Tomatoes are produced, processed and widely consumed by the Togolese population. However, the local production is not developed enough to be able to provide locally processed tomatoes. In order to promote local development, stimulate local processing and reduce post-harvest losses, the processing into puree was undertaken with three locally grown varieties of tomatoes in Togo (Aklikonvi, Tohounvi, and Pomvi). A method developed at the LAMICODA laboratory was used and the process was adapted to be mastered by any local producers. Microbiological and physico-chemical analysis of crushed tomatoes and tomato purees of the three different varieties were performed in order to validate product stability and to determine final product physico-chemical and nutritional qualities. Results showed that the hygienic quality of these tested products was validated according to the criteria considered by the European Union. Also, the results indicated that purees produced contained lycopene (3.94 mg to 7.36 mg/100 g), vitamin E (0.38 mg to 1.14 mg/100 g), β-carotene (0.27 mg to 0.56 mg/100 g), and sugars (such as fructose: 0.75 mg to 1.56 mg/100 g; glucose: 0.78 mg to 1.52 mg/100 g) whatever the variety. The total sugar content is significantly different (p<0.05) for crushed tomatoes and purees. A deterioration of the color and an increase of the acidity were observed in the obtained tomato purees. These preliminary results obtained on these processed products are helpful for further processing and promotion of these different varieties of locally grown tomatoes in Togo.
Key words: Local tomato, crushed tomato, tomato puree, hygienic quality, physicochemical quality, Togo.
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