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首页> 外文期刊>African Journal of Food Science >Comparative and quality analyses of different tomato brands sold in major markets in Ibadan, Nigeria
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Comparative and quality analyses of different tomato brands sold in major markets in Ibadan, Nigeria

机译:尼日利亚伊巴丹主要市场上出售的不同番茄品牌的比较和质量分析

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Tomato paste is consumed in many homes. It is a good source of lycopene and vitamin C. These are antioxidants which fight against free radicals and oxidative stress. It had been reported that tomato pastes imported into Nigeria were often substandard and adulterated with starch, but these claims have not been supported using evidence based study. The aim of the study was to assess the quality of different tomato brands made in Nigeria and those imported into the country using biochemical parameters. Twenty eight different tomato products were identified in the market. Of these numbers, sixteen were randomly selected. Five tins and sachets each of these products were purchased respectively and used for analyses. All the products sampled were registered with the National Agency for Food and Drug Administration and Control. There were significant differences in moisture, Lycopene, total sugar, starch, vitamin C and acidity among all products (P0.05). Of all the tin tomato products analyzed, 14 (87.5%) contained sugar as against 2 (12.5%) which were sugar- free and 13 (81.25%) contained starch as against 3 (18.75%) which were starch- free. The starch contained in the tomato brands was not declared in over 75% of the products. The biochemical contents of tomato brand made in Nigeria were of comparable quality with those made in US and Italy (P0.05). However, tomato brands imported from China were significantly higher in total sugar and starch, but significantly lower in lycopene (P 0.05). Variations in content were observed between tin and sachet of the same brand and between different batches of the same product. This study provides scientific evidence that tomato products made in Nigeria are better in biochemical quality than products imported from China. The need to patronize and support local manufacturers while tightening regulatory and registration processes of products imported into the country becomes imperative.
机译:番茄酱被许多家庭食用。它是番茄红素和维生素C的良好来源。这些都是抗氧化剂,可抵抗自由基和氧化应激。据报道,进口到尼日利亚的番茄酱通常不合格,并且掺有淀粉,但基于证据的研究并未支持这些说法。该研究的目的是使用生化参数评估尼日利亚制造的不同番茄品牌和进口到该国的番茄的质量。市场上确定了28种不同的番茄产品。在这些数字中,有16个是随机选择的。每个产品分别购买了五罐和小袋装,用于分析。抽样的所有产品均已在国家食品药品监督管理局(FDA)注册。所有产品中的水分,番茄红素,总糖,淀粉,维生素C和酸度存在显着差异(P <0.05)。在所有分析过的锡番茄产品中,有14种(87.5%)含糖,而无糖的有2种(12.5%),有13种(81.25%)的淀粉有无糖,而有3种(18.5%)无淀粉。超过75%的产品中未声明番茄品牌中包含的淀粉。尼日利亚生产的番茄品牌的生化含量与美国和意大利生产的番茄相当(P> 0.05)。但是,从中国进口的番茄品牌的总糖和淀粉含量显着较高,而番茄红素的含量显着较低(P <0.05)。观察到同一品牌的锡和香囊之间以及同一产品的不同批次之间的含量变化。这项研究提供了科学证据,表明尼日利亚制造的番茄产品的生化质量要比从中国进口的番茄更好。当务之急是,必须加强对本地制造商的支持,同时加强对进口到该国的产品的监管和注册流程。

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