Evaluation of Nutritional Composition, Physical and Chemical Characteristics of Selected Raw And Processed Tomato Brand

Abstract

Tomato (Lycopersicon esculentum) belonging to the solanaceae family of plants. It is one of the most preferred beneficial vegetable consumed in the world. The aim of this study was to evaluate the nutritional, physical and chemical characteristics of selected local and processed tomatoes sold in Minna, Niger State. Three species of fresh local tomatoes and ten brands of processed tomatoes were sampled in triplicates across markets in Minna city. The proximate, vitamins, phenolic composition physical and chemical parameters were carried out using standard techniques. Proportionate application of HNO3, H2O2 and de-ionised water aided the digestion of the samples. Colorimetric techniques were used to analyze for Phosphorus while FES and FAAS analyse other elements. Statistical Analysis of Variance (ANOVA) was carried out with IBM SPSS statistic version 21. The proximate values (%) are in ranges of: Fat (0.29 11.31); Protein (6.65 20.15); Fibre (0.92 15.70) ash (0.08 3.18); Carbohydrate (53.07 80.53). The physiochemical parameters values are in ranges: pH (2.25 4.83); Conductivity (3.73 12.97), Titratable acidity (0.11 1.07); Total soluble solids (15.23 40.70). The minerals values (mg/100g) are in ranges of: K (650.10 2187.50); Na (21.55 2912.49); Ca (117.26 4297.75); Fe (2.09 15.15); Mn (0.30 1.24); Zn (8.15 20.01); P (24.45 42.17). The vitamins and phenolic values are in ranges: Vitamin A (0.47 8.20); vitamin C (1.31 18.49); Phenolic (0.041 0.360). Prominent values of fat and protein were found in raw samples. High values of physicochemical properties are observed among processed tomatoes relative to raw ones. The raw tomatoes have more prominent content of vitamin C, Mn and K. These unique contents, especially the moderate physical and chemical properties, make raw tomatoes to be more relevant in management of malnutrition.