Comparative Analysis on Nutritional and Anti Nutritional Composition of Fresh and Dried Tomatoes (Lycopersicom esculentum, Solanum Lycoperiscum) Obtained from Gusau Central Market Zamfara State, Nigeria

Tomatoes are one of the essential fruit consumed throughout the world. Lacks of storage facilities to mitigate post harvest loss still remain a greater problem. Drying is an important and traditional process to remove the moisture from the food. The basic principle of drying is to prevent microorganisms and increases shelf life without deteriorating. The aim of the study was to determine the proximate, mineral and anti nutritional compositions of dried and fresh tomato obtained from Gusau central market Zamfara State. Using A.O.A.C and statistical method. Results showed that moisture content reduced from 91.70% - 10.52%, Carbohydrate content increased from 7.60% - 76.4%, lycopene reduced from 89.52% - 70.91%, total energy increased from 32.68% - 317.67%, while protein, fiber, ash and vitamin c had no significant reduction from fresh to dried sample. There was no loss of  mineral content from fresh to dried tomatoes, only reduction of content in mg/100g from fresh to dried sample; Calcium 30.06 – 25.35mg, Phosphors 28.52 – 20.60mg. The phytochemical screening showed the presence of Tannin, Oxalate, phytate, Sapoin, Phenolic, flavonoid and alkaloid in both fresh and dried samples. Tannin had low concentration from 0.09 – 0.21mg, while alkaloid and flavonoid had 20.51 – 15.23mg and 28.62 – 20.51mg respectively. The traditional way of drying still remains the available method for farmers to prevent post harvest loss of tomatoes; therefore, Conducive environment has to be provided for the farmers to avoid possible contamination during drying.