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

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Ahmad, A., Gungula, D.T., Tame V.T., Kapsiya J. and Kirawa, D. M. A. 94-100

Moisturee content is defined as the quantity of Physical Analysis

moisture contained in the product and water The bulk density was determined by using ten
activity describes the amount of water available grams (10 g) of sample weighed in 25 cm3
for hydration of foods and is defined as the graduated measuring cylinder and was firmly
vapour pressure of water in the food divided by tapped 30 times on a bench top to settle the
that of pure water at the same temperature. The sample volume. The water absorption capacity
initial moisture content of the product influences was determined as described by Onwuka (2005).
in the drying rate (Alamu et al.,al 2010). During Two grams (2 g) of dried sample was mixed
drying, the moisture contained in the product is thoroughly with 20 ml of distilled water in a
vaporized under the effect of heat and transferred kenwood blender for 30 seconds. The mixtures
to the ambient air (Alamu et al.,
al 2010).Drying is were allowed to settle for 30 minutes at room
an excellent way to preserve food and solar temperature and then centrifuged. The volume of
dryers are appropriate food preservation free water was decanted and discarded. The
technology for sustainable development. Drying weight of water absorbed by 2 g of samples was
was probably the first ever food preserving calculated and expressed as water absorption
method used by man, even before cooking capacity. It was expressed as grams of water
(Alamu et al.,., 2010). It involves the removal of absorbed per 100 g of sample.
moisture from agricultural produce so as to
provide a product that can be safely stored for Proximate Analysis
longer period of time. In view of these, this study The proximate analysis was determined
was carried out in Yola with the objective to according to the standard methods of Association
determine the effects of drying ng methods on the of Official Analytical Chemist AOAC (2007).
physicochemical characteristics and sensory The moisture content was determined as
qualities of powder tomato. described by (AOAC). The samples were dried at
1050C for 3 hours using the preset oven. The
Materials and Methods (AOAC) method was employed for ash content.
The study was carried out in the Crop Production The crucible containing the pre
pre-weighed samples
and Horticulture Department and Food Science were placed in a heated furnace aat 6000C for 6
and Technology Department, Modibbo Adama hours after they were cooled at ambient
University
ty of Technology (MAUTECH), Yola temperature in desiccators and weighed. The
Adamawa State. protein content (% nitrogen x 6.25) and fat
content were (1g was extracted for ether extract
Sample Collection determination using diethyl ether (640C solvent)
Tomato fruits at a fully matured ripe stage were as described by (AOAC). The carbohydrate was
harvested from the cultivated farm at Dumne, determined by subtracting from 100 the sum of
Song Local Government Area of Adamawa the percentage moisture, ash, protein, fat and
State. Fruits of almost uniform colours, fibre from 100. Energy value was calculated
undamaged, free from disease and bruises were using Atwater factor method (9 x % lipid) + (4 x
selected for the experimental purpose. % protein) + (4 x % carbohydrate) as desc
described
by Osborne and Voogt (1978).
Experimental Design and Drying Procedures
The treatments were arranged in a Randomized Sensory Evaluation
Completely Randomised Design (CRD) with Soups were prepared from different samples of
drying methods (oven drying, sun drying and dried and fresh tomato. The colour, consistency,
shade drying) placed in the main plot while the taste, aroma and overall acceptability of each
packaging materials (glass jar, plastic container product were evaluated by ten (10) member
and polythene) were placed in the sub-plot
sub and panel that is familiar
miliar with the product. Each
replicated three times. The selected tomato fruits
frui attribute was evaluated separately using 9.0
were dipped in boiling water for 5 minutes and hedonic scale as described by (Iwe, 2002).
into cold water (blanching) to deactivate
microbial activity on the surface of the fruits and Data Analysis
retain its colour after drying. The fruits were The data obtained from the study were subjected
sliced into almost uniform sizes so as to maintain to statistical analysis of variance (ANOVA).
uniform dryingg until constant weight was Means that were significantly different at (P≤
achieved. After drying, the dried products were 0.05) were separated using Least Significant
ground into powder. Difference (LSD).

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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. 944-100

Results and Discussion

Table 1 shows the result of the effects of drying the fresh samples since tomato is known to
methods on chemical composition of dried and contain 95% water. These findings revealed that
fresh samples of tomato. The result showed that moisture content decreased with increase in
there was a highly significant difference (P≤0.05)
(P temperature as reported by Bala et al. (2009);
between the fresh sample and dried samples after Eze and Agbo, (2011). The non non-significant
drying in terms of moisture content. Fresh difference among the drying methods as reported
sample recorded the highest moisture content of in this study is however contrary
ntrary to the works of
95.64% while shade dried had 5.90%. Shade Mahunu et al. (2012) who showed that higher
dried sample was howeverr not statistically decrease in the oven dried Keitt mango chips
difference at (P≤0.05)
≤0.05) from sun and oven dried could be attributed to the faster pronounced
samples. The highly significant difference drying as investigated. Also, according to Oduro
between the fresh and dried samples after drying et al. (2009) since oven dried fruits had lower
could be as a result of higher moisture content in 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 Lipid content showed highly significant
difference (P≤0.05)
≤0.05) between the dried samples difference (P≤0.05),
≤0.05), all the dried samples were
and fresh sample after drying. Shade dried found to be significantly difference from the
samples had the highest Ash content of 3.68% fresh sample after drying. Shade dried sample
while sun dried sample recorded the lowest value recorded the highest lipid content of 2.90% while
of 0.81%. The study has shown that at the different the least value (0.19%) wass obtained from fresh
drying method affect the ash content at sample. In terms of protein content, the result
processing. This is in line to the report of also indicated highly significant difference
McClement, (2003) who reported lower ash (P≤0.05)
≤0.05) between the dried samples and fresh
content of the sun-dried
dried products could be as a sample after drying. Shade dried sample was
result of dripping of moisture containing found to record the highest mean value of 3.12%
dissolved salts from thee pulp since minerals of protein
rotein content while the least value of 1.01%
essentially constitute ash. was obtained from fresh sample. This finding
Similarly, fibre content showed highly shows that the different method of drying had
significant difference (P≤0.05)
≤0.05) between the dried effect on protein content at processing. The
samples and fresh sample after drying. The result significantly higher protein content obtained in
showed that oven dried treatment recorded the shade-drying method could be attributed to
highest fibre content of (15.11%) but was not minimal effect of temperature exerted on the
statistically difference at (P>0.05) from sun and samples during storage. Furthermore, some
shade dried samples, while the least of value researchers reported that the significant
(1.05%) was obtained from the fresh sample. The differences on crude protein content between
result of the study has shown that the methods of fresh and dried samples and among the dried
drying did affect the fibre content both b at samples might be due to the denaturation of
processing and storage. The faster rate of drying protein cells caused by high temperatures from
in the oven compared to the solar dried could the oven during drying process leading to loss of
result in reduced fibre breakdown reflecting in protein thereby weakening the three
three-dimensional
the higher fibre content of the oven dried pulp. conformation of the protein cells (Danso (Danso-
The increase in the fibre content was in Boating, 2013). Similar observations were
agreement with the findings of Fagbohun et al., reported by Hassan et al.. (2007); Ukegbu and
(2010) who reported a decrease in the percentage Okereke (2013) on effect of drying method on
fibre content of sun-dried
dried plantain chips. protein content of vegetables. Elegbede (1998)
observed higher protein content in sun dried

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Ahmad, A., Gungula, D.T., Tame V.T., Kapsiya J. and Kirawa, D. M. A. 94-100

vegetables than in solar dried samples may occur induce vitamin C losses.
sses. This result is also in
as a result of higher denaturation
denatur action of contrast with the report of earlier researchers that
protein cell due to high temperature of oven the higher temperature at which the samples were
drying and solar drying (700 ± 850C and 65 ± 5oC prepared is probably responsible for the loss of
respectively) than sun drying. This phenomenon ascorbic acid having been reported to be
was also supported by Idah et al. al (2010) who (Garangyo et al.,
corresponding to temperature (Garan
found a higher amount of protein content in 1992).
vegetables after drying in open sun as compared Table 2 shows the result of the effects of drying
to solar dried samples. methods on physical and sensory attributes of
Carbohydrates content indicated highly dried and fresh sample of tomato. Water
significant difference (P≤0.05)
≤0.05) between the dried absorption capacity indicated highly significant
samples and fresh sample after drying and sun- sun differences (P≤0.05)
≤0.05) among the drying methods
dried sample had the highest carbohydrate after drying. The oven dried tomato had the
content of 69.87% followed by oven dried highest water absorption capacity of (3.30
sample with (69.77%) while the least value v mg/100g), while this was not significantly
(1.30%) was obtained from fresh sample. The difference from the value (3.10 mg/100g), when
increase in carbohydrate content might be due to tomato was shade dried, it was significantly
low level of moisture with increased temperature. higher compared to the water absorption capacity
This result agrees with the findings of Oluwalana (2.67 mg/100g) when sun dried. The increased
and Oluwamukomi (2011) who observed that as water absorption capacity at higher temperature
the temperaturee of plantain flour blanched under is an indication that the tomato powder at this
three temperature regimes increased, their temperature is capable of absorbing water than
carbohydrate content also increased. This study the other samples within a short time (Itiola and
is also in agreement with the results obtained by Odeku, 2005).
005). This may be attributed to amylose
Ukegbu and Okereke (2013) who according to leaching (Etudaiye et al.,., 2009) while the low
them reported that “various vegetables
vegetable like water absorption capacity values may be
African spinach, fluted pumpkin and okra in their attributed to the formation of covalent bonds
fresh state have been noted to be poor sources of between hydroxyl groups (Jiang et al., 2015).
carbohydrates. However, after drying, the The high-water
water absorption capacity va values also
carbohydrate content of vegetables increased due have direct correlation with the gelatinization
to removal of moisture content (Kolawole et al., temperature (Falade and Okafor, 2013). The
2011). ability of oven to dry the sample efficiently
Calorific
alorific value indicated highly significant ensures the higher rate of water absorption
difference (P≤0.05)
≤0.05) between dried samples and capacity and this study is therefore, in
fresh sample after drying, sun dried recorded the conformity with the findfindings of Damirel and
highest of (317.9kj/cal) but was not statistically Turhan (2003) on dwarf cavendish and banana
difference from oven and shade dried samples slices.
while the least of 11.0
1.0 kj/cal was obtained from Bulk density showed that the effect of the drying
fresh sample. Vitamin C content showed highly method on bulk density was not significantly
significant difference (P≤0.05)
≤0.05) between the dried different (P>0.05) after drying. The results
and fresh samples after drying. The oven dried obtained is a confirmation of the earlier re
report by
sample recorded the highest vitamin C content Torgul and Pehlivan (2004) that bulk density of
(15.64 mg/100g) followed by shade dried
drie (14.26 flour from fruits increased as a result of heat
mg/100g) while the least was obtained from the treatment of the flour prior to drying.
fresh sample (6.73 mg/100g) after drying. The
slow drying process might be the probable reason Effect of Drying Methods on Sensory
for the higher content obtained in the oven-dried
oven Evaluation of Tomato Powder Soup
samples. This result is however in disagreement Colour indicated highly significant difference
with what at was reported by Damodaran et al. (P≤0.05)
≤0.05) between the fresh sample and dried
(2008) and Fellows (2000) who found out that samples after drying, fresh sample recorded the
higher temperatures of drying gave lower highest of 8.67 followed by oven dried with 7.33
vitamin C content and that the samples from the but oven dried was not statistically difference
oven dryer had lower vitamin C content than the (P>0.05) from shade and susun-dried samples. The
samples from the solar and sun dryer in i both response of panelists on appearance (colour)
storage periods. According to them these indicated that the oven dried tomato products
differences might be due sensitivity of vitamin C was highly preferred because the samples looked
to heat and oxidation. Vitamin C content brighter and retained much of the natural colour
decreases during cutting and drying. Hossain et than the sun and shade dried samples. The
al. (2010) also reported that water loss may also difference
rence in the appearance (colour) of the dried

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Dutse Journal of Agriculture and Food Security (DUJAFS)
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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 Otegbayo et al.. (2001) reported that boiled yam
drying methods might have caused the from Pona; a cultivar of D. rotundata was rated
objectionable colour of the tomato powder. This superior to other cultivars in cooking quality
result is however not in concordance with the attributes due to its sweet taste, softness and
work of other researchers who stated that sun mealy texture after cooking. There was no
dried method can produce excellent colour of significant difference (P>0.05) between the fresh
mango chips in maintaining its yellow colour sample and dried samples on overall
(Bertina, 2015). acceptability before and after storage.
Taste indicated highly significant
ficant difference
(P≤0.01)
≤0.01) between the fresh sample and the dried Conclusion
samples after drying, fresh sample had the In this study, the various drying methods used
highest of 8.33 followed by oven dried with 7.00 were capable of preserving the nutrients in the
while the least of 6.33 was obtained from sun dried samples of tomato without total loss of any
dried sample. Generally, there was variation in nutrient. Shade dried and oven dried samples
tastee among the treatment samples. Oven dried were found to retain most of the nutritional
tomato powder soup was the most accepted attributes of tomato powder after storage, On the
scoring. This result is however contrary to the other hand, oven and sun drying were faster than
findings of Kammerow, (1960). The low the shade drying method. Oven drying was more
temperature during sun drying process may have cost effective and gave the lowest moisture
enhanced the taste of the soup. Also, taste
ta may content in this study, proving lower moisture
be attributed to fat content in the mango chips. content and higher nutritive value, thus cconfers a
Research conducted by (Kammerow, 1960) and greater increase in shelf-life
life on the dried samples
(Aiyesanmi and Oguntokum1996) showed that and other sensory qualities.
fat contribute to energy and palatability of foods.
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