Physicochemical and Sensory Evaluation of Selected Tomato (Solanum Lycopersicum) Varieties from Minna, Niger State Nigeria

Abstract

Tomato is a highly sort after crop among different groups of people globally because of its versatile usability in different cuisines as well as its nutrient content. It is also a highly available, low priced, tasty with very important health benefits. This study evaluated five different tomato varieties (Beefsteak, Heirloom, Cherry, Paisano and Campari) for their nutrient, physicochemical and organoleptic properties. Standard procedures were employed to determine the parameters. The result obtained showed that the ash content was significantly higher (p<0.05) in Campari tomatoes (0.60±0.57%) compared to other varieties. Crude protein and carbohydrate contents (0.94±0.15and 4.12±1.43 % respectively) were significantly (p<0.05) higher in Beefsteak tomatoes. Totals Soluble Solid (TSS) (5.87±0.12 o Brix), titratable acidity (7.12±0.11 %) and pH (4.60±0.00) were significantly higher in Cherry tomatoes. The lycopene content was found to be significantly (p<0.05) higher in Beefsteak tomatoes (0.67±0.1mg/100g), while Heirloom had the significantly higher β-carotene content (2.92±1.85 mg/100mg). There was significantly (p<0.05) higher colour and texture score (7.30±0.48) for Beefsteak tomatoes and overall acceptance score significantly higher for Cherry tomatoes (7.20±0. 63). There was no significant difference in the taste for the sampled varieties. The tomato varieties especially Beefsteak and Cherry, contained appreciable amount of nutrients and had good acceptability index.