Effect of Drying on the Blends of Tomato-Pepper-Turmeric Powder

Abstract

Tomatoes and pepper are inevitable ingredients in food preparation and the need to minimize their losses cannot be over-emphasized. Matured red tomato, pepper and turmeric sourced locally were cleaned, sliced (10-15 mm) and dried using vacuum oven (60 oC for 14 h). Fresh blends of tomato, pepper and turmeric (RBA and RBB) and dried blends of tomato, pepper and turmeric (DBA and DBB) samples were analyzed for proximate, selected minerals, vitamin, phytochemical and sensory properties. Moisture, ash, protein, fat, fiber and carbohydrate content in DBA was 18.26 %, 11.95 %, 14.31 %, 3.77 %, 3.08 % and 48.89 %; and 16.80 %, 14.78 %, 13.04 %, 4.28 %, 3.21 % and 51.41 % in DBB. Calcium and iron content in DBA was 102.63 mg/100g and 78.90 mg/100g; while in DBB, 114.25 mg/100g and 81.35 mg/100g respectively. However, dried samples had no significant difference in magnesium, potassium, sodium and zinc content (p ˃ 0.05). Ascorbic acid and β-carotene in DBA and DBB was 73.90 mg/100g and 66.48 mg/100g; and 71.28 mg/100g and 59.27 mg/100g respectively. Carotenoids, phenol and flavonoids in DBA and DBB were 510.38 mg/100g, 425.60 mg/100g and 1040.88 mg/100g; and 512.86 mg/100g, 429.10 mg/100g and 1035.26 mg/100g respectively. Inclusion of turmeric improves phytochemical properties of the blends and enhances consumer acceptability. How to Cite: Musa Omotayo Jimoh, Emmanuel Adediran Alamu, Oluwafemi Seun Adeoye, 2023. "Effect of Drying on the Blends of Tomato-Pepper-Turmeric Powder." Journal of Agriculture and Crops, vol. 9, pp. 413-420.