The Physiochemical and Microbiological Quality of Fresh Tomatoes Juice and Tomatoes Paste Sold in Abraka Market

Authors : Anie, Oliseloke Clement; Adushoke, Eguonor Loveth; Egbon, Olukayode Temitope; Enemchukwu Chizobia Mercy

Volume/Issue : Volume 7 - 2022, Issue 8 - August

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Vegetables are important items of diet in many countries. Apart from the variety which they add to the menu, they are valuable sources of nutrients especially in rural areas where they contribute substantially to protein, mineral, vitamins, fiber and other nutrients which are usually in short supply in daily diets Objective: This study sought to comparatively assess the physicochemical and microbial quality of fresh tomato and tomato paste sold in Abraka, Delta State. Methods: Physicochemical parameters; pH, total soluble solids, acidity, fat content, ash content and moisture content and microbial quality of fresh tomatoes and tomato paste were done using standard analytical methods. Results: The pH of the fresh tomato was 6.39±0.01 while those of tomato paste was within the range of 5.79±0.01 to 6.06±0.01. Ash of fresh tomato sample was 2.12±0.02% which is higher than those of Sonia, Der and Tat tomato paste were ash value for Toh and Gin tomato paste value were higher than the fresh tomato. The moisture content of tomato paste was within the ranged of 2.01±0.01 - 2.62±0.01% which was lower compared to that of fresh tomato with moisture of 3.57±0.02%. The value of crude fat and fibre in the fresh tomato sample was 3.11±0.01g and 72.35±0.04g while those of tomato paste ranged from 2.76±0.02 - 3.01±0.02g for crude fat and 62.15±0.03 - 126.07±0.01g for crude fibre. Total soluble solid found in the tomato sample was in the range of 1.36±0.01 - 1.39±0.01 for tomato paste while fresh tomato was 1.32±0.02. The acidity of the sample was in the range of 29.44±0.04 - 65.05±0.05 and 19.5±0.10 for both tomato paste and fresh tomato respectively. The microbial load of analyzed fresh tomatoes was 7.4 x104 total coliform count and 2.4 x 104 and 8.0 x104 total fungi count, while tomato paste was5.0 x104 , 3.6 x 104 and 4.1 x 104 total coliform count and 2.0 x104 , 1.5 x 104 , 6.0 x 104 and 3.0 x 104 total fungi count. It was observed that Micrococcus sp, Staphylococcus aureus and Citrobacter sp were present in fresh tomatoes, on the other hand Citrobacter sp and Bacillus subtilis were present in Tat, Micrococcus sp and Streptococcus sp, were present in Gin whileStaphylococcus aureus and Citrobacter sp were present in Toh.It was observed that the occurrence of Citrobacter sp 31.25% was higher compared to other bacteria isolated while Streptococcus sp and Bacillus subtilis with 12.5% was the least. Candida albican had the highest percentage occurrence of 38.88% while Aspergillus terreus and Rhizopus spwith 16.66% was the least among others respectively. Conclusion: The result of this study revealed that fresh tomatoes constitute a great source of protein when compared to the tomato paste, which is consumed for body building and repair of worn out tissue in human in Nigeria. Improvement in the microbial quality of fresh tomatoes and tomatoes paste is very important and adequate steps must be taken to prevent contamination and spoilage by microorganisms.

Keywords : Tomatoes, physicochemical, fresh, Abraka and parameters.


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29 - February - 2024

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