The current experiment was conducted for the simultaneous determination of Total Phenolic Compound and Total Carotenoid Content in ten highly consumed tribal vegetables named as Dodder (CuscutareflexaRoxb.) (local name Torulota, Jigro) (common name Shornolota ), Fodder Radish (Raphanussativus var. oleiformis) (local name Mulachi) (common name Pahari Mula), Banana inflorescence (Musa acuminataColla.) (local name Kolattur, Feufu) (common name Pahari/Bazraikolar Thor), Bronze Banana (Musa ornataRoxb) (local name Chera Kola) (common name Jongli Kola), Common red Stem–fig (FicusvariegataBlume) (local name JogunaGola) (common name Unknown ), Indian coral tree (Erythrinavariegata L.) (local name Matar) (common name Mandar), Pigeon pea (CajanuscajanMillsp.) (local name Dumursumi, Crakchi) (common name orhorshak), Pigeon pea Leaves (CajanuscajanMillsp.) (local name Dumursumi Shak, Crakchi Shak) (common name orhor), Spiny Amaranth (AmaranthusspinosusL.) (local name Katamaris) (common name Kantanotey) and unknown (Leucasaspera(Roth) Spreng) (local name Thorinlodi, Shetodhron) (common name Dhondokolos). The analyses were performed by acetone-petroleumether extraction followed by Spectrophotometric measurement for total carotenoids, moisture and total phenolic compounds were done spectrophotometrically according to the Folin–Ciocalteu’s method with slight modification.
