Proximate

Tomatoes contribute to healthy, well-balanced diet. They are rich in minerals, vitamins, essential amino acids, sugar and dietary fibres. It contains much vitamin B and C, iron and phosphorus. Tomato fruits are consumed fresh in salads or cooked in sauces, soup and meat or fish dishes. Phytochemical compounds are desirable compounds in our food because of their antioxidant properties. The study of phytochemical and proximate evaluation of fresh and spoilt tomatoes fruits obtained from five markets in Benin City, Edo State, Nigeria was carried out.

Proximate and elemental analysis of Beta vulgaris was carried out using standard procedures. Ethanolic and aqueous extract of the root were analysed qualitatively and quantitatively for phytochemicals. The agar well diffusion assay was employed to determine the antibacterial activity of both ethanolic and water extracts of Beta vulgaris. Carbohydrate, protein, fat/oils, ash and moisture content were 9.50±0.01, 1.58±0.00, 0.23±0.00,1.43±0.01 and 88.69±1.20 % respectively. The mineral content ranged from 1.90±0.01 to 15.98±0.01 % with