Amaranth leaves were subjected to pretreatments viz., blanching, sulphitation, blanching + sulphitation prior to drying under cabinet drier and microwave oven drier. Samples dried without any pretreatments served as control. Results indicated that blanched amaranthus leaves dried at 60°C for 2h 37min in cabinet drier and 3min 31sec in microwave oven at 900 power density were found to be better with respect to yield (12.55 & 13.73 % respectively), moisture (3.72 & 3.32 % respectively), physiological loss in weight (87.44 & 86.27% respectively) and rehydration ratio (4.30 & 4.23 respectively) compared to other pre treatments imposed before drying. Blanched cabinet dried leaves registered higher moisture (3.72%), protein (18.34%), ash (18.64%), iron (56.21%) and copper (0.50%) while unblanched leaves had higher calcium and zinc contents (296.14 and 11.06mg/100g respectively). On the other hand, unblanched microwave dried leaves recorded higher protein (21.87%), ash (17.98%), calcium (293.92 mg/100g), iron (26.23%), zinc (8.88%) and copper (0.63%) while blanched microwave dried leaves had higher moisture content of 3.32 per cent. Chlorophyll content (mg/100g) decreased from 181.5 (fresh) to 92.81 and 52.90 on drying and 48.86 and 48.62 on storage (cabinet and microwave dried leaves respectively). Dehydrated leaves could be stored up to six months under ambient condition without considerable changes in the moisture and rehydration ratio. Unblanched amaranthus is most acceptable with regard to flavor and taste and households are willing to purchase if available in the market