EFFECTS OF FOUR DIFFERENT PROCESSING METHODS ON NUTRIENTS AND BIOACTIVE PROFILES OF TOMATO (SOLANUM LYCOPERSICUM L.)The study was carried out to determine the variation in Phyto-nutritional and bioactive components of tomato (Solanum lycopersicum L) as af

Abstract

The study was carried out to determine the variation in Phyto-nutritional and bioactive components of tomato (Solanum lycopersicum L) as affected by different processing methods. One tomato variety from local market was purchased, washed with clean water then kept inside a bowl and processed into Fresh tomato, Tomato paste, Dried Tomato and Bottle Tomato. Fresh tomato of variety Roma VF was picked from a research farm and processed into paste following the procedure of international organization for standardization (ISO). The moisture, crude fiber, crude protein, fat, ash, and cyanide content of the samples were determined using the Association of Official Analytical Chemists (AOAC). The mineral contents (elements) of tomato fruits were measured using an atomic absorption spectrophotometer. These minerals included calcium (Ca), magnesium (Mg), potassium (K), sodium (Na), iron (Fe), zinc (Zn), manganese (Mn), and copper (Cu). The phytochemical analysis was determined using a standard method. All data generated were subjected to t-test using Statistical Package for the Social Sciences and means were separated using Duncan’s multiple rage test (DMRT). Result obtained revealed that, dried tomato is the best method of processing as it offers the highest access to Phyto-Nutritional and Bioactive components of tomato. The result further indicated that, tomato paste has the least Phyto-Nutritional and Bioactive components. Based on the result of this findings, it is recommended that individuals should go for dried tomato to have access to the nutritional content of tomato and processing industries that deals with tomato should select a processing method that increase the Phyto-nutritional and bioactive components of tomato. While government and non- government organizations should help provide farmers with processing equipment that will enable farmers process tomato that will retain its Phytonutrients and bioactive components.