Quality Assessment of Tomato Puree Enriched With Chicken, Beef and Fish Broth

ABSTRACT
Enriched tomato puree was produced from tomato puree, chicken broth, meat broth, fish broth, vinegar and salt formulations which passed through into quality parameters. Four (4) samples were formulated and coded sample A (100% tomato puree (control)), Sample B (80% tomato puree + 20% chicken broth), Sample C (70% tomato puree + 30% meat broth) and Sample D (60% tomato puree + 40% fish broth) respectively. The ascorbic acid content ranged from 15.90±1.00 - 20.20±1.00 (D –A), Total solid ranged from 7.70±1.00 - 9.53±0.57, Total titratable acidity ranged from 3.36±0.15 - 4.50±0.10, PH ranged from 4.23±0.57 - 4.46±0.57, Total soluble solid ranged from 5.50±1.00 - 6.50±1.00 respectively. The moisture content ranged from 78.10±1.00 - 85.10±1.00 (D – A), protein content ranged from 2.06±0.57 - 6.50±1.00, fat content ranged from 2.66±0.57 - 6.66±0.57, ash content ranged from 1.20±1.00 - 7.33±1.00, crude fiber content ranged from 1.50±1.00 - 1.70±1.00, carbohydrates content ranged from 8.50±2.00 - 10.40±1.00 respectively. The microbiological properties indicate the microbial loads total plate count Sample A (3.1 x 102), Sample B (3.5 x 102), Sample C (4.0 x 102) and Sample D (4.5 x 102) respectively. Sensory evaluation was conducted on the samples and sample B was most acceptable in all parameters because of their qualities comparatively have the best taste and the best nutrient profile obtained from the proximate analysis. The study demonstrates the feasibility of producing enriched tomato puree with chicken, beef and fish broth, offering both nutritional benefits and sensory appeal. It is recommended that further studies need to be carried out on the mineral and vitamin of enriched tomato puree with chicken, beef and fish broth.
Keywords: Tomato, tomato paste, tomato puree, vegetables, chicken, beef, fish, vinegar, salt, antioxidant, Preservation, Shelf life, Storage, physico-chemical analysis, proximate composition, microbial analysis, sensory evaluation, nutritional content, product quality.