Effect of partial processing and drying (at various temperatures) on the levels of some nutrients of Tomato (Lycopersicon esculentum)

Abstract

Tomato paste was boiled for one hour and dried at various temperatures, the effect of temperature on the ascorbic acid, protein, fat and sugar content of the peeled and unpeeled dried tomato was determined.

      Ascorbic acid and protein were significantly affected by temperature.  Fat and sugar were not significantly affected by the various temperatures.  The paste was also treated with 3% metaphosphoric acid and the effect of metaphosphoric acid on the ascorbic acid, protein, fat and sugar content of the peeled and unpeeled dried tomato samples determined.  Results showed treatment with metaphosphoric acid significantly preserved the ascorbic acid content of the dried tomato but significantly reduced the protein content of the tomato.  Sugar and fat were not affected by temperature and were insignificantly (P>0.05) affected by 3% metaphosphoric acid.