The minerals and nutritional contents in both the locally dried stored and the laboratory dried processed tomato samples were evaluated using standard methods. The samples were found to show different chemical compositions with storage time. The acidity of the tomatoes were found to decreased over storage time from PH 5.13 to 6.37 and 5.13 to 6.35 for the locally and laboratory processed dried tomato samples during 8 weeks of storage. The carbohydrate moisture, crude protein and fat contents decreased with storage time, while both the ash and crude fibre were found to increase significantly by the 8th week of storage. The laboratory processed tomato had 0.93×108 and 1.27×108 on the 7th and 8th weeks respectively. The tomato samples in both the stored and laboratory processed dried tomato samples decreases significantly with chemical compositions on storage. The increase and decrease on the minerals and nutrient contents on the stored tomato samples could be attributed to the microbial metabolic activities on the stored tomato samples due to storage time.
Key words: Physico-chemical chances, Markets, Dried tomato fruits, Laboratory processed tomato fruits
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