Nutritional Contents and Microbial Qualities of Fresh and Awarawa Tomatoes (Solanum Lycopersium) Subjected to Boiling and Frying Methods

Abstract

Introduction: Solanum lycopersicum (tomatoes) constitutes a major dietary component in Nigeria. In many southeastern communities, low-income consumers frequently purchase locally referred “Awarawa” tomatoes, which are nearing spoilage, damaged, bruised or overripe due to their lower cost. Processing methods such as boiling and frying may influence the nutritional quality and microbial safety of both fresh and awarawa tomatoes. Aim: This study aimed to compare the effects of boiling and frying on the nutritional composition and microbial safety of fresh and awarawa tomatoes sold in Oko, Anambra State, Nigeria. Methods: Fresh and awarawa tomato samples were subjected to boiling and frying treatments. Proximate composition, vitamin content, and mineral profiles were determined using standard Association of Official Analytical Chemists (AOAC) procedures and spectrophotometric methods. Microbial quality was assessed using culture-based techniques to determine total aerobic plate count, yeast and mold count, and the presence of Staphylococcus aureus and coliforms. Results: Boiled fresh tomatoes (FTB) exhibited higher protein (19.54%), fiber (18.19%), and ash (21.10%) contents, while boiled awarawa tomatoes (ATB) had higher moisture content (39.71%). Vitamins A and C were better retained in FTB. Frying increased lipid content and vitamin B3 levels, with fried awarawa tomatoes (ATF) showing higher lipid content (13.66%) but slightly lower vitamin B3 compared to fried fresh tomatoes (FTF). Mineral analysis revealed higher calcium, potassium, and sodium levels in FTB, whereas ATB contained higher magnesium and phosphorus. In fried samples, ATF showed elevated iron, zinc, and magnesium levels. Microbiologically, boiled awarawa tomatoes recorded higher total aerobic and yeast/mold counts, while fried samples exhibited the lowest microbial load, with no detectable Staphylococcus aureus or coliforms. Conclusion: Boiling was more effective in preserving nutritional quality, particularly in fresh tomatoes, whereas frying provided superior microbial safety for both tomato types. Public health education is therefore recommended to encourage safe processing and utilization of awarawa tomatoes among low-income populations.