Quality evaluation of dried tomatoes treated with aframomum danielli

Studies on the quality of dried tomatoes (var. UTC) treated with Aframomum danielli were carried out. Samples were sun-dried and oven-dried at 600C. Tomato samples were treated with 2.5%, 5%, 7.5% and 10% concentration of A. danielli. Dried tomato samples treated with no A. danielli served as control for dried tomato samples treated with A. Danielli. The treated tomato samples were evaluated for moisture content, ash, pH, crude fibre, titratable acidity, ascorbic acid, total carotenoid, lycopene and total viable and fungal count using standard methods. The results showed that treatment with A. danielli significantly (P<0.05) increased the pH and crude fibre when compared with the control samples. Ascorbic acid and lycopene value were reduced in sun-dried samples when treated with varying concentrations of A. danielli. However, the oven-dried samples treated with A. danielli, the ascorbic acid values were better retained with increasing concentrations of A. danielli from 2.5 to 10% concentrations. The values of total carotenoid were significantly (P<0.05) increased in dried samples treated with 5% and 10% A.danielli’. Similarly, significant increase was recorded in lycopene value of oven-dried samples treated with 5% and 10% A. danielli when compared to the control sample. However, significant decrease in lycopene values of sun-dried samples treated with 5% and 10% A. danielli was recorded. There was also considerable reduction in the values of both viable and fungal count of tomato samples treated with A. danielli over the control samples. The findings revealed that oven dried tomato treated with A. danielli was the best for preserving quality characteristics of dried tomato.