Comparative Nutritional and Antinutritional Qualities of Local and Breeder Tomato Improved Varieties

Abstract

Tomatoes are a globally consumed fruit valued for their rich nutrients and dietary versatility. This study compared the nutritional and antinutritional properties of three breeder-improved tomato varieties and one local variety using standard AOAC methods. Results indicated that breeder varieties had higher moisture (86.32–90.83%) than the local variety (85.50%), along with superior protein (0.85–2.40% to 1.60%), potassium (47.10–53.20 ppm to 45.00 ppm), and magnesium (5.99–21.56 ppm to 18.50 ppm). Conversely, the local variety exhibited higher carbohydrates (7.10% to 2.70–6.70%). Breeder varieties also demonstrated lower oxalate levels (0.36–1.53 mg/g to 1.90 mg/g) and higher vitamin C content (119.14–194.00 mg/100g to 110.00 mg/100g). Significant differences (α=0.05) were found across most parameters except for ash, moisture, carbohydrates, sodium, and phytic acid. Overall, breeder tomatoes offer enhanced nutritional benefits and reduced antinutritional factors, making them more suitable for dietary and agricultural use compared to local varieties.