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| Production of Tomatoes Ketchup Using Two Local Spices Uziza and Ehuru |
Dr. Okafor, Obiefuna A.
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Abstract:
This study produced tomato ketchup using two local spics that we know Uziza and Ehuru, the study was guided by the following objective; To ascertain the acceptability of the product, analyzed the nutritional facts at different tomato ketchup products. A total of ten (10) dietary supplement and sample comprised orient onions, jeera, cardman, cinnamon, red chilly powder, Ehuru, Uziza, salt, sugar and vinegar obtained from ose market in Onitsha, Anambra state of Nigeria. The study adopted questionnaires, in addition to library research were applied in order to collect data. Primary and secondary sources were used and data was analyzed using statistical package which was presented in frequency tables and percentages. These spices acted as anti-oxidant and also increased mineral constituent of the product which were beneficial to health purposes. The usefulness of this product was strongly recommended for commercial product because of its highly nutritional values. Government should encourage co-operative bodies, individuals to invest in this area of local condiment production and also should provide more sophisticated equipment and machineries to encourage mass production of these spices extracted, thereby making them more available and less expensive.
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