Physico–Chemical and Microbiological Evaluation of Toma–Pep Ketch–up Prepared from Two Local Varieties (Ronita and UTC) of Fresh Tomato (Lycopersicum esculentum Mill)

Abstract

This study focused on the development and quality evaluation of Toma–Pep Ketch–Up (TPK) prepared from two local species of fresh Tomato fruits (Ronita and UTC); all the samples including the control sample (commercially available Tomato Ketch–up) (TK) were subjected to physico–chemical, sensory and microbial analyses.