ISSN 2375-0723
African Journal of Food Science Research ISSN: 2375-0723 Vol. 5 (8), pp. 236-249, September, 2017. © International Scholars Journals
Full Length Research Paper
Comparative and quality analyses of different tomato brands sold in major markets in Ibadan, Nigeria
1A. A Onyeaghala*, 2 I. F Ijagbone and 2Chima O. Kalu
1Unit of Chemical Pathology, Department of Medical Laboratory Science, Afe Babalola University, Ado-Ekiti, Ekiti State, Nigeria, 2Nigeria Institute of Science Laboratory Technology, Samonda, Ibadan.
*Corresponding author E-mail: [email protected]
Accepted 28 June, 2016
Abstract
Tomato paste is a good source of lycopene and vitamin C. These are antioxidants which limit the adverse effects of free radicals. It had been reported that tomato products imported into Nigeria were adulterated and substandard, but these claims have not been supported using evidence based study. Twenty eight different tomato products were identified. Of these numbers, sixteen were randomly selected. Five tins and sachets of each of these products were purchased respectively and used for analyses. All the products were registered with NAFDAC. Among the products investigated, there were significant differences in moisture, Lycopene, total sugar, starch, vitamin C and acidity (P<0.05). 14 (87.5%) of the tomato products contained sugar against 2 (12.5%) which were sugar –free. 13 (81.25%) contained starch against 3 (18.75%) which were starch- free; and this was not declared in over 75% of the products. Tomato products made in Nigeria were of comparable quality with those made in US and Italy (P>0.05), but those imported from China were significantly higher in total sugar and starch, but significantly lower in lycopene (P< 0.05). Variations in content between tin and sachet of the same brand and between different batches of the same product were observed. The need to patronize and support local made products while tightening regulatory processes of products imported into the country becomes imperative.
Keywords: Tomato, quality assurance, biochemical analysis, free radicals, oxidative stress, antioxidants.