Title: Determination of Proximate Composition and Elemental Analysis of Tomato (Lycopersicum solanum) consumed in Kano State, Nigeria
Authors: Nura Usman and Musa Ahmed Abubakar
Volume: 9
Issue: 12
Pages: 112-118
Publication Date: 2025/12/28
Abstract:
Tomato (Lycopersicum solanum) is a major agricultural crop cultivated in Nigeria, especially in the northern parts, it is widely consumed vegetable grown worldwide with an annual production of more than 120 million tons in the world. Every human being requires a good nutrition as a basic need for proper development and well-being. Many forms of tomatoes are today available in the market. They range from dried, canned juiced and some other forms. These are to ensure non-stop supply of the fruit throughout the year and to prevent contamination or spoilage. However, in many cases; when a food item is subjected to the preservation techniques, they tend to lose some nutrients compared to the fresh food item. The current study was aimed to compare the nutritional contents of canned and fresh tomato obtained from the market. Proximate composition, mineral and vitamin analyses carried out on canned tomato paste (Gino) and fresh tomato (Tf) show that, the fresh tomato possesses high contents of moisture (23.63±0.24a), ash (3.54±0.04a) and carbohydrate (77.37±0.20a) than the canned tomato. However, the least percentage composition of crude fat (1.19±0.18a), crude fiber (7.52±0.00b) and protein (10.38±0.08a) compared to canned tomato (p<0.05). When Mineral analysis was carried out, it shows that sodium, magnesium, potassium, calcium and iron concentrations are significantly higher in canned tomato (p<0.05) compared to fresh tomato. Thus, proximate and minerals are needed for proper composition of body fluids, tissues, bones, teeth, muscles and nerves for regulation of the cardiovascular system activities.