ABSTRACT

 The study focused on production and quality evaluation oftomato (Jycopersicon esculentum) powder using different processing methods. Tomato powders were produced from five different processing methods (whole - RNW; removed skin -RSK; removed seed - RSD; removed skin and seed - RSS; and removed seed and fluid - RSF). Proximate and energy composition, functional properties, minerals, vitamin contents, physicochemical properties and sensory properties ofthe tomato powders were evaluated using standard procedures. The result of proximate composition showed that tomato powder processed whole (RNW) had the highest moisture content (5.86%), total ash (6.25%), crude fibre (7.71%) and total fat (4.04%) whereas tomato powder processed without seed and fluid (RSF) had the highest dry matter content (96.64%). Furthermore, tomato powder processed without skin and seed (RSS) had the highest carbohydrate (79.47%) and energy value (361.51%). The result of mineral content showed that tomato powder processed whole (RNW) had the highest calcium (175.44 mg/lOOg), magnesium (216.34 mg/lOOg), phosphorus (242.03 mg/lOOg), potassium (477.12 mg/lOOg), iron (4.76 mg/lOOg) and zinc value (2.86 mg/lOOg). The vitamin A, vitamin B3, vitamin C, vitamin E, vitamin D and vitamin K of tomato powder processed whole (RNW) was significantly higher compared to all other tomato powder samples. With respect to functional properties, the tomato powder processed whole (RNW) equally had a relatively high values in bulk density (0.57 g/ml), oil absorption capacity (2.30 g/g), water absorption capacity (3.10 g/g), foam capacity (19.27 g/ml), wettability (52.70 mins) and swelling index (ml/g). In terms of physicochemical properties, tomato powder processed without seed and fluid (RSF) scored highest in pH (4.72), total soluble solids (6.27 g/lOOg), and total solids (96.64 g/lOOg) whereas tomato powder processed whole (RNW) scored highest in total titratable acidity (g/g). The result of sensory analysis showed that tomato powder processed without seed and fluid (RSF) had an overall highest mean score in all sensory attributes evaluated (appearance 5.75, Taste -6.15, Mouth feel- 5.70, Aroma-6.10, Aftertaste - 5.95 and overall acceptability - 5.75). Tomato powder processed without seed and fluid was more liked by the panelists compared to other tomato powder samples.