadmium, and mercury were 
measured. The result of  the heavy metal detection is 
given below, 

Table 2: Heavy Metal Detection Result 
Sample Pb Cd Hg Ni
Commercial 0.03±0.05a BDL 0.01±0.02a 0.76±0.03a

Traditional BDL BDL 0.01±0.02a 1.24±0.66a

Table 3: Proximate Composition of  Red Chili Powder (FAO)
Parameters RDA by FAO
Moisture ≤ 12%
Crude Protein 10-15%
Crude Fat 8-12%
Ash (Minerals) ≤ 8%
Carbohydrates: 50-60%

The heavy metal detection reveals slight difference 
between commercially processed and traditionally 
prepared red chili powder. Commercially processed red 
chili powder has presence of  Pb, whereas traditionally 
prepared red chili powder contains trace number of  

heavy metals. 
Nickel (Ni) is present in both types. The proximate 
composition of  red chili powder as recommended by 
the Food and Agriculture Organization (FAO) typically 
includes the following components:

Figure 1: The graphical representation of  proximate composition of  commercially processed and traditionally 
prepared red chili powder

Proximate Composition  



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Discussion
The comparative study of  industrially processed and 
traditionally prepared red chili powders revealed striking 
differences in their proximate content and heavy metal 
content. These variations can be attributed to differences 
in processing techniques, procurement of  raw materials, 
and potential contamination during processing. 
The proximate analysis indicated that the homemade 
chili powders had higher carbohydrate (55.43%–57.21%) 
than commercial samples (40.97%–45.40%). This can 
be explained by the variations in drying and grinding 
procedures, which could affect the breakdown and 
retention of  starch and fiber components. Conversely, 
industrial chili powders were richer in fat (22.67%–
25.79%) and protein (11.76%–17.15%) than domestic 
samples, Commercial 19 producers may use chili varieties 
with naturally higher oil content to impart more flavor 
and texture. Research on the different types of  chilies 
determined that some of  them contain a higher level 
of  fatty acids, which provides the flavor with a stronger 
character (Zhang et al., 2024).
Industrial drying methods, such as hot air drying, can 
influence the retention of  fatty acids in chili powders. 
Research indicates that hot air-treated samples maintain 
higher levels of  fatty acids, potentially leading to increased 
fat content in the final product (Zhang et al., 2024). 
Commercial chili powders may also contain oil-based 
additives or be treated with oil during processing for 
enhanced color, texture, and shelf  life. Even though there 
are few specific studies on oil addition to commercial 
chili powders, oil-based additives being utilized for the 
enhancement of  spice blends is a widespread practice 
among the food industry.
Interestingly, ash content, an indicator of  mineral 
presence, was remarkably greater in commercially 
processed (8.48%–18.86%) than in traditionally prepared 

samples (7.56%–8.61%), which could be attributed to 
the presence of  added stabilizers or metallic impurities 
during commercial processing (Rajeswari M et al., 2018). 
Heavy metal analysis revealed the presence of  mercury 
(Hg), lead (Pb), nickel (Ni), and cadmium (Cd) in both 
the samples at varying concentrations. Nickel was found 
in all of  the samples, and commercial samples had a little 
more (0.559–0.797 mg/kg) than homemade ones (0.593–
0.776 mg/kg). The presence of  lead was found in just one 
commercial sample (0.0532 mg/kg), and no cadmium 
was found in any of  the samples tested. Chili peppers 
have the potential to accumulate lead from polluted soil, 
water, and air during their cultivation. 
Industrial processes and the application of  lead-containing 
pesticides are responsible for high concentrations of  lead in 
farm products. The results presuppose that commercially 
processed chili powders have a higher likelihood of  
contamination from industrial processing procedures and 
packaging materials (Zhou & Liu, 2024). The American 
Spice Trade Association (ASTA) suggests a maximum 
limit of  0.6 mg/kg of  lead content for fruit-based spices, 
including chili powder. Likewise, the European Union has 
set a maximum of  0.5 mg/kg for lead in dried capsicum 
spices, i.e., chili powder. Nickel levels in spices have varied 
between 3.90 and 6.70 mg/kg in research (Adugna et al., 
2024). The research had a limited scope because of  the 
limited sample size and samples taken from a limited 
geographical area. The analyzed samples were confined 
to a geographical location, which might not represent 
the range of  variability in the quality of  red chili powder 
based on varying processing conditions and climatic 
regions. 
Laboratory facilities utilized would not have offered the 
broadest analysis in addition, only some of  the quality 
attributes were analyzed and other determinants like 
flavor profile, antioxidant, antinutrients, and sensory 

Figure 2: The graphical representation of  heavy metal detection level of  commercially processed and traditionally 
prepared red chili powder



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Am. J. Food. Sci. Technol. 4(2) 85-92, 2025

properties were not considered. Future studies should 
include a larger range of  samples and incorporate sensory 
evaluation procedures to give a clearer indication of  
variation in quality. 
More research should be conducted to identify hybrid 
processing methods that can achieve a balance between 
microbial safety and nutrient retention. Investigation of  
other drying technologies, such as low-temperature air 
drying or vacuum drying, could yield alternatives that 
are minimally destructive to nutrients but still achieve 
food safety. More research should also investigate the 
storage stability of  these two processing technologies 
over an extended period to ascertain their effects on 
quality during storage. Extending studies to toxicological 
examination of  impurities in other processing techniques 
would also be beneficial to food safety regulation

CONCLUSION
The study provides a comparative analysis of  the 
nutritional characteristics and quality parameters of  red 
chili powder. From the results, it is apparent that red chili 
powder processed by traditional methods holds a higher 
carbohydrate content, whereas commercially processed 
red chili powder possesses a significantly higher protein 
content. These variations are a result of  differences in the 
selection of  raw materials, drying processes, processing 
conditions, and potential additives during industrial 
processing. The research offers a scientific foundation for 
subsequent research seeking to improve spice processing 
techniques in a manner that retains vital nutrients. 
The findings also have implications for food safety, 
quality control, and nutritional labeling, informing 
consumers and regulatory agencies to make informed 
decisions regarding spice utilization and standardization. 
It shows how different processes affect key nutrients 
like carbohydrates and protein. Later studies may further 
improve chili powder production processes.  The 
manufacturers can utilize this research for developing 
processing technologies to preserve better nutrients 
without loss in product quality
Future research can help improve chili powder production 
techniques. These improvements can ensure products 
meet health and quality standards. Additionally, it can 
guide both consumers and manufacturers in making 
informed choices.

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Akhand, R. N., Islam, S., & Khan, M. M. H. (2021). 
Comparative Analysis of  Crude Protein, Total 
Phenolic and Antioxidant Contents of  Raw and 
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AJOB/2021/V11I230139
Islam, M. S., Chowdhury, A. I., Shill, L. C., Reza, S., & 

Alam, M. R. (2023). Heavy metals induced health 
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K., E., A., S., F., A., R., N., B., T., & D., G. (2011). Proximate 
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Kalauni, S. K., Pokhrel, K. P., C., A. K., & Khanal, L. 
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Kamal, M. M., Ali, M. R., Rahman, M. M., Shishir, M. 
R. I., Yasmin, S., & Sarker, M. S. H. (2019). Effects 
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