Many forms of preserved tomato are today available in the market. They range from dried, canned juiced and some other forms. These are to ensure nonstop supply of the fruit throughout the year and to prevent spoilage. However, in many cases; when a food item is subjected to the preservation techniques, they tend to lose some nutrients compared to the fresh food item. The current study aimed at comparing the nutritional contents of canned and fresh tomato obtained from the market. Proximate, mineral and vitamin analysis conducted on three samples of canned tomato paste (C1, C2 and C3) and fresh tomato (Cf) show that, the fresh tomato has high percentage composition of moisture (93.8±3.00) and fat (0.62±0.08) than the three canned tomato. However, it has the least percentage composition of carbohydrate (2.52±0.01), protein (1.00±0.49), crude fibre (1.21±0.99) and ash (0.85±0.01) compared to canned tomato (p<0.05). When Mineral analysis was conducted, it indicate that sodium, potassium, and calcium concentrations are significantly higher in canned tomato (p<0.05), while the iron was found to be significantly higher in fresh tomato (p<0.05). Vitamin A content of fresh tomato is higher while that of vitamin C is higher in canned tomato.

Petroleum and other fossil fuel has been the main energy source for a long period of time in human life. Through these energy sources, the world has been a developing and industrializing entity. However, it is agreed that these traditional sources of energy cannot remain forever as they are non-renewable. Many experts predicted that oil production will keep on decreasing, as the present oil wells keep on decreasing and fewer oil reserves are discovered. This led to increasing price of the minerals and eventually makes them economically unsustainable. As such, renewable source of energy has to be sourced. Bioethanol; a renewable energy source is being produced from food materials such as sugar cane, maize etc. However, if these are to be used for energy production, the world will be entering into another crisis as they will be competed for food and energy. Lignocellulosic wastes such as Rice straw, Wheat straw, Corn straw and Bagasse contain same sugar molecules for bioethanol production as such can be used to generate renewable energy using appropriate physical, chemical and biological techniques. This paper aims at exploring the process of bioethanol production from lignocellulosic wastes.

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