Dutse Journal of Agriculture and Food Security (DUJAFS)

( Vol. 7 No. 1, June. 2020

Ahmad, A., Gungula, D.T., Tame V.T., Kapsiya J. and Kirawa, D. M. A. 944-100

EFFECTS OF DIFFERENT DRYING METHODS ON PHYSICOCHEMICAL AND SENSORY

QUALITY OF TOMATO POWDER
*1
Ahmad, A., 2Gungula, D. T., 2Tame V. T., 1Kapsiya J. and 3Kirawa, D. M. A.
1
Department of Horticultural Technology, Federal College of Horticulture, Dadin Kowa, Gombe State,
Nigeria.
2
Department of Crop Production and Horticulture, Modibbo Adama University of Technology, Yola,
Adamawa State, Nigeria.
3
No. 169, Hawul Close, Pompomari Estate, Maiduguri, Borno State, Nigeria.
*Corresponding
Corresponding author: abubakarahmad598@gmail.com; +2348061559188

Abstract
The main purpose of this research was to determine the effect of different drying methods on
physicochemical characteristics and sensory qualities of tomato powder in Yola, Adamawa State. The fruits
were harvested at fully matured and ripe. The harvested fruits
fruits were subjected to blanching prior to three
different drying methods. The three drying methods were shade drying, sun drying and oven drying which
represented the treatments. The experiment was arranged in a Completely Randomised Design (CRD) and
replicated
icated three times. Fresh and dried samples of tomato were analysed for their
physicochemical/functional properties, fresh had higher moisture content with 95.64 % followed by shade
dried with 5.90% while sun and oven dried had the least equal mean value of of 5.67%. The energy value was
higher in the sun dried sample with 317.9 k/cal though not significant difference (P>0.05)
(P 0.05) from the other
dried samples, all the dried samples were statistically difference at (P≤0.05)
(P≤0.05) from fresh sample with 11.0
k/cal and all these were as a result of high moisture content of the fresh sample. After drying, the
carbohydrate content of fruit increases and low carbohydrate of fresh fruits showed that they supply little
or no energy. Oven drying was found to be faster and efficient
efficient in moisture removal than sun and shade
drying methods. Therefore, pretreatment (blanching) prior to drying should be adopted for better quality
products.
Keywords: Tomato; Drying; Physicochemical Properties; Sensory Quality

Introduction amount of oxidative stress a person is

Lycopersicon lycopersicum L.) meaning
Tomato (Lycopersicon
“worlf-peach”,
peach”, is a herbaceous, usually
sprawling plant of the solanaceae or night shade
family that is typically cultivated for the purpose
of harvesting it fruits for human consumption
(Agrios, 2005). Tomato is one of o the most
important commercial and dietary vegetable
crops that is cultivated all over the world for its
fleshy fruits. Tomato being a climacteric fruit,
rapid rise in rate of respiration leads to fruit
deterioration during handling. After harvesting
further
her transpiration loses make the fruit shrive
and eventually becoming unmarketable
(Adaskaveg, 2002). Tomatoes are eaten fresh in
salads or processed and can be stewed, fried,
baked and used to produce soup, or used as juice
(Varela et al., 2003).
In addition to this versatility, tomatoes are also
an important source of vitamins and minerals.
According to Keith (1999), antioxidants can
prevent, stop, or reduce oxidative damage.
Antioxidants are naturally occurring chemicals in
many foods, especially fruits and vegetables.
Foods rich in antioxidants help protect us from
disease attack and they slow the aging process
(Sun et al., 2009). The balance between free
radicals and antioxidants will determine the
undergoing.
oing. Decreasing free radical production,
increasing dietary antioxidant intake or both can
reduce oxidative stress (Keith, 1999). Lycopene
is the pigment responsible for the characteristic
deep red colour of ripe tomatoes and their
products (Ibitoye et al., 2009). According to
Lindshield et al., (2006) lycopene has earned a
plethora of interest for its use as a preventative
measure and possible treatment for
cardiovascular disease, skin health, eye health,
and prostate cancer. These positive effects on
humanan health are attributed in large part to the
antioxidant compounds found in high quantities
in fruits and vegetables (Ames, 1993). Tomato
may be preserved into paste and powders which
is used for cooking and in production of fruit
drinks, puree and ketchupp (Ayandiji and Adeniyi,
2011).
Tomato has a very short shelf life because of it
climacteric in nature, high moisture content and
high respiration rate which predisposes the
produce to loss of wholesomeness, also very high
percentage of tomato suffers a llot of bruises and
cracks because of it thin epidermis during
harvesting which affect it quality and subsequent
market value. Drying is a mass transfer process
that consists of water moisture evaporation from
foodstuffs (Ayandiji and Adeniyi, 2011) 2011).

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Dutse Journal of Agriculture and Food Security (DUJAFS)
( ) Vol. 7 No. 1, June. 2020
Ahmad, A., Gungula, D.T., Tame V.T., Kapsiya J. and Kirawa, D. M. A.
Moisturee content is defined as the quantity of
moisture contained in the product and water
activity describes the amount of water available
for hydration of foods and is defined as the
vapour pressure of water in the food divided by
that of pure water at the same temperature. The
initial moisture content of the product influences
in the drying rate (Alamu et al.,al 2010). During
drying, the moisture contained in the product is
vaporized under the effect of heat and transferred
to the ambient air (Alamu et al.,
al 2010).Drying is
an excellent way to preserve food and solar
dryers are appropriate food preservation
technology for sustainable development. Drying
was probably the first ever food preserving
method used by man, even before cooking
(Alamu et al.,., 2010). It involves the removal of
moisture from agricultural produce so as to
provide a product that can be safely stored for
longer period of time. In view of these, this study
was carried out in Yola with the objective to
determine the effects of drying ng methods on the
physicochemical characteristics and sensory
qualities of powder tomato.
Materials and Methods
The study was carried out in the Crop Production
and Horticulture Department and Food Science
and Technology Department, Modibbo Adama
University
ty of Technology (MAUTECH), Yola
Adamawa State.
Sample Collection
Tomato fruits at a fully matured ripe stage were
harvested from the cultivated farm at Dumne,
Song Local Government Area of Adamawa
State. Fruits of almost uniform colours,
undamaged, free from disease and bruises were
selected for the experimental purpose.
Experimental Design and Drying Procedures
The treatments were arranged in a Randomized
Completely Randomised Design (CRD) with
drying methods (oven drying, sun drying and
shade drying) placed in the main plot while the
packaging materials (glass jar, plastic container
and polythene) were placed in the sub-plot
sub and
replicated three times. The selected tomato fruits
frui
were dipped in boiling water for 5 minutes and
into cold water (blanching) to deactivate
microbial activity on the surface of the fruits and
retain its colour after drying. The fruits were
sliced into almost uniform sizes so as to maintain
uniform dryingg until constant weight was
achieved. After drying, the dried products were
ground into powder.
95
94-100
Physical Analysis
The bulk density was determined by using ten
grams (10 g) of sample weighed in 25 cm3
graduated measuring cylinder and was firmly
tapped 30 times on a bench top to settle the
sample volume. The water absorption capacity
was determined as described by Onwuka (2005).
Two grams (2 g) of dried sample was mixed
thoroughly with 20 ml of distilled water in a
kenwood blender for 30 seconds. The mixtures
were allowed to settle for 30 minutes at room
temperature and then centrifuged. The volume of
free water was decanted and discarded. The
weight of water absorbed by 2 g of samples was
calculated and expressed as water absorption
capacity. It was expressed as grams of water
absorbed per 100 g of sample.
Proximate Analysis
The proximate analysis was determined
according to the standard methods of Association
of Official Analytical Chemist AOAC (2007).
The moisture content was determined as
described by (AOAC). The samples were dried at
1050C for 3 hours using the preset oven. The
(AOAC) method was employed for ash content.
The crucible containing the pre
pre-weighed samples
were placed in a heated furnace aat 6000C for 6
hours after they were cooled at ambient
temperature in desiccators and weighed. The
protein content (% nitrogen x 6.25) and fat
content were (1g was extracted for ether extract
determination using diethyl ether (640C solvent)
as described by (AOAC). The carbohydrate was
determined by subtracting from 100 the sum of
the percentage moisture, ash, protein, fat and
fibre from 100. Energy value was calculated
using Atwater factor method (9 x % lipid) + (4 x
% protein) + (4 x % carbohydrate) as desc
described
by Osborne and Voogt (1978).
Sensory Evaluation
Soups were prepared from different samples of
dried and fresh tomato. The colour, consistency,
taste, aroma and overall acceptability of each
product were evaluated by ten (10) member
panel that is familiar
miliar with the product. Each
attribute was evaluated separately using 9.0
hedonic scale as described by (Iwe, 2002).
Data Analysis
The data obtained from the study were subjected
to statistical analysis of variance (ANOVA).
Means that were significantly different at (P≤
0.05) were separated using Least Significant
Difference (LSD).
Dutse Journal of Agriculture and Food Security (DUJAFS)
( Vol. 7 No. 1, June. 2020

Ahmad, A., Gungula, D.T., Tame V.T., Kapsiya J. and Kirawa, D. M. A. 944-100

Results and Discussion

Table 1 shows the result of the effects of drying
methods on chemical composition of dried and
fresh samples of tomato. The result showed that
there was a highly significant difference (P≤0.05)
(P
between the fresh sample and dried samples after
drying in terms of moisture content. Fresh
sample recorded the highest moisture content of
95.64% while shade dried had 5.90%. Shade
dried sample was howeverr not statistically
difference at (P≤0.05)
≤0.05) from sun and oven dried
samples. The highly significant difference
between the fresh and dried samples after drying
could be as a result of higher moisture content in
the fresh samples since tomato is known to
contain 95% water. These findings revealed that
moisture content decreased with increase in
temperature as reported by Bala et al. (2009);
Eze and Agbo, (2011). The non non-significant
difference among the drying methods as reported
in this study is however contrary
ntrary to the works of
Mahunu et al. (2012) who showed that higher
decrease in the oven dried Keitt mango chips
could be attributed to the faster pronounced
drying as investigated. Also, according to Oduro
et al. (2009) since oven dried fruits had lower
moisture
isture content, it was expected to have longer
shelf life than the solar dried products.

Table 1: Effect drying methods on chemical characteristics of Tomato powder

Treatments Moisture Ash Fibre Lipid Protein CHO Calorific Vit.C
(%) (%) (%) (%) (%) (%) (kj/cal) (mg/100g)
Shade 5.90 3.68 14.83 2.90 3.12 69.56 316.9 14.26
Sun 5.67 3.42 15.05 2.88 3.12 69.87 317.9 10.81
Oven 5.67 2.45 15.11 2.88 3.12 69.77 317.4 15.64
Fresh 95.64 0.81 1.05 0.19 1.01 1.30 11.0 6.73
Tomato
P<F <.001 <.001 <.001 <.001 <.001 <.001 <.001 <.001
LSD 1.271 0.038 0.682 0.148 0.109 1.665 7.210 0.130

Ash content indicated highly significant
difference (P≤0.05)
≤0.05) between the dried samples
and fresh sample after drying. Shade dried
samples had the highest Ash content of 3.68%
while sun dried sample recorded the lowest value
of 0.81%. The study has shown that at the different
drying method affect the ash content at
processing. This is in line to the report of
McClement, (2003) who reported lower ash
content of the sun-dried
dried products could be as a
result of dripping of moisture containing
dissolved salts from thee pulp since minerals
essentially constitute ash.
Similarly, fibre content showed highly
significant difference (P≤0.05)
≤0.05) between the dried
samples and fresh sample after drying. The result
showed that oven dried treatment recorded the
highest fibre content of (15.11%) but was not
statistically difference at (P>0.05) from sun and
shade dried samples, while the least of value
(1.05%) was obtained from the fresh sample. The
result of the study has shown that the methods of
drying did affect the fibre content both b at
processing and storage. The faster rate of drying
in the oven compared to the solar dried could
result in reduced fibre breakdown reflecting in
the higher fibre content of the oven dried pulp.
The increase in the fibre content was in
agreement with the findings of Fagbohun et al.,
(2010) who reported a decrease in the percentage
fibre content of sun-dried
dried plantain chips.
Lipid content showed highly significant
difference (P≤0.05),
≤0.05), all the dried samples were
found to be significantly difference from the
fresh sample after drying. Shade dried sample
recorded the highest lipid content of 2.90% while
the least value (0.19%) wass obtained from fresh
sample. In terms of protein content, the result
also indicated highly significant difference
(P≤0.05)
≤0.05) between the dried samples and fresh
sample after drying. Shade dried sample was
found to record the highest mean value of 3.12%
of protein
rotein content while the least value of 1.01%
was obtained from fresh sample. This finding
shows that the different method of drying had
effect on protein content at processing. The
significantly higher protein content obtained in
shade-drying method could be attributed to
minimal effect of temperature exerted on the
samples during storage. Furthermore, some
researchers reported that the significant
differences on crude protein content between
fresh and dried samples and among the dried
samples might be due to the denaturation of
protein cells caused by high temperatures from
the oven during drying process leading to loss of
protein thereby weakening the three
three-dimensional
conformation of the protein cells (Danso (Danso-
Boating, 2013). Similar observations were
reported by Hassan et al.. (2007); Ukegbu and
Okereke (2013) on effect of drying method on
protein content of vegetables. Elegbede (1998)
observed higher protein content in sun dried

96
Dutse Journal of Agriculture and Food Security (DUJAFS)
( ) Vol. 7 No. 1, June. 2020
Ahmad, A., Gungula, D.T., Tame V.T., Kapsiya J. and Kirawa, D. M. A.
vegetables than in solar dried samples may occur
as a result of higher denaturation
denatur action of
protein cell due to high temperature of oven
drying and solar drying (700 ± 850C and 65 ± 5oC
respectively) than sun drying. This phenomenon
was also supported by Idah et al. al (2010) who
found a higher amount of protein content in
vegetables after drying in open sun as compared
to solar dried samples.
Carbohydrates content indicated highly
significant difference (P≤0.05)
≤0.05) between the dried
samples and fresh sample after drying and sun- sun
dried sample had the highest carbohydrate
content of 69.87% followed by oven dried
sample with (69.77%) while the least value v mg/100g), while this was not significantly
(1.30%) was obtained from fresh sample. The
increase in carbohydrate content might be due to
low level of moisture with increased temperature.
This result agrees with the findings of Oluwalana
and Oluwamukomi (2011) who observed that as
the temperaturee of plantain flour blanched under
three temperature regimes increased, their
carbohydrate content also increased. This study
is also in agreement with the results obtained by
Ukegbu and Okereke (2013) who according to
them reported that “various vegetables
vegetable like
African spinach, fluted pumpkin and okra in their
fresh state have been noted to be poor sources of
carbohydrates. However, after drying, the
carbohydrate content of vegetables increased due
to removal of moisture content (Kolawole et al.,
2011).
Calorific
alorific value indicated highly significant
difference (P≤0.05)
≤0.05) between dried samples and
fresh sample after drying, sun dried recorded the
highest of (317.9kj/cal) but was not statistically
difference from oven and shade dried samples
while the least of 11.0
1.0 kj/cal was obtained from
fresh sample. Vitamin C content showed highly
significant difference (P≤0.05)
≤0.05) between the dried
and fresh samples after drying. The oven dried
sample recorded the highest vitamin C content
(15.64 mg/100g) followed by shade dried
drie (14.26
mg/100g) while the least was obtained from the
fresh sample (6.73 mg/100g) after drying. The
slow drying process might be the probable reason
for the higher content obtained in the oven-dried
oven
samples. This result is however in disagreement
with what at was reported by Damodaran et al.
(2008) and Fellows (2000) who found out that
higher temperatures of drying gave lower
vitamin C content and that the samples from the
oven dryer had lower vitamin C content than the
samples from the solar and sun dryer in i both
storage periods. According to them these
differences might be due sensitivity of vitamin C
to heat and oxidation. Vitamin C content
decreases during cutting and drying. Hossain et
al. (2010) also reported that water loss may also
97
94-100
induce vitamin C losses.
sses. This result is also in
contrast with the report of earlier researchers that
the higher temperature at which the samples were
prepared is probably responsible for the loss of
ascorbic acid having been reported to be
(Garangyo et al.,
corresponding to temperature (Garan
1992).
Table 2 shows the result of the effects of drying
methods on physical and sensory attributes of
dried and fresh sample of tomato. Water
absorption capacity indicated highly significant
differences (P≤0.05)
≤0.05) among the drying methods
after drying. The oven dried tomato had the
highest water absorption capacity of (3.30
difference from the value (3.10 mg/100g), when
tomato was shade dried, it was significantly
higher compared to the water absorption capacity
(2.67 mg/100g) when sun dried. The increased
water absorption capacity at higher temperature
is an indication that the tomato powder at this
temperature is capable of absorbing water than
the other samples within a short time (Itiola and
Odeku, 2005).
005). This may be attributed to amylose
leaching (Etudaiye et al.,., 2009) while the low
water absorption capacity values may be
attributed to the formation of covalent bonds
between hydroxyl groups (Jiang et al., 2015).
The high-water
water absorption capacity va values also
have direct correlation with the gelatinization
temperature (Falade and Okafor, 2013). The
ability of oven to dry the sample efficiently
ensures the higher rate of water absorption
capacity and this study is therefore, in
conformity with the findfindings of Damirel and
Turhan (2003) on dwarf cavendish and banana
slices.
Bulk density showed that the effect of the drying
method on bulk density was not significantly
different (P>0.05) after drying. The results
obtained is a confirmation of the earlier re
report by
Torgul and Pehlivan (2004) that bulk density of
flour from fruits increased as a result of heat
treatment of the flour prior to drying.
Effect of Drying Methods on Sensory
Evaluation of Tomato Powder Soup
Colour indicated highly significant difference
(P≤0.05)
≤0.05) between the fresh sample and dried
samples after drying, fresh sample recorded the
highest of 8.67 followed by oven dried with 7.33
but oven dried was not statistically difference
(P>0.05) from shade and susun-dried samples. The
response of panelists on appearance (colour)
indicated that the oven dried tomato products
was highly preferred because the samples looked
brighter and retained much of the natural colour
than the sun and shade dried samples. The
difference
rence in the appearance (colour) of the dried
Dutse Journal of Agriculture and Food Security (DUJAFS)
( Vol. 7 No. 1, June. 2020

Ahmad, A., Gungula, D.T., Tame V.T., Kapsiya J. and Kirawa, D. M. A. 944-100

tomato powder of the three drying method were methods.

basically due to difference in the processing

Table 2: Effect drying methods on physical characteristics and sensory quality of Tomat
Tomato powder
Treatments H20 Bulk Colour Taste Aroma Consistency Overall
Absorption Density Acceptability
(mg/100g) (mg/100g)
Shade 3.10 0.61 7.00 6.67 6.67 7.00 7.00
Sun 2.67 0.61 7.00 6.33 6.67 7.33 7.00
Oven 3.30 0.61 7.33 7.00 7.00 7.33 7.00
Fresh 8.67 8.33 8.00 8.00 8.00
Tomato
P<F 0.003 0.790 0.004 0.009 0.140 0.050 0.247
LSD 0.220 0.030 0.745 0.942 0.745 0.666 1.290

The slow drying process of the sun and shade
drying methods might have caused the
objectionable colour of the tomato powder. This
result is however not in concordance with the
work of other researchers who stated that sun
dried method can produce excellent colour of
mango chips in maintaining its yellow colour
(Bertina, 2015).
Taste indicated highly significant
ficant difference
(P≤0.01)
≤0.01) between the fresh sample and the dried
samples after drying, fresh sample had the
highest of 8.33 followed by oven dried with 7.00
while the least of 6.33 was obtained from sun
dried sample. Generally, there was variation in
tastee among the treatment samples. Oven dried
tomato powder soup was the most accepted
scoring. This result is however contrary to the
findings of Kammerow, (1960). The low
temperature during sun drying process may have
enhanced the taste of the soup. Also, taste
ta may
be attributed to fat content in the mango chips.
Research conducted by (Kammerow, 1960) and
(Aiyesanmi and Oguntokum1996) showed that
fat contribute to energy and palatability of foods.
In terms of aroma, the result shows no significant
difference (P>0.05) between the dried samples
and fresh sample after drying and amongst the
dried samples. Consistency indicated significant
difference (P≤0.05)
≤0.05) between the dried samples
and fresh sample after drying. The highest
consistency of 8.00 was obtained from fro fresh
sample but was not statistically difference
(P≤0.05) from both oven and sun-drieddried samples
while the least of 7.00 was obtained from shade
dried sample. The consistency of the fresh
samples over dried samples may possibly be as a
result of little or no damage that was induced in
fresh tomato resulting in an integrated but very
thin cell wall. This thin cell wall had a poor
ability to resist external forces, leading to
reduced hardness compared with dried samples
(Jiang et al., 2015). Also, drying method
met had no
effect on texture, which in this case consists of
elasticity, consistency, stickiness and hardness.
Otegbayo et al.. (2001) reported that boiled yam
from Pona; a cultivar of D. rotundata was rated
superior to other cultivars in cooking quality
attributes due to its sweet taste, softness and
mealy texture after cooking. There was no
significant difference (P>0.05) between the fresh
sample and dried samples on overall
acceptability before and after storage.
Conclusion
In this study, the various drying methods used
were capable of preserving the nutrients in the
dried samples of tomato without total loss of any
nutrient. Shade dried and oven dried samples
were found to retain most of the nutritional
attributes of tomato powder after storage, On the
other hand, oven and sun drying were faster than
the shade drying method. Oven drying was more
cost effective and gave the lowest moisture
content in this study, proving lower moisture
content and higher nutritive value, thus cconfers a
greater increase in shelf-life
life on the dried samples
and other sensory qualities.
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