Proximate, Mineral and Vitamin Analysis of Fresh and Canned Tomato  

Ismail Ismail Abdullahi, Nasiru Abdullahi, Abdullahi Muhammad Abdu and Abdullahi Salisu Ibrahim.

Department of Biotechnology, faculty of science and humanities SRM University.

Corresponding Author E-mail: ismailbangis.iia@gmail.com

DOI : http://dx.doi.org/10.13005/bbra/2147

ABSTRACT: Many forms of preserved tomato are today available in the market. They range from dried, canned juiced and some other forms. These are to ensure nonstop supply of the fruit throughout the year and to prevent spoilage. However, in many cases; when a food item is subjected to the preservation techniques, they tend to lose some nutrients compared to the fresh food item. The current study aimed at comparing the nutritional contents of canned and fresh tomato obtained from the market. Proximate, mineral and vitamin analysis conducted on three samples of canned tomato paste (C1, C2 and C3) and fresh tomato (Cf) show that, the fresh tomato has high percentage composition of moisture (93.8±3.00) and fat (0.62±0.08) than the three canned tomato. However, it has the least percentage composition of carbohydrate (2.52±0.01), protein (1.00±0.49), crude fibre (1.21±0.99) and ash (0.85±0.01) compared to canned tomato (p<0.05). When Mineral analysis was conducted, it indicate that sodium, potassium, and calcium concentrations are significantly higher in canned tomato (p<0.05), while the iron was found to be significantly higher in fresh tomato (p<0.05). Vitamin A content of fresh tomato is higher while that of vitamin C is higher in canned tomato.

KEYWORDS: Tomato; Proximate; mineral; Canned; Vitamins

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