Production and Quality Evaluation of a Nutrient-Rich Tomato Paste Substitute from Blend of Cucumber, Carrot, Bell Pepper, Hot Pepper and Onions

Tomato paste is widely used in culinary applications due to its flavour and versatility, but it is often associated with high sodium content, which poses health risks such as hypertension. Additionally, the availability of fresh tomatoes is seasonal, leading to price instability and scarcity. The study was aimed at producing a nutrient-rich alternative to traditional tomato paste using a blend of cucumber, carrot, bell pepper, hot pepper, and onions, focusing on its nutritional content, consumer acceptance, and sensory quality. The methodology involved formulating four paste samples with varying vegetable proportions and analyzing their proximate composition, vitamin content (A and C), and sensory attributes. Proximate composition analysis revealed significant differences (P < 0.05) in moisture, fat, protein, fiber, and energy content, with Sample D (70% carrot) having the highest moisture (9.18%), fat (1.95%), protein (9.60%), fiber (4.11%), and energy (329.59 kcal). Vitamin A content ranged from 156.81 ± 0.01 µg/100g in Sample A to 185.38 ± 0.06 µg/100g in Sample D, while vitamin C content varied from 25.82 ± 0.03 mg/100g in Sample A to 51.47 ± 0.04 mg/100g in Sample D. Sensory evaluation showed that Sample A had the highest overall acceptability (8.85 ± 0.37), while Sample D received the lowest overall acceptability (7.45 ± 0.51), despite its enhanced nutrient profile. Vegetable-based alternatives can replace traditional tomato paste while providing enhanced nutritional benefits, especially in vitamins A and C. The study recommended the adoption of vegetable-based tomato paste alternatives due to their health benefits and sustainability, with a focus on improving consumer acceptance for broader market integration.