PRODUCTION AND QUALITY EVALUATION OF BEETROOT-COLORED STEW PASTE FROM CARROT (DAUCUS CAROTA VAR SATIVUS) AND CAYENNE PEPPER (CAPSICUM ANNUM)

Most tomato pastes sold in Nigeria are made with large amounts of artificial food colouring and other non-tomato-based ingredients such as starch, sugar, and thickeners. This obviously reduces the quantity of lycopene and other beneficial nutrients, while introducing additives that may be harmful to the human body. Carrot, beetroot, and cayenne pepper are naturally coloured plant foods rich in nutrients and phytochemicals. The aim of the study was to produce two varieties of carrot-pepper paste: 70% carrot : 30% cayenne pepper and 50% carrot : 50% cayenne pepper, coloured with beetroot, and to compare their chemical and sensory qualities with those of a selected commercial tomato paste. Ash (1.35 ± 0.41)%, fat (0.94 ± 0.04)%, moisture (86.66 ± 0.61)%, potassium (425.48 ± 0.43 mg/100g), iron (3.53 ± 0.20 mg/100g), and viscosity (197.44 ± 1.08 mPa·s) were higher in the 70% carrot : 30% cayenne pepper paste. The sample consisting of 50% carrot : 50% cayenne pepper showed higher protein (2.22 ± 0.08)%, magnesium (89.7 ± 0.1 mg/100g), calcium (149.17 ± 1.05 mg/100g), phosphorus (32.31 ± 1.11 mg/100g), carotenoids (19.47 ± 0.41 mg/100g), polyphenols (563.97 ± 3.72 mg/100g), and chlorophyll (7.16 ± 0.14 and 11.69 ± 0.32) values. The colour of the 70% carrot : 30% cayenne pepper paste was more acceptable (7.8 ± 0.9), and its overall acceptability (6.2 ± 2.3) was not significantly different from the market tomato paste sample. The two varieties of beetroot-coloured carrot:cayenne pepper stew pastes showed higher nutritional values and acceptable sensory qualities compared to commercial tomato paste.