African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 899

Full Length Research Paper

Evaluation of the microbiological and physico-chemical characteristics of local tomato ‘Solanum lycopersicum’ puree produced on a small scale in Togo

Mawuena Gott’liebe Goka
  • Mawuena Gott’liebe Goka
  • LAMICODA, Ecole Supérieure des Techniques Biologiques et Alimentaires (ESTBA), 1515, Lomé, Togo.
  • Google Scholar
Marie Dufrechou
  • Marie Dufrechou
  • USC 1422 GRAPPE, INRA, Ecole Supérieure d’Agricultures, SFR 4207 QUASAV, 55 rue Rabelais, BP 30748, 49007 Angers Cedex 01, France.
  • Google Scholar
Pierre Picouet
  • Pierre Picouet
  • USC 1422 GRAPPE, INRA, Ecole Supérieure d’Agricultures, SFR 4207 QUASAV, 55 rue Rabelais, BP 30748, 49007 Angers Cedex 01, France.
  • Google Scholar
Yaovi Ameyapoh
  • Yaovi Ameyapoh
  • LAMICODA, Ecole Supérieure des Techniques Biologiques et Alimentaires (ESTBA), 1515, Lomé, Togo.
  • Google Scholar


  •  Received: 05 September 2019
  •  Accepted: 22 July 2021
  •  Published: 31 August 2021

Abstract

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.