Comparative Studies on Biophysicochemical and Microbial Analysis of Three Selected Tomatoes Varieties Grown in Kebbi State

International Journal of Life Science and Agriculture Research ISSN (Print): 2833-2091, ISSN (Online): 2833-2105 Volume 04 Issue 10 October 2025 DOI: https://doi.org/10.55677/ijlsar/V04I10Y2025-05 Impact Factor: 7.88 , Page No : 603-613 www.ijlsar.orglable at: iAva 602 | 603 P a g e Comparative Studies on Biophysicochemical and Microbial Analysis of Three Selected Tomatoes Varieties Grown in Kebbi State Yusuf, A. B.1, Muhammad, Y. K.2, Ibrahim, A. G.3, Sahabi, M. A.4 1,2,3,4 Department of Biochemistry and Molecular Biology, Federal University Birnin Kebbi, Kebbi State, Nigeria ABSTRACT Environmental conditions and cultivation practices can significantly enhance tomato nutritional value. For example, water deficit irrigation has been shown to increase lycopene, beta-carotene, alpha-carotene, and lutein concentrations by more than 60 percent, while also improving sugars and organic acids, which together enhance taste and nutritional quality. This study was aimed to compare the biophysichochemical and microbial analysis of three selected tomatoes varieties grown in three selected local government areas Kebbi State. Nutritional and anti-nutritional factors of the tomatoes samples were analyzed using standards methods. Minerals element were analyzed using atomic absorption spectroscopy. Bacteria and fungi were also isolated and identified. Survey has also been conducted on impact of handling and storage practices of tomatoes sample. Data were analysed by ANOVA and results expressed as mean ± standard deviation. The results revealed that the proximate shows moisture (93.6±3.0 %), crude fiber (3.03±0.05 %), Ash (0.51±0.01 %) and crude protein (0.82±0.02 %) had the highest percentage whereas crude fat (0.19±0.01 %) had the least percentage. The anti-nutritional factors shows that oxalates had the highest content of (7.43±0.10 mg/100g) compare to phytates (5.78±0.03 mg/100g) and alkaloid (3.65±0.02 mg/100g), whereas the Cyanides had the least contents of (0.0212±0.01 mg/100g). The minerals composition shows that Phosphorus (P) 1.8±0.01 ppm, Potassium (K) 2.2±0.03 ppm had the highest concentration, whereas Zinc (Zn) 0954±0.01, sodium (Na) 0.0630±0.010, Magnesium (Mg) 0.29±0.01, and Calcium (Ca) 0.16±0.01 ppm had the least concentration. A 19 cultured (100%) of bacteria were identified: the highest frequency was recorded from Klebsiellasp.5(28.2 %), Enterobactersp. 4(22.2 %), Salmonella typhi3(13.2 %), Bacillus sp. 3(13.3 %), while the least was recorded from Staphylococcus aureus2(12.7 %), and Streptococcus pneumonia 2(12.7%). A 5 cultured (100%) of fungus were identified: with Saccharomyces spp4(38.5 %), Aspergillusspp 3(33.8 %), and 2(11.5 %), had the highest frequency of isolation, whereas Fusariumspp1(7.7 %), had the least frequency of isolation. The majority (68.0%) are Plum farmers while (23.2%) are heirloom farmers and (8.8%) are Cheery Farmers. In conclusion, the results of this work suggest that three tomatoes varieties can provide good industrial raw materials for paste production because their total solids are within the range of specification and can meet daily recommended intake of minerals, however the low fat values for these samples gives it a positive nutritional implication. KEYWORDS: Tomato varieties, proximate composition, anti-nutritional factors, mineral analysis, microbial isolates, handling practices, Kebbi State Published Online: October 13, 2025 Corresponding Author: Sahabi, M. A. INTRODUCTION Background of the Study Food loss continues to impede agricultural productivity and undermine livelihood outcomes in developing countries such as Nigeria, where rural households often struggle with reduced income and heightened food insecurity (Brander et al., 2020). Among the array of vegetables cultivated in Nigeria carrots, peppers, sweet potatoes, potatoes, onions, okra, and tomatoes the latter plays a particularly central role due to its widespread cultivation and large consumer base. According to FAOSTAT (2021), Nigeria’s 2017 vegetable production totaled approximately 7.2 million metric tons. Of this, turnips and carrots contributed roughly 0.22 million Yusuf, A. B. et al, Comparative Studies on Biophysicochemical and Microbial Analysis of Three Selected Tomatoes Varieties Grown in Kebbi State www.ijlsar.orglable at: iAva 602 | 604 P a g e metric tons, okra reached about 2 million metric tons, and tomatoes accounted for approximately 4.1 million metric tons highlighting the predominance of tomatoes in both volume and importance to smallholder farmers. Tomato (Solanumlycopersicum), an essential and nutritious vegetable in Nigeria, is widely cultivated across home gardens and farmlands both rain-fed and irrigated thanks to its adaptability to diverse soils and climatic zones. Several recent studies provide updated insights into its nutritional quality, bioactive components, and processing effects. A comparative analysis of improved (breeder) vs. local tomatoes varieties in Nigeria demonstrated that breeder-improved cultivars possess significantly higher protein (0.85–2.40% vs. ~1.60%), vitamin C (119.14–194.00 mg/100 g vs. 110.00 mg/100 g), and essential minerals like potassium and magnesium, along with lower anti-nutritional oxalate content (Abejoye et al., 2025). Notably, tomatoes processing by-products are rich in phytonutrients, including carotenoids. Innovative "green chemistry" extraction methods using solvents like ethyl lactate and ethyl acetate especially when complemented with ultrasound achieved high lycopene recovery (1324 µg/g dry weight), offering sustainable routes for valorizing waste streams. Moreover, processing notably improves lycopene bioavailability. Meta-findings indicate that transforming raw tomatoes into paste substantially enhances the bio accessibility of lycopene due to isomerization and matrix disruption effects. Thus, recent evidence underscores the significance of tomato cultivar selection, nutritional profiles, and processing innovations in maximizing health benefits and reducing wastage especially in Nigerian contexts (Makinde and Adekoga, 2025). Tomato texture is a critical quality trait and continues to be widely studied using rheological, sensory, and morphological methods. Recent studies on tomato-based products emphasize the importance of pectin content in tomato peel for determining viscosity and firmness, thereby shaping overall rheological behavior (Bal et al., 2024). The rheological properties of tomato sauces and purees generally display non-Newtonian pseudoplastic flow, with models such as Herschel–Bulkley providing the best fit for their description (Stanciu, 2023).On the biochemical level, pectin-degrading enzyme snotably polygalacturonase (PG), pectin methyl esterase (PME), and pectatelyase (PL) play a central role in softening and postharvest quality loss. A recent CRISPR doubleknockout study revealed that suppression of SlPG2a and SlPL significantly enhanced fruit firmness and extended shelf-life while preserving flavor and aroma (Ortega-Salazar et al., 2023). Similarly, postharvest research under stress conditions, such as salinity, confirmed that increased PG and PME activity accelerates texture degradation in tomatoes (Stanciu, 2023). Tomato classification remains consistent with earlier systems, based on fruit type (e.g., cherry, Roma/plum, beefsteak, paste, and winter-storage) and fruit color stages, as recognized by USDA standards. Importantly, the chemical composition of tomatoes nutrients, antioxidants, and texture-related compounds varies according to cultivar, maturity, environment, and cultural practices, factors that collectively determine quality attributes such as appearance, taste, and consumer acceptability (Stanciu, 2023; Bal et al., 2024). Environmental conditions and cultivation practices can significantly enhance tomato nutritional value. For example, water deficit irrigation has been shown to increase lycopene, beta-carotene, alpha-carotene, and lutein concentrations by more than 60 percent, while also improving sugars and organic acids, which together enhance taste and nutritional quality. Similarly, the use of supplemental LED lighting in greenhouse production has been shown to increase lycopene and lutein content by 18 percent and 142 percent respectively, although beta-carotene levels varied depending on cultivar and light treatment (Bal et al., 2024). Therefore, the current study determined the minerals content, anti-nutritional factors and microbial contamination of the tomato varieties grown in Aleiro, Jega and Kalgo Local Government Areas of Kebbi State. MATERIALS AND METHODS Materials Chemicals and Reagents All chemicals and reagents used in this research were standard of analytical grade. Method Sample Collection Three varieties of fresh tomatoes fruit (100% ripe), the ripened tomato fruits selected were fresh, undamaged, firm and healthy. The tomatoes were collected from Trans-able farms in Aleiro, Jega, and Kalgo local government of Kebbi State, and the samples were properly washed and blended using a food grade blending machine. A total of 45 tomatoes, Fifteen (15) Sample of each variety was collected in a separate sterile polythene bag and transported to the Kebbi state University of Science and Technology Aleiro, Laboratory of Botany Unit, for identification. The samples were taken to the laboratory for proximate, anti-nutrient, microbial and minerals analysis. Nutrient Analysis Proximate composition was determined in triplicate using standard procedures of Association of Official Analytical Chemists (AOAC, 2023). The moisture content was determined by oven drying method. Crude protein was determined by Micro-Kjeldahl Yusuf, A. B. et al, Comparative Studies on Biophysicochemical and Microbial Analysis of Three Selected Tomatoes Varieties Grown in Kebbi State www.ijlsar.orglable at: iAva 602 | 605 P a g e Method. Fat was determined by soxhlet extraction utilizing hexane as solvent. Crude fibre was determined by neutralization method (AOAC, 2023).Ash content was determined by dry ashing method of (AOAC, 2023). Carbohydrate Determination Carbohydrate content was determined by difference (%Carbohydrate) = [100-(%Protein + %Moisture+ %Ash+% Fibre% + %Crude Lipid)] (Mathew et al., 2015). Determination of Anti-nutritional Factors Phytates, oxalates, alkaloids and cyanide were determined in the tomatoes samples by the methods of AOAC, (2023). Phytates A 2g of each sample were weighed into 250cm3 conical flask. 100cm3of 2% concentrated hydrochloric acid were used to soak each sample in the conical flask for 3 hours. This was then filtered through a double layer of hardened filter paper. Afterward, 50cm3 of each filterate were placed in 250cm3 beaker and 107cm3 of distilled water were added in each case to give proper acidity. Then 10cm3 of 0.3% Ammonium thiocyanate solution were added into each solution as indicator. This was titrated with standard iron (iii) chloride solution which contained 0.00195g iron per ml. The end-point was slightly appeared brownish-yellow which persisted for 5mins. The percentage of the phytate in the sample was estimated using the expression below. % phytic acid= Titre value x 0.00195 Oxalates A 2g of the sample was digested with 10cm3 HCl for one hour and made up to 250cm3 in a volumetric flask. The pH of the filtrate adjusted with concentration of NH4OH solution until the color of solution change from salmon pink color to a faint yellow color. Thereafter, the filtrate was treated with 10cm3 of 5% CaCl2 solution to precipitate the insoluble oxalate. The suspension is now centrifuged at 2500 rpm, after which the supernatant was decanted and precipitate completely dissolved in 10cm3 of 20% (v/v) H2SO4. The total filtrate resulting from the dissolution in H2SO4 is made up to 300cm3. An aliquot of 125cm3 of the filtrate was heated until near boiling point and then titrate against 0.05 of standardized KMnO4 solution to a faint pink color which persist for about 30s after which the burette reading were taken. The percentage of the oxalate in the sample was estimated using the expression below. % Oxalate= Titre value x 0.05 Alkaloids A 5g of each sample were weighed using a weighing balance and disperse into 50cm3 of 10% acetic acid solution in ethanol. The mixture was shaken and then allowed to stand for about 4 hours before it is filtered. The filtrate was then evaporated to one quarter of its original volume on hot plate. Concentrated ammonium hydroxide was added drop wise in order to precipitate the alkaloids. A pre-weighed filter paper was used to filter off the precipitated and then be washed with 1% ammonium hydroxide solution. The filter paper containing the precipitated was dried on an oven at 60°C for 30 min, transfer into desiccators to cool and then reweighed until a constant weight obtained. It was recorded. The weight of the alkaloid was determined by weight difference of the filter paper and express as a percentage of the sample weight analyzed. The experiment was repeated thrice for each sample and the reading recorded as the average of three replicates. The percentage of the alkaloids in the sample was estimated using the expression below. % Alkaloids = Weight of Alkaloids Residue Weight of Sample ×100 Cyanides Alkaline picrate paper was prepared by dipped strips of Whatman 1 paper into 1% picric acid solution and dried. Then, dipped into 10% of Na2C03 solution and dried. The paper was stored in stop pered bottle. A 0.5g of sample was placed in test tube the piece of moistened alkaline pirate paper was insert in tube. The tube was closed immediately and allowed to stand for 16 – 24 hours at room temperature (280 – 32%). The pirate paper attached to the plastic strip (HNW reacted water in a paper) was removed and immersed in 5cm3 – distilled water (DH2O) in a test tube with occasional string for 30min. The uncreated yellow picrate paper was treated similarly as blank. The absorbance of the solution of HNC reacted pirated paper was measured against the bank at 510nm using the expression below. % Cyanides = Absorbance of sample Absorbance of standard× Concentration of standard Mineral Analysis Procedure for Digestion Each of the prepared samples (2g) were accurately transferred into a digestion tube, 30cm3 of the acid mixture was added to the samples in the digestion tubes. The digestion tubes containing the mixtures were placed on the digestion block, it was allowed to digest until the brown fume disappeared and the white dense fume of perchloric acid was observed with the total volume of the whole mixture reduced to about 5cm3. The digestion process was terminated and the digest were diluted with distilled water. The Yusuf, A. B. et al, Comparative Studies on Biophysicochemical and Microbial Analysis of Three Selected Tomatoes Varieties Grown in Kebbi State www.ijlsar.orglable at: iAva 602 | 606 P a g e digests were transferred quantitatively into different volumetric flasks of a known volume and were made up to the mark with distilled water. The digests were then transferred into well Stoppard rubber containers and made ready for the analysis. Determination of minerals using an AAS machine Sample analysis was done using AA240FS atomic absorption spectrophotometer (AAS) equipped with a hollow cathode lamp, current 10 mA, wavelength 217 nm, band pass 0.5 nm, with a flame type consisting of air/acetylene and stoichiometric fuel flow at 0.9-1.2 dm3 /min. Levels of Minerals (Phosphorous, Potassium, calcium, Magnesium, Sodium, Zinc) in the tomato samples were determined by weighing 1.0 g of the ashed samples into a digestion tube and digesting it with 10 ml of a mixture of concentrated nitric acid (HNO3) and concentrated HCl on a hot plate. On cooling, the digested sample was filtered using a whatsman filter paper into a 50 ml volumetric flask and made up to mark with distilled water. The filtration was aspirated into the AAS and levels of the minerals were determined. Isolation of Bacterial and Fungal species from Tomatoes Sample Serial dilution of the samples was done adopting a method as described by Fawole and Son, (2009). Plating and Bacterial count was done according to the procedure as described by Cheesbrough, (2018). Identification of Fungal Isolates Fungal isolated were identified adopting a method as described by Fujita, (2020).The fungal isolates were identified using Czapek Dox Agar (CDA) for macroscopic identification, while the microscopic features were identified using slide culture techniques. Identification of Bacterial Isolates Bacterial isolates were identified according to the procedure as described by Chees brough, (2018). The bacterial identification was based on morphological characteristics such as colony appearance; shape, elevation, edges, consistency, colony surface and pigmentation were observed for each bacterial colony after 24 hours of growth. This also included biochemical characterization. The key tests that were used for identification include: Gram staining, catalase, indole, citrate, lactose, motility and sucrose. Gram staining techniques were conducted according to the procedure described by Hardy, (2024). Statistical Analysis Results were presented as mean values and standard deviations. Data were subjected to analysis of variance (ANOVA) and a difference was considered significant at p < 0.05. Values were analyzed statistically using Graph Pad PRISM version 6.05 software (Statcon, Witzenhausen, Germany). RESULTS Nutritional and anti-nutritional composition tomatoes sample Proximate Composition of tomatoes Sample Table below shows the proximate composition of three varieties of tomatoes collected from different location in Kebbi state, the results revealed that Heirloom has the highest moisture contents of 93.6%, followed by Plum with 92.2% and Cherry with 92.1%, respectively. Plum and Cherry have the lowest crude ash with 0.43% each whereas Heirloom had the highest with 0.51%. Similarly, the result also showed that Plum has the highest crude fat of 0.23%, followed by Cheery with (0.21%) and Heirloom (0.19%). Conversely, the highest crude proteins of 0.82% were recorded in Cheery which was as twice as that in Plum (0.82%) and Heirloom (0.71%). On the other hand, Plum has the highest crude fibre (3.03%), followed by Cheery and heirloom with 4.50% and with 4.30% respectively. The carbohydrate content in Plum was the highest content (3.50%), followed closely by Cheery (3.07) and Heirloom (2.66%). Table 1: The proximate composition of three varieties of tomato Samples %Moisture content %Crude Ash %CrudeFats %Crude Protein %Crude Fibre % Carbohydrate Plum 92.2±2.4a 0.51±0.0a 0.23±0.0a 0.71±0.01a 3.03±0.05a 3.50±0.02a Heirloom 93.6±3.0a 0.43±0.0a 0.19±0.0b 0.82±0.0b 2.30±0.03b 2.66±0.01b Cheery 92.1±2.7a 0.43±0.0a 0.21±0.01a 1.69±0.03a 2.50±0.04b 3.07±0.04a Values are means ± standard deviation of triplicate determination. Values with different superscript in the same column differ significantly at (P<0.05). Anti-nutritional composition of tomatoes Sample The table below shows the oxalate content of the Cherry tomato specie was observed to be lower than the Heirloom tomato specie and Plum tomatoes specie with 6.12%, 6.89% and 7.43% respectively. The phytate content in the heirloom tomato was seen to be less as compared to the Cheery and Plum with 5.12%, 5.78 and 6.43% respectively. The Alkaloid content in the Plum is appear to Yusuf, A. B. et al, Comparative Studies on Biophysicochemical and Microbial Analysis of Three Selected Tomatoes Varieties Grown in Kebbi State www.ijlsar.orglable at: iAva 602 | 607 P a g e be larger compared to Heirloom and Cherry tomato with 4.73%, 3.65% and 3.85% respectively. For this research the Cyanide content in the both Heirloom, Plum, and Cheery is appear to very less, and negligible with 0.0265%, 0.0212%, and 0.0289% respectively. Table 2: Anti-nutritional factors of the three varieties tomatoes (Mg/g) Percentage (%) S/NO Samples Oxalate Phytate Cyanides Alkaloid 1 Heirloom 7.43±0.10a 5.12±0.02a 0.0265±0.01a 3.65±0.02a 2 Plum 6.89±0.09b 6.43±0.03b 0.0212±0.01a 4.73±0.02b 3 Cheery 6.12±0.08b 5.78±0.03a 0.0289±0.01a 3.85±0.02a Values are means ± standard deviation of triplicate determination. Values with different superscript in the same column differ significantly at (P<0.05). Mineral Composition of Three Varieties of Tomato Table below shows the mineral composition of three varieties of tomato collected from different location in Kebbi state. The results revealed that Heirloom has the highest Phosphorous contents with 1.8ppm followed by Cheery 1.5ppm and Plum 0.9ppm respectively. The results also showed that Heirloom has the highest potassium with 2.2ppm, Cheery 1.6ppm and Plum with 1.4ppm. On the calcium contents, Heirloom and Plum has the same contents of 0.18ppm little more than the Cheery (0.16ppm). The results for magnesium contents revealed that Cheery has the highest content of 0.35 ppm, followed by Plum (0.32ppm) and Heirloom (0.29ppm). Similarly, the Sodium contents in Cheery was the highest with (0985ppm) followed by Heirloom with 0.0875ppm. Plum was recorded to have the least Sodium (0.0630ppm) contents. The results revealed that Heirloom has the highest zinc contents with 0.0954ppm followed by Cheery 0.0912ppm and Plum 0.898ppm respectively. Table 3: The Mineral composition of the three varieties of tomatoes Sample Phosphorous Potassium (Mg/g) Percent(%) Calcium Magnesium Sodium zinc Heirloom 1.8±0.01a 2.2±0.03a 0.18±0.01a 0.29±0.01a 0.0875±0.010a 0954±0.01a Plum 0.9±0.01b 1.4±0.02b 0.18±0.01a 0.32±0.01b 0.0630±0.010b 0898±0.01b Cheery 1.5±0.02a 1.6±0.02b 0.16±0.01a 0.35±0.01b 0.0985±0.020b 0912±0.01a Values are means ± standard deviation of triplicate determination. Values with different superscript in the same column differ significantly at (P<0.05). Identification of Bacteria and Fungi Associated with tomatoes Samples Microbial Counts Numerous colonies were seen on the Nutrient agar medium and potato dextrose agar medium. The total microbial count was observed higher in heirloom sample followed by Plum Sample, and Cheery sample (Table 4). Table 4: Number of colonies in CFU obtained from three tomatoes varieties Name of Sample Number of Colonies in CFU/g Heirloom 4.4×10-7 Plum 2.8×10-7 Cheery 1.97×10-8 Key: NA= CFU= Colony Forming Unit Yusuf, A. B. et al, Comparative Studies on Biophysicochemical and Microbial Analysis of Three Selected Tomatoes Varieties Grown in Kebbi State www.ijlsar.orglable at: iAva 602 | 608 P a g e Biochemical Characterization of Bacterial Isolate Biochemical test results revealed the presence of Escherichia coli, Micrococcus luteus, Streptococcus pneumonia, Staphylococcus aureus,Enterobacter sp. Salmonella typhiKlebsiella sp., andBacillus sp.(Table 5). Table 5: Identification of bacterial isolates from three varieties tomato sample Test Organism Gram Stain Shape Cell Mot Gas Suc Lact Glu Cat Cit Ind Escherichia coli Gram Negative Rod Singly - + + + - + - + Micrococcus luteus Gram Positive Cocci Cluster - - + + + + - - Streptococcus pneumonia Gram Positive Cocci Chain - + + + + - + - Staphylococcus aureus Enterobactersp. Salmonella typhi Klebsiellasp. Bacillus sp. Gram Positive Gram Positive Gram Positive Gram Positive Gram Positive Cocci Cocci Cocci Cocci Cocci Cluster Cluster Chain Cluster Chain - - + - + - - - - - - - + - + + + - + - + - - + - + + + - + + - + - - - + - + - Key:Suc= Sucrose, Cat= Catalase, Ind= Indole, Lact= Lactose, Cit= Citrate, Mot= Motality,Glu= Glucose, += Positive, -= Negative. Frequency and Percentage Occurrences of Bacterial Isolate The result revealed that a total of 19 cultured (100%) bacterial isolates identified in tomatoes samples obtained from Heirloom, Plum and Cheery tomatoessamples (Table 6). Table 6: Frequency of isolation and percentage of bacterial isolate in tomato sample S/No Sample Labeled Bacteria Number of Colonies Frequency 1 Heirloom Enterobactersp. 4 22.2 Salmonella typhi 3 13.3 2 Plum Klebsiellasp. Streptococcus pneumonia 5 2 28.2 12.7 3 Cheery Staphylococcus aureus Bacillus sp. 2 3 12.7 13.2 Total 19 100% Frequency and Percentage Occurrences of Fungal Isolate The result revealed that a total of 5 cultured (100%) fungal isolates identified in tomatoes samples obtained from Heirloom, Plum and Cherry tomatoes samples, (Table 7). Table 7: Frequency of isolation and percentage of fungal isolates in tomatoes sample. S/No Sample Labeled Fungus Frequency Percentage 1 Heirloom Saccharomyces spp 4 38.5 2 Plum Aspergillusspp 3 33.8 Fusariumspp 2 11.5 3 Cheery Rhizopusspp 2 11.5 Fusariumspp 1 7.7 Total 12 100% Yusuf, A. B. et al, Comparative Studies on Biophysicochemical and Microbial Analysis of Three Selected Tomatoes Varieties Grown in Kebbi State www.ijlsar.orglable at: iAva 602 | 609 P a g e Knowledge Statements on the impact of Handling and storage practices of Tomato DISCUSSION There are no significant differences in the proximate contents among the three major tomato Varieties collected. Among this Varieties Cheery has relatively lower moisture content compared to that of Heirloom and Plum. High moisture content of fruits is associated with rapid microbial attack due to abundant water activity. Thus, Cheery would have longer shelf lives compared to Heirloom and Plum Varieties. Various levels of moisture content for tomatoes have been reported and the results of this finding were in conformity with that of Mohammed et al. (2017) have reported the moisture contents of the three cultivars with an average level of 90.75±0.03, 88.43±0.04 and 84.15±0.01% for Roma VF, Ronita, and UTC, respectively. The results showed that there is a generally low percentage ash content in all of the tomato varieties. Lower content of acidinsoluble ash indicates the presence of a small amount of nonphysiological components like silica and silicates whereas higher content of acid-soluble ash suggests larger amount of acid soluble compounds like oxalates, carbonates, phosphates and oxides. This finding is closely in agreement with the results of Islaryet al. (2016) reported low ash content in the fruits containing salt of metals and trace minerals. The results of the fat, fibre, and protein and carbohydrate contents of tomato fruits presented showed no significant differences among the varieties; Heirloom has the lowest crude fat this is because it has low moisture content. There is inconsistence in the values obtained in this study for the tomato varieties used; this is in conformity with the finding of Rickman et al. (2010) A part from carbohydrate contents which was not significantly different, tomato varieties varied a lot in terms of nutrient composition such that no single variety was identified with the higher amount of all the nutrients analyzed with the exception of Plum that was analyzed with higher amount of crude fibre. This implies that these tomato varieties can equally serve the same purpose. Oxalic acid is an organic acid produced in animals and plants when sugar, carbohydrates and other carbon sources are metabolized. The presence of oxalate in sample above acceptable levels causes irritation in the mouth and the lining of the gut (Abezaet al.2007) and also hinders the absorption of divalent minerals, particularly calcium (Ola and Oboh, 2010). This in effect makes calcium inaccessible by the body, especially for maintenance of strong bones, teeth, co-factor in enzymatic reactions, nerve impulse transmission and blood clothing (Unuofinet al., 2017). A distinctive property of oxalic acid that makes it so dangerous is that once it has linked with calcium, it is practically insoluble at the acidic pH normally found within the body. An unusual characteristic of calcium oxalate is that nothing can dissolve it and that makes it such an exasperating problem (Ola and Oboh, 2010). Over consumption of food with high concentration of oxalate causes kidney stones. The study indicates that the level of oxalate in tomatoes sample is not high to pose any dangers to consumers. Phytate is the salt form of phytic acid known as inositol hexakisphosphate (IP6). Phytic acids are found in abundance in fiber rich foods and are recommended because they protect human from cardiac vascular diseases and some form of cancer (Norhaizan and NorFaizadatul-A, 2009; Akanemeet al., 2014). With this advantage, yet phytic acid reduce the bioavailability of minerals because of its strong binding affinity to them. They chelate metal ions such as calcium, copper, iron, zinc, magnesium and molybdenum forming insoluble complexes that are poorly absorbed from gastrointestinal tract (Bello et al., 2008; Adebiyiet al., 2015). Generally, the more phytic acid in food the more minerals are blocked from the heart. Therefore, the study shows that the value obtained is below toxic levels and so does not pose any danger to consumers. Alkaloids are large group of substances found in plant and fungi. It’s useful as diet ingredients, supplements, and pharmaceuticals. Alkaloids are considered to be anti-nutrients because of their action on the nervous system, disrupting or inappropriately augmenting electrochemical transmission. For instance, consumption of high tropane alkaloids will cause rapid heartbeat, paralysis and in fatal case, lead to death. Uptake of high dose of tryptamine alkaloids will lead to staggering gate and death. Indeed, the physiological effects of alkaloids have on humans are very evident. Cholinesterase is greatly inhibited by glycoalkaloids, which also cause Knowledge statement on handling and storage of tomatoes (%) Heirloom farmers Plum farmers Cheery farmers Sorting 68.0 23.2 8.2 98.2 Effective picking 95.5 Proper storage facilities 91.7 Short-term storage 81.4 Smooth surface 83.6 Proper packaging during transportation 76.7 Use of oversized basket 64.2 Yusuf, A. B. et al, Comparative Studies on Biophysicochemical and Microbial Analysis of Three Selected Tomatoes Varieties Grown in Kebbi State www.ijlsar.orglable at: iAva 602 | 610 P a g e symptoms of neurological disorder. Other toxic action includes disruption of the cell membrane in the gastrointestinal tract (Fernando et al., 2020). The study indicates that the level of alkaloids obtained in tomatoes sample is not high to pose any dangers to consumers. The mineral composition of tomatoes revealed that Cherry tomatoes have the higher concentration of sodium, magnesium and phosphorus this could be due to low fat content. The finding is in conformity with that of Shina et al. (2018) the outstanding values of the tomato as a source of special nutrient needed in the diet are indicated by the nutritive values. All the three tomatoes varieties are good sources of quality and mineral elements. The variation in the nutritive values of different varieties of tomato used in this study might be due to the size, shape aroma and lycopene contents. Also, distribution of minerals needed for human health in the fruits can be affected by cultural production methods Olaniyi et al. (2010). Enterobacter sp. have been implicated in food infections and intoxication leading to different forms of diarrhoeal diseases among other complications especially in young children, the elderly and the immune-compromised (Prescott et al., 2002). Hence, Enterobacter sp. are considered pathogenic as it can cause food borne disease when ingested, and its presence in Tomatoes sample indicates potential fecal contamination, raising concerns about food safety. Therefore, finding Enterobacter sp. in tomatoes sample is a sign of potential health risk including diarrhea, loss of appetite and stomach pains. Staphylococcus pneumonia, a well-known commensal of human microbiota (Prescott et al., 2002) can contaminate food process and handled with bare hands as such their presence in the samples suggest possible contamination from direct contact or aerialdroplet mechanisms such as coughing or sneezing by Tomatoes processors/retailers or handler (Prescott et al., 2002). Indeed, Staphylococcus pneumonia can be pathogenic if present in tomatoes sample. It causes food poisoning and other disease in humans. Therefore, finding Staphylococcus pneumonia in tomatoes sample is a sign of potential health risk including liver damage and cancer. Salmonella typhi are opportunistic environmental pathogens that can cause serious ailment in individuals with suppressed immunity (Prescott et al., 2002). It generally spoiled tomatoesand has been detected in the air, water, soil, plants, and food. Salmonella typhi are considered as non-pathogenic, harmless, commensal organism, but it can cause disease in people with certain conditions. Therefore, finding Salmonella typhi in tomatoes sample is a sign of less health risk including hepatic and brain abscess. Streptococcus aureus can cause both minor infections, such as otitis and sinusitis, and severe invasive infections, such as community-acquired pneumonia and meningitis (Prescott et al., 2002). Indeed, Streptococcus aureus is pathogenic if present in tomatoes sample. It causes food poisoning and other disease in humans. Therefore, finding Streptococcus aureusin tomatoes sample is a sign of potential health risk including pneumonia in children and meningitis. The fungi recovered from the tomatoes samples are of public health importance. For example Aspergillus sp. and Saccharomyces spp, and have been implicated in difference mycotic infections ranging from superficial dermatophytosis to deep-seated organ infections (Prescott et al., 2002; Kabak et al., 2006). The presence these fungi in tomatoes could be linked to poor handling and unhygienic spreading on of tomatoes on the floor/ground/open basin in the farms for sale thereby giving room for the spores of these fungi which are ubiquitous in the surrounding to gain access to the commercial tomatoes. This is consistent with findings by Osho et al. (2010), moulds such as Aspergillus Saccharomyces sp., Fusarium have been associated with tomatoes during storage and their growth results in changes in the organoleptic, microbiological and nutritive quality which lead to spoilage (Amadi and Adebola, 2008). Akano, (2011) had reported that all the food contents of tomatoes diminished following infection with these microbes. The fungi detected in this study were considered pathogenic causing food intoxication to consumers. Therefore, finding these fungi in tomatoes sample is a sign of less health risk including lung disease and or asthma. The result reveals that the majority (68.0%) are Plum farmers while (23.2%) are heirloom farmers and (8.8%) are Cheery farmers. So also (98.2%) of the respondents knew that sorting is necessary for the removal of rotten, damaged, or diseased fruits from healthy and clean ones. Fruits that are infected or damaged can generate large amounts of ethylene, which can have an impact on nearby fruits. (Pokhrel, 2021) stated that it is necessary to remove diseased tomato fruit to avoid contamination of other healthy fruits; if not, this will lead to contamination, which results in rotten products and postharvest loss of tomatoes. Also the majority (95.5%) of the respondents knew that efficient and effective picking can increase the shelf life of tomatoes. According to (Mohan et al,. 2023), careful tomato selection extends its shelf life, but careless treatment of tomatoes during and after harvest results in low yields, waste, and financial losses for farmers (Rajapaksha et al., 2021). estimated losses for fruits and vegetable crops to range from 4–12% as a result of poor harvesting practices, including mechanical damage due to rough picking and handling in the field. The result shows that the majority (91.7%) of the respondents knew that proper storage facilities help to protect tomatoes from deteriorating. Due to their high moisture content, tomatoes are exceedingly difficult to keep for an extended period at room temperature. Tomatoes can be kept for up to7days at room temperature. For a longer period, tomatoes can be stored at a temperature of 13°C–15°C and a relative humidity of 80–85% (Silva et al., 2021). To guarantee a steady supply of raw materials for processors, Yusuf, A. B. et al, Comparative Studies on Biophysicochemical and Microbial Analysis of Three Selected Tomatoes Varieties Grown in Kebbi State www.ijlsar.orglable at: iAva 136| 611 P a g e storage is typically necessary throughout the tomato value chain. Nonavailability of storage facilities to local farmers implies that farmers will have to sell at reduced prices as they cannot keep the highly perishable products from deteriorating (Tongbram et al., 2021). However, in most cases, tomatoes are not stored fresh because of their high perishable nature. Entries show that the majority (83.3%) of the respondents indicated that for short-term storage (up to a week), tomato fruits can be stored at room temperature provided there is enough ventilation to reduce the accumulation of heat from respiration. (Rutta, 2022) stated that the majority of tomato farmers in Nigeria stored their vegetables under normal temperature conditions. This research revealed that the majority of farmers spread tomatoes on the floor of the room while leaving the windows open to allow for crossventilation. Respondents stated that this helps prolong the shelf life of tomatoes. Result from the survey reveals that the majority (81.4%) of the respondents also knew that using smooth surfaces and shallow containers would prevent overloading, thereby reducing mechanical injuries to the harvested tomato .According to the respondents, the use of the “happy family” bowl is a result of the smooth surface, which prevents tomatoes from spoilage, especially during transportation. (Njilar et al. 2023) noted that packaging containers with sharp edges must be discouraged to avoid bruising and puncturing of the produce. The majority (76.7%) of respondents were aware that in order to minimize excessive movement or vibration during transit, the produce should be immobilized by adequate packing and stacking. According to Tkaczyk and Szpotaski (2023), physical damages might occur during transit due to package sizes (big bags), vehicle overloading, and unsuitable packing materials, resulting in excess vibration. Results reveals that a greater proportion (64.2%) of the respondents knew that an oversized woven basket results in excessive crushing forces on tomatoes located at the base of the basket. According to Anyoha et al. (2014), inefficient packaging of produce during transportation results in excess crushing of tomato fruits at the base of the basket as they are usually heaped on top of one another. CONCLUSION This study revealed that tomatoes varieties collected from various farms in Kebbi state, vary in their proximate, anti-nutritional and minerals composition. Current dietary guidelines to combat chronic diseases, such as cancer and coronary artery disease, recommend increased intake of plant foods, including fruits and vegetables, which are rich sources of antioxidants, and many studies have shown that a close relation exists between the intake of vegetables and cancer prevention. Therefore, tomatoes as one of the most versatile and widely used food plants could play an important role in human diet. These local varieties grown in Kebbi State are also good source of nutrient (Heirloom, Plum and Cheery) with no significant difference in the physiological quality parameters such as moisture, ash, fat, carbohydrate, protein, and lipid, and minerals. The anti-nutritional contents of Heirlom and plum tomatoes pod where moderately low meanwhile cherry tomato had a lower anti-nutritional concentration. Bacteria and fungi detected are of public health relevance. 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