International Journal of Food Science and Biotechnology

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Nutrient Retention Capacity of White and Red Varieties of Onion (Allium Cepa) Bulbs as Influenced by Storage Conditions

Received: 23 August 2018    Accepted: 18 September 2018    Published: 29 November 2018
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Abstract

The influence of different storage conditions (ambient temperature, refrigeration temperature, and hot air wooden cabinet storage) on nutrient retention capacity of onion bulbs was investigated. The fresh onions varieties (red and white) were obtained from a private farm (Modibbo Isah Farms, Bichi, Kano State, Nigeria). The experiment followed a completely randomized design in a factorial 3 × 2 × 8, with a total of 48 treatments, corresponding to three storage temperature conditions, two onion varieties and eight-week storage duration. The storage temperature conditions were ambient temperature (30±2°C), refrigeration storage (5-7°C) and hot air wooden cabinet storage (45-50°C) while the two onion varieties were white and red types. The prevailing relative humidity during the storage period ranged between 70 and 95%. The result showed that some constituents of the stored onions decreased with increase in the storage period and this particularly occurred in moisture content (86.89-63.76%). Some parameters showed increased values with increase in the storage period and these include ash content (0.98-1.60%), fat content (1.28-1.76%), protein content (1.45-4.75%), crude fibre content (0.96-1.74%), and carbohydrate content (9.05-28.82%). The onion types essentially exhibited diverse responses to these different storage conditions which might be linked to botanical diversity. However, the red onions seem to show greater stability in terms of nutrient retention than the white type while ambient temperature storage conditions may be regarded as the best of the three storage conditions investigated.

DOI 10.11648/j.ijfsb.20180303.14
Published in International Journal of Food Science and Biotechnology (Volume 3, Issue 3, September 2018)
Page(s) 95-101
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Onion, Nutrient, Storage, Postharvest, Proximate Composition

References
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[2] Randle, W. M. (2000). Increasing nitrogen concentration in hydroponic solutions affects onion flavour and bulb quality. Journal of the American Society for Horticultural Science, 125: 254-259.
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[4] Marwat, S. K., Rehman, F., Khan, M A., Ahmad, M., Zafar, M. and Ghulam, S. (2011). medicinal folk recipes used as traditional phytotherapies in District Dera Ismail Khan, Pakistan. Pakistan Journal of Botany, 43: 1453-1462.
[5] Nath, K. V. N., Rao, K. N. V., Banji, D., Sandhya, S., Sudhakar, K., Saikumar, P., Sudha, P. and Chaitanya, R. K. (2010). Onion (Allium cepa) – Ethnomedicinal and therapeutic properties. Journal of Advance Pharmacetical Residue, 1 (2): 94-100.
[6] Shankara N., Maijade G., Matin H. and Van Dam B. (2005). Cultivation of tomato, production, processing and marketing. Digigrafi Press, Wangeningen, the Netherlands.
[7] Anon, (2000). Report of the Steering Committee on Postharvest Food Losses in Developing Countries. National Research Council, National Science Foundation, Washington DC.
[8] Steppe, H. M. (1976). Post harvest losses of agricultural products. Report. WP/225176 Serial No. 240. United Nations Development Programme, Teheran, Iran. Pp. 227-229.
[9] Kumar, D. G. P., Hebbar, H U., Sukumar, D. and  Ramesh, M N. (2005). Infrared and hot‐air drying of onions. Journal of Food Processing and Preservation, 29 (2): 132-150.
[10] Mota, C. L., Luciano, C., Dias, A., Barroca, M. J., Guiné, R P F. (2010). Convective drying of onion: Kinetics and nutritional evaluation. Food and Bioproducts Processing, 88 (2–3): 115-123.
[11] Abdullah R., Farooq, A., Qaiser, H., Iqtedar, M., Kaleem, A. and Naz, S. (2018). Enhancement of safety and quality of allium cepa by optimizing gamma radiation dose enduring reduction of pathogenic microflora. FUUAST Journal of Biology, 8 (1): 95-102.
[12] Kang, N. S. Kim, J H. and Kim, J. K. (2007). Modification of quality characteristics of onion powder by hot-air, vacuum and freeze drying methods. Korean Journal of Food Preservation, 18: 1-5.
[13] AOAC (1990). Association of Official Analytical Chemists. Official Method of Analysis, 15th edition.
[14] Yahaya, Y. Birnin, Y. U. A, and Badu do, B U. (2010). Study of nutrient content variation in bulb and stalk of onions (Allium cepa L.) cultivation in Aliero, Kebbi State, Nigeria. Bulgarian Journal of Basic and Applied Science, 18 (1): 83-89.
[15] Bhattacharjee, S., Sultana, A., Sazzad, M H, Islam, M A., Ahtashom, M. and Asaduzzaman, M. (2013). Analysis of the proximate composition and energy values of two varieties of onion (Allium cepa L.) bulbs of different origin: A comparative study. International Journal of Nutrition and Food Science, 2 (5): 246: 253.
[16] Sangwan, A., Kawatra, A. and Sehgal, S. (2010) Nutritional evaluation of onion powder dried using different drying methods. Journal of Dairying, Foods and H S., 29 (2): 151-153.
[17] Edeogu, C. O., Ezeonu, F. C., Okaka, A. N. C., Ekuma, C. E., and Elom, S. O. (2007). Proximate composition of staple food crops in Ebonyi State (South Eastern Nigeria). International Journal of Biotechnology and Biochemistry, 3 (1): 1-8.
[18] Sharma, K. and Lee, Y. (2016). Effect of different storage temperature on chemical composition of onion (Allium cepa L.) and its enzymes. Journal of Food Science and Technology, 53 (3): 1620–1632.
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Author Information
  • Department of Food Science and Technology, Bayero University, Kano, Nigeria

  • Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria

  • Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria

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    Shamsudeen Nassarawa Sanusi, Mathew Kolawole Bolade, Isaac Babatunde Oluwalana. (2018). Nutrient Retention Capacity of White and Red Varieties of Onion (Allium Cepa) Bulbs as Influenced by Storage Conditions. International Journal of Food Science and Biotechnology, 3(3), 95-101. https://doi.org/10.11648/j.ijfsb.20180303.14

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    ACS Style

    Shamsudeen Nassarawa Sanusi; Mathew Kolawole Bolade; Isaac Babatunde Oluwalana. Nutrient Retention Capacity of White and Red Varieties of Onion (Allium Cepa) Bulbs as Influenced by Storage Conditions. Int. J. Food Sci. Biotechnol. 2018, 3(3), 95-101. doi: 10.11648/j.ijfsb.20180303.14

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    AMA Style

    Shamsudeen Nassarawa Sanusi, Mathew Kolawole Bolade, Isaac Babatunde Oluwalana. Nutrient Retention Capacity of White and Red Varieties of Onion (Allium Cepa) Bulbs as Influenced by Storage Conditions. Int J Food Sci Biotechnol. 2018;3(3):95-101. doi: 10.11648/j.ijfsb.20180303.14

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  • @article{10.11648/j.ijfsb.20180303.14,
      author = {Shamsudeen Nassarawa Sanusi and Mathew Kolawole Bolade and Isaac Babatunde Oluwalana},
      title = {Nutrient Retention Capacity of White and Red Varieties of Onion (Allium Cepa) Bulbs as Influenced by Storage Conditions},
      journal = {International Journal of Food Science and Biotechnology},
      volume = {3},
      number = {3},
      pages = {95-101},
      doi = {10.11648/j.ijfsb.20180303.14},
      url = {https://doi.org/10.11648/j.ijfsb.20180303.14},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijfsb.20180303.14},
      abstract = {The influence of different storage conditions (ambient temperature, refrigeration temperature, and hot air wooden cabinet storage) on nutrient retention capacity of onion bulbs was investigated. The fresh onions varieties (red and white) were obtained from a private farm (Modibbo Isah Farms, Bichi, Kano State, Nigeria). The experiment followed a completely randomized design in a factorial 3 × 2 × 8, with a total of 48 treatments, corresponding to three storage temperature conditions, two onion varieties and eight-week storage duration. The storage temperature conditions were ambient temperature (30±2°C), refrigeration storage (5-7°C) and hot air wooden cabinet storage (45-50°C) while the two onion varieties were white and red types. The prevailing relative humidity during the storage period ranged between 70 and 95%. The result showed that some constituents of the stored onions decreased with increase in the storage period and this particularly occurred in moisture content (86.89-63.76%). Some parameters showed increased values with increase in the storage period and these include ash content (0.98-1.60%), fat content (1.28-1.76%), protein content (1.45-4.75%), crude fibre content (0.96-1.74%), and carbohydrate content (9.05-28.82%). The onion types essentially exhibited diverse responses to these different storage conditions which might be linked to botanical diversity. However, the red onions seem to show greater stability in terms of nutrient retention than the white type while ambient temperature storage conditions may be regarded as the best of the three storage conditions investigated.},
     year = {2018}
    }
    

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  • TY  - JOUR
    T1  - Nutrient Retention Capacity of White and Red Varieties of Onion (Allium Cepa) Bulbs as Influenced by Storage Conditions
    AU  - Shamsudeen Nassarawa Sanusi
    AU  - Mathew Kolawole Bolade
    AU  - Isaac Babatunde Oluwalana
    Y1  - 2018/11/29
    PY  - 2018
    N1  - https://doi.org/10.11648/j.ijfsb.20180303.14
    DO  - 10.11648/j.ijfsb.20180303.14
    T2  - International Journal of Food Science and Biotechnology
    JF  - International Journal of Food Science and Biotechnology
    JO  - International Journal of Food Science and Biotechnology
    SP  - 95
    EP  - 101
    PB  - Science Publishing Group
    SN  - 2578-9643
    UR  - https://doi.org/10.11648/j.ijfsb.20180303.14
    AB  - The influence of different storage conditions (ambient temperature, refrigeration temperature, and hot air wooden cabinet storage) on nutrient retention capacity of onion bulbs was investigated. The fresh onions varieties (red and white) were obtained from a private farm (Modibbo Isah Farms, Bichi, Kano State, Nigeria). The experiment followed a completely randomized design in a factorial 3 × 2 × 8, with a total of 48 treatments, corresponding to three storage temperature conditions, two onion varieties and eight-week storage duration. The storage temperature conditions were ambient temperature (30±2°C), refrigeration storage (5-7°C) and hot air wooden cabinet storage (45-50°C) while the two onion varieties were white and red types. The prevailing relative humidity during the storage period ranged between 70 and 95%. The result showed that some constituents of the stored onions decreased with increase in the storage period and this particularly occurred in moisture content (86.89-63.76%). Some parameters showed increased values with increase in the storage period and these include ash content (0.98-1.60%), fat content (1.28-1.76%), protein content (1.45-4.75%), crude fibre content (0.96-1.74%), and carbohydrate content (9.05-28.82%). The onion types essentially exhibited diverse responses to these different storage conditions which might be linked to botanical diversity. However, the red onions seem to show greater stability in terms of nutrient retention than the white type while ambient temperature storage conditions may be regarded as the best of the three storage conditions investigated.
    VL  - 3
    IS  - 3
    ER  - 

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