Effect of Drying Methods on the Quality Characteristics of Tomato Paste Produced in Kaduna State

Tomato is one of the most economically important horticultural crops in Nigeria, with Kaduna State in the North West zone serving as a major production hub. Post-harvest losses, however, remain alarmingly high due to inadequate processing and preservation infrastructure. This study investigated the effect of three drying methods, namely sun drying, cabinet drying, and solar tent drying, on the physicochemical and organoleptic properties of tomato paste. Fresh tomatoes of the Roma variety were obtained from Kawo Market, Kaduna, and processed into paste following standard protocols. Quality parameters assessed included pH, titratable acidity, total soluble solids, lycopene content, colour, and sensory attributes. Data were analysed using analysis of variance at p less than 0.05. Results showed that cabinet-dried tomato paste retained the highest lycopene content (9.3 mg per 100g) compared to sun-dried (5.1 mg per 100g) and solar tent-dried (7.8 mg per 100g) samples. Titratable acidity and pH values were within acceptable ranges across all treatments. Sensory evaluation favoured cabinet-dried paste for colour and overall acceptability. The study concludes that cabinet drying offers superior quality retention but acknowledges its higher energy cost relative to solar alternatives. Solar tent drying is recommended as a practical middle-ground technology for small-scale processors in the region. Keywords: tomato paste, drying methods, lycopene, post-harvest loss, Kaduna.