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Three varieties of local tomatoes were processed into paste using a simple household processing technique to preserve the product. The chemical and proximate composition and sensory acceptability of the product were determined with storage period. Protein content, ether extract and ash contents were in the range of 1.12–2.90%, 0.28–0.56% and 4.39–6.32% respectively. pH, titratable acidity and total soluble solid content of the products with storage period were in the range of 4.23–4.72, 0.021–0.037% and 12–15% respectively. The paste from the varieties had different acceptability but none was rejected.

Household processing and dissemination of tomato paste technology