Comparative Analysis of Nutritional and Phytochemical Properties of Fresh Tomato, Sundried Tomato and Processed Tomato Paste

Abstract

Tomatoes, Solanum lycopersicum, is a significant component of the human diet and the second-highest vegetable consumed and produced in West Africa. It offers a plethora of nutritional and medicinal benefits owing to its rich content of essential vitamins, minerals, phytochemicals, and especially lycopene which helps prevent the development of some cancers. Tomatoes as a major food can be eaten fresh,  dried, cooked and processed into a paste, this study aimed to compare the nutritional and phytochemical properties of Fresh tomatoes (FT), Sundried tomatoes (SDT), and three varieties of the same brand of processed tomato paste (Gino Tomato paste, (GTP), Gino Pepper and Onion Paste (GPAOP), Gino Party Jollof (GPJ) from the local market at Owode, Offa, Kwara State to ascertain whether they compare favorably well and are a good substitute. The Proximate analysis involved quantifying key Nutrients such as (Ash, Moisture, Protein, Crude- fibre, Fat, and Carbohydrate) and the qualitative analysis identified Phytochemicals such as (Saponins Alkaloids, Flavonoids, Tannins, Glycosides, and Phenols) in the five samples of Tomatoes. SDT had the highest amount of Saponins of 19.5% while the FT had the least 8.2%. GPAOP has the highest quantity of Alkaloids (53.9%). There was no significant difference in the amount of Flavonoids in the five samples. The highest value of Crude protein (38.28%) was found in the SDT while the GPAOP had a reasonable amount of Crude fat (12.71%) so exceeding others.  The results provide scientific evidence about the secondary metabolites and nutritional importance of Tomatoes whether fresh sundried or processed as good substitutes.