Exploration of Foods and Foodomics

Table 1. Changes in the proximate compositions of appertized tomato samples

Parameters	Moisture content (%)	Protein content (%)	Lipid content (%)	Ash content (%)	Fiber content (%)	Carbohydrate content (%)
AT0	58.88 ± 0.29^a	15.79 ± 0.04^a	1.2 ± 0.01^c	7.5 ± 0.70^a	6.41 ± 0.04^c	10.21 ± 1.13^c
AT1	59.05 ± 0.30^a	10.75 ± 0.03^c	1.2 ± 0.01^c	6.00 ± 0.00^b	7.68 ± 0.03^b	15.31 ± 0.84^b
AT3	58.99 ± 0.12^a	8.26 ± 0.01^d	1.61 ± 0.01^b	6.5 ± 0.00^b	8.57 ± 0.04^a	16.06 ± 1.25^b
AT5	58.49 ± 0.32^a	12.35 ± 0.01^b	2.07 ± 0.00^a	7.5 ± 0.70^a	9.75 ± 0.04^a	9.85 ± 1.55^d
AT10	59.35 ± 0.28^a	8.56 ± 0.02^d	0.60 ± 0.01^d	6.5 ± 0.00^b	6.74 ± 0.03^c	18.25 ± 1.65^a

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The results are presented as the means ± standard errors (n = 3), and the values in the same column with different letters differ significantly (P < 0.05). AT0: appertized tomato without lemon juice; AT1: appertized tomato + 1 g of lemon juice; AT3: appertized tomato + 3 g of lemon juice; AT5: appertized tomato + 5 g of lemon juice; and AT10: appertized tomato + 10 g of lemon juice

Declarations

Acknowledgments

The authors are grateful to the Department of Biochemistry of the University of Dschang and the Microbiology Department of the University of Yaoundé I for providing the study space.

Author contributions

SCHN: Conceptualization, Methodology, Formal analysis, Writing—original draft. FB: Investigation, Methodology, Formal analysis. BZZ: Methodology, Formal analysis, Writing—original draft. EEE: Supervision, Formal analysis, Writing—original draft. RT: Methodology, Writing—original draft. HMW: Supervision, Validation, Writing—review & editing. All authors read and approved the submitted version.

Conflicts of interest

The authors declare that there are no conflicts of interest.

Ethical approval

Not applicable.

Consent to participate

Not applicable.

Consent to publication

Not applicable.

Availability of data and materials

The data of this study are available on request from the corresponding author.

Funding

Not applicable.

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