Journal of Agriculture and Crops ISSN(e): 2412-6381, ISSN(p): 2413-886X Vol. 9, Issue. 3, pp: 413-420, 2023 URL: https://arpgweb.com/journal/journal/14 DOI: https://doi.org/10.32861/jac.93.413.420 Academic Research Publishing Group 413 Original Research Open Access Effect of Drying on the Blends of Tomato-Pepper-Turmeric Powder Musa Omotayo Jimoh (Corresponding author) Department of Chemical and Food Sciences, Bells University of Technology, Ota, Nigeria Email: omotayojimoh50@gmail.com Emmanuel Adediran Alamu Department of Chemical and Food Sciences, Bells University of Technology, Ota, Nigeria Oluwafemi Seun Adeoye Department of Chemical and Food Sciences, Bells University of Technology, Ota, Nigeria Article History Received: 15 April, 2023 Revised: 22 June, 2023 Accepted: 14 July, 2023 Published: 19 July, 2023 Copyright © 2023 ARPG This work is licensed under the Creative Commons Attribution International CC BY: Creative Commons Attribution License 4.0 Abstract Tomatoes and pepper are inevitable ingredients in food preparation and the need to minimize their losses cannot be over- emphasized. Matured red tomato, pepper and turmeric sourced locally were cleaned, sliced (10-15 mm) and dried using vacuum oven (60 o C for 14 h). Fresh blends of tomato, pepper and turmeric (RBA and RBB) and dried blends of tomato, pepper and turmeric (DBA and DBB) samples were analyzed for proximate, selected minerals, vitamin, phytochemical and sensory properties. Moisture, ash, protein, fat, fiber and carbohydrate content in DBA was 18.26 %, 11.95 %, 14.31 %, 3.77 %, 3.08 % and 48.89 %; and 16.80 %, 14.78 %, 13.04 %, 4.28 %, 3.21 % and 51.41 % in DBB. Calcium and iron content in DBA was 102.63 mg/100g and 78.90 mg/100g; while in DBB, 114.25 mg/100g and 81.35 mg/100g respectively. However, dried samples had no significant difference in magnesium, potassium, sodium and zinc content (p ˃ 0.05). Ascorbic acid and β-carotene in DBA and DBB was 73.90 mg/100g and 66.48 mg/100g; and 71.28 mg/100g and 59.27 mg/100g respectively. Carotenoids, phenol and flavonoids in DBA and DBB were 510.38 mg/100g, 425.60 mg/100g and 1040.88 mg/100g; and 512.86 mg/100g, 429.10 mg/100g and 1035.26 mg/100g respectively. Inclusion of turmeric improves phytochemical properties of the blends and enhances consumer acceptability. Keywords: Drying; Analyses; Properties; Vegetable; Spice. How to Cite: Musa Omotayo Jimoh, Emmanuel Adediran Alamu, Oluwafemi Seun Adeoye, 2023. "Effect of Drying on the Blends of Tomato-Pepper-Turmeric Powder." Journal of Agriculture and Crops, vol. 9, pp. 413-420. 1. Introduction Tomatoes (Solanum lycopersicum) are type of vegetable fruit that is abundantly farmed around the world and is one of the most popular foods, both fresh and cooked. Tomatoes are considered to be part of a healthy diet since they are low in fat and cholesterol-free. They are high in vitamin B, as well as important amino acids, carbohydrates, and dietary fibers [1, 2]. They are also high in carotenoids (especially lycopene), ascorbic acid (vitamin C), vitamin E, folate, flavonoids, and potassium which are helpful to one's health [3]. Carotenoids, ascorbic acid, and phenolic compounds are the major antioxidants found in tomatoes. Lycopene has been given a lot of attentions by medical researchers. And as a result, assertions have been made that lycopene may be beneficial in the treatment of cancer, coronary heart disease, and other chronic disorders [4]. The tomatoes’ seeds and peel contain protein, dietary fibers and bioactive chemicals [5]. Cayenne pepper is a variety of Capsicum annuum that is used to flavor food [6]. It is a widely used spice in a variety of regional cooking methods, and they have been used medicinally for thousands of years. This pepper among others has a high nutritional profile, including a range of antioxidants that are good for health. The primary chemical in cayenne pepper is capsaicin which is responsible for its therapeutic qualities. In reality, the amount of capsaicin in a cayenne pepper determines how hot it is [7]. Cayenne pepper has traditionally been used as an analgesic, antimicrobial, and anti-irritant. It helps to correct digestive issues such as gas and intestinal spasms, as well as providing a stimulant impact that can help with nerve pain [8]. Cayenne pepper may give substantial antioxidant protection against malignancies like as lymphoma and leukemia due to presence of capsaicin [9]. Turmeric (Curcuma longa) is a Zingiberaceae herba perennial monocotyledonous herbaceous plant grown in Bangladesh, Thailand, Malaysia, Philippines, and Nigeria. It is widely used as a spice and as a medicinal crop [10]. Curcumin, dimethoxy curcumin, and bisdemethoxycurcumin are active biological compounds contained in turmeric [11]. Curcumin, has been proven to help in the reduction of blood sugar level, in the treatment and prevention of Type 2 diabetes, and therapy option for inflammatory disorders such as arthritis [12]. One of the most common methods for preserving fruits and vegetables is dehydration. Its major purpose is to eliminate enough water to keep microbial spoilage and deterioration reactions to a minimal. However, it is widely understood that when vegetables are dried, they get through the physical, structural, chemical, and nutritional changes that might impaired qualitative features like texture, color, and nutritional content [13]. Hot air drying (oven