PROXIMATE COMPOSITION AND SOME PHYSICOCHEMICAL PARAMETERS OF SELECTED SACHET TOMATO PASTE

Tomato (Solanum lycopersicum) paste is an important dietary ingredient in Nigeria, valued for its flavour, antioxidant potential, and micronutrient content. Increasing reliance on sachet-packaged tomato paste, driven by the high cost of fresh tomatoes, raises concerns about quality consistency and possible adulteration. This study evaluated the proximate composition and selected physicochemical parameters of fifteen brands of sachet tomato paste sold in Nigeria. Proximate analysis determined moisture, protein, fat, ash, fibre, and carbohydrate contents, while physicochemical assessment measured lycopene, vitamin C, total solids, total acidity, total sugar, and total starch using standard AOAC (2019) methods. Results showed protein content averaging 2.69%, fat 0.08%, ash 2.64%, fibre 1.74%, carbohydrate 21.27%, and varying moisture levels. Lycopene ranged from 1.37– 10.07 mg/100 g, vitamin C from 3.40–36.28 mg/100 g, total acidity from 0.91–3.41%, and starch from 0.23–0.61%. Cluster analysis classified the brands into four nutritional quality groups, from premium antioxidant-rich products to lower-quality, diluted brands. Compared internationally, Nigerian sachet tomato pastes were competitive in vitamin C and lycopene but exhibited higher starch and variable solids content, reflecting inconsistent processing practices. Strengthened regulatory standards, optimized thermal processing, and transparent labeling are recommended to ensure product authenticity, consumer safety, and compliance with Codex Alimentarius benchmarks.