The goal of the study was to see how different preservation procedures affected the proximate, vitamin, and mineral makeup of fresh, blanched, and dried tomatoes. The tomatoes were sorted into three categories: fresh, blanched, and dried.
Between February and August 2019, the research was carried out in the Department of Biochemistry, Faculty of Basic Medical Science, Bayero University, Kano. The Proximate Composition was calculated using AOAC procedures (1975), Vitamins by (Pearson Chemical methods, 1970), and Minerals by (Pearson Chemical methods, 1970). (Atomic Absorption Spectro-photometer).
The Blanched tomatoes had a significantly greater (P=.05) % moisture (77.582.71) than the other tomatoes, but had the lowest percentage composition of Crude Protein and Carbohydrate. Fresh tomatoes had greater crude fibre (17.001.87) and crude protein (1.780.13) % compositions than the other two samples (P=.05), whereas the dried sample has higher crude fat and carbohydrate percentage compositions (8.340.84) and (21.772.02) correspondingly (P=.05). Dried tomatoes had substantially greater vitamin A and lycopene content (P=.05), whereas blanched tomatoes had significantly higher vitamin C content (P=.05). Mineral analysis reveals no significant differences in sodium, magnesium, calcium, copper, or lead in any of the three samples.
Conclusion: Dried tomatoes are a rich source of Vitamin A, lycopene, and other minerals, according to this study.
Please click here : https://journalafsj.com/index.php/AFSJ/article/view/30223
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