The objective of the present study was to assess the nutrient and antioxidant properties of fresh, primary and secondary processed King chilli (Capsicum chinense) products. Six secondary products (King chilli sauce with pulp and extract, king chilli toffee, curry paste, fish masala powder and sprinkler masala powder) were developed by incorporating varying amounts of King chilli. Antioxidant and bioactive components were estimated using standard methods in triplicates and were subjected to sensory evaluation studies. Fibre content in fresh and processed products of King chilli ranged from to . Higher fat content () was found in dry King chilli. | Nutrient and antioxidant properties of value added king chilli Capsicum chinense products
