Fresh dried and old dried sangari (Prosopis cineraria) were treated with 0,2.5,5.0, and 7.0kGy of irradiation and subsequently stored at ambient temperatures. Proximate values and total bacterial counts were evaluated immediately after irradiation and at regular interval so f1 month during 3 months of storage. No significant changes were found in moisture, fat, protein, ash and fiber contents. Total sugar content was increased in both control and irradiated samples possibly due to conversion of starch into sugars. Irradiation treatment reduces total bacterial counts of dried samples of both fresh and old vdried sangari. However, a dose of 5.0kGy completely decontaminated both sangari and there was no microbial growth in 5.0kGy irradiated samples during the storage period. Irradiation at 5.0kGy was enough to extend the shelf-life of dried sangari upto 3 months with out any significant change in the nutritional qualities.