Authors :
Anie, Oliseloke Clement; Adushoke, Eguonor Loveth; Egbon, Olukayode Temitope; Enemchukwu Chizobia Mercy
Volume/Issue :
Volume 7 - 2022, Issue 8 - August
Google Scholar :
https://bit.ly/3IIfn9N
Scribd :
https://bit.ly/3euH645
DOI :
https://doi.org/10.5281/zenodo.7057354
Abstract :
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.
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.