Quality Evaluation of an Instant Enrich Spice Tomato Paste

Student: Maryam Abubakar (Project, 2025)
Department of Food Science and Technology
Kaduna Polytechnic, Kaduna

Abstract

Instant enriched spice tomato paste was produced from mixed tomato paste, garlic, ginger, meat
and chicken broth formulations which passed through into quality parameters. Six (6) samples
were formulated and coded sample A (100% mixed tomato paste (control)), Sample B (100%
mixed tomato paste + 30% garlic + 10% ginger + 60% meat broth), Sample C (100% mixed
tomato paste + 25% garlic + 10% ginger + 65% chicken broth), Sample D (100% mixed tomato
paste + 25% garlic + 10% ginger + 65% meat broth), Sample E (100% mixed tomato paste +
20% garlic + 10% ginger + 70% chicken broth) and Sample F (100% mixed tomato paste + 20%
garlic + 10% ginger + 70% meat broth) respectively. The ascorbic acid content ranged from
13.65±0.21-20.57±0.00 (A - F), Total solid, total titratable acidity, PH, and total soluble solid
ranged from 22.45±0.71 - 22.75±0.35, 0.95±0.00-2.02±0.01, 3.50±0.00-4.80±0.00 and
14.40±0.14 -18.05±0.07 respectively. The moisture content ranged from 74.75b±3.18 -
78.25c±0.353 (B-E) this implies that the sample B - E has a short life. The protein, crude fat, crude
fibre, ash and carbohydrates content of the product ranged from 2.59-4.78%, 1.00-1.40%, 1.60-
2.20%, 1.86-2.25% and 10.36- 15.57% respectively. The microbiological properties indicate the
microbial loads total plate count Sample A (

Keywords
quality evaluation instant enrich spice tomato paste
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