Studies On The Microbial Content, Proximate Analysis And Preservation Of Tomato Puree:- Okereke, Adimchinobi I

ABSTRACT x Microbial content, proximate analysis and preservation of tomato puree were investigated. Tomato puree was treated with different levels of lime juice 100%, 75%, 50%, 25%, while control contained no lime juice. Microbial enumeration of the puree was done using standard microbiological methods. Different media were used to enumerate the microorganisms. Proximate analysis of the tomato puree followed standard methods. Total bacterial counts were obtained on day 0, 7, 14 and 21. Samples with 100% and 75% lime juice recorded 2.3><107cfu/ml to 1.6xl04 cfu/ml and 6.3* 107cfu/ml to 1.2x]04cfu/ml respectively. The counts were significant at p<5 for all samples throughout the storage days. Bacterial isolates were Staphylococcus aureus, Lactobacillus sp, Klebsiella pneumoniae, and Pseudomonas aeruginosa. Fungal counts were obtained on day 0, 7, 14 and 21 .The count increased for all samples except for tomato puree treated with 100% lime juice. Tomato puree with no treatment had the ranged count from 7.9x10‘cfu/ml to l.lxl07cfu/ml. Fungal isolate included Aspergillus niger, Penicillium notation, Aspergillus terreus, Mucor sp, Saccharomyces sp and Botyritis sp. The chemical components of the analyzed samples included crude protein, crude fat, ash content, moisture content, dry matter, vitamin A, vitamin C, lycopene, and pH. Lycopene, vitamin C and vitamin A were available in considerable amounts at day 0, but decreased as storage days increased. Sensory characteristics of tomato puree samples were obtained on day 0. The product showed no significant difference at p<5% for overall acceptability in all samples tested. Tomato puree fortified with 100% lime juice has the potentials to reduce micro flora and hence a safer bio-preservative product