Proximate, Mineral and Vitamin Analysis of Fresh and Canned Tomato

Many forms of preserved tomato are today available in the market. They range from dried, canned juiced and some other forms. These are to ensure nonstop supply of the fruit throughout the year and to prevent 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 aimed at comparing the nutritional contents of canned and fresh tomato obtained from the market. Proximate, mineral and vitamin analysis conducted on three samples of canned tomato paste (C1, C2 and C3) and fresh tomato (Cf) show that, the fresh tomato has high percentage composition of moisture (93.8±3.00) and fat (0.62±0.08) than the three canned tomato. However, it has the least percentage composition of carbohydrate (2.52±0.01), protein (1.00±0.49), crude fibre (1.21±0.99) and ash (0.85±0.01) compared to canned tomato (p