Mycoflora, mycotoxin, proximate and mineral composition of selected sachet tomato paste

Abstract

Tomato (Solanum lycopersicum) is highly popular fruit crop grown and consumed by people across the globe. The worldwide production of tomato is very high. Tomato is a wonder fruit fortified with health promoting phyto-chemicals that are beneficial in preventing important chronic degeneration disorder. Tomato are good source of vitamins and minerals also. Tomato can make people healthier and decrease the risk of condition such as cancer osteoporosis and cardiovascular diseases. Unfortunately, these important staple vegetables (tomato) are highly perishable and deteriorate few days after harvest, losing almost all their required qualities and in some cases, resulting into total wastage of the harvest tomatoes. Hence the need to preserve it in forms of concenterates such as tomato paste. This work therefore aims at assessing the probable mycoflora, mycotoxin, proximate and mineral composition of sachet tomato paste. In this study, twenty samples (20) of different brands of sachet tomato paste were purchased within Ibadan. Isolation, identification of fungi, proximate and mineral composition of the paste were done using standard methods while aflatoxin content of the samples was done using enzyme linked immunosorbent assay (ELIZA). The result revealed the occurrence of fungi in the genus Aspergillus, Fuasrium, Penicillium and Neurospora. The moisture content ranged from 68-755, ash 1.1-3.60, crude fiber 0.47-2.45, crude protein 1.98-4.52, fat 0.04-0.80 and carbohydrate ranged from 16.9-20.87. sodium ranged from 78-107 mg/100, potassium ranged from 123-169, calcium ranged from 35-38 mg/100, magnesium ranged from 0.57-1.21 and iron ranged from 3.88-6.9. Aflatoxin content ranged from 3 -29 ppb. Hence, a strong check and monitoring needs to be put in place by food regulatory agency such as to reduce or totally eliminate the aflatoxins contamination.