This is a complete project materials on Production Of Tomatoe Ketchup From Different Varieties Of Tomato
CHAPTER ONE
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INTRODUCTION
Tomato ketchup is a tomato [Hycopersicium esculentrum] based product and comprise of a well blended mixture of other ingredient such as sugar, salt, spices and herbs extract .These are the simple and basic raw material
However, there is a long list of desired flavor. This can be diverse flavor. Other flavors that can be added in to ketchup spices are cloves, onions, cinnamon and mint.
Gives pep perish flavor to the ketchup. Tomato ketchup normally provides an optional vegetable sauce. But it also used for the production of other sauce and various food item [Reroster, 1977]
Tomato is the most popular and widely grown fruit in the world including Africa and china, as the biggest producer of tomatoes in the world. It is widely used fruit in the world for cooking dishes. With the production rate of 33,911935 tonnes. Tomato is the main ingredient of tomato ketchup and it is widely cultivated around the world. Its origin is from the mist nation city [Mexico].
Were it was named as tomatile its cultivation was subsequently shifted to European countries to its initial growing, year by year. Resulting often more cultivars. It is popular due to its colour, texture and value [Lister, 2003].
In Africa, Nigeria rank as the second highest producer of tomatoes, and the 13th quality producer in the world [Cole, 2015].
Tomato has long been processed in to ketchup in Italy, Turkey, Greece, USA, and other European Countries. It is used in large quantity at house, hold and restaurant as tomato juice, puree or paste. In Nigeria about 50- 55% of tomato are spoiled due to lack of storage facilities and processing method.
Tomato products are now becoming more popular in Nigeria and other part of Africa, like fruit tomato which are delicious in their perspective ripe season and also source of vitamin, protein and carbohydrate [Pardee, 2004].
This project is aimed at producing packaged tomato ketchup from locally source raw material to determine it acceptability.
1.1 AIMS AND OBJECTIVE
* To produce tomato ketchup from different varieties of tomato.
* To carry out sensory evaluation of these product.
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