Volume 3, Issue 3, September 2018, Page: 95-101
Nutrient Retention Capacity of White and Red Varieties of Onion (Allium Cepa) Bulbs as Influenced by Storage Conditions
Shamsudeen Nassarawa Sanusi, Department of Food Science and Technology, Bayero University, Kano, Nigeria
Mathew Kolawole Bolade, Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
Isaac Babatunde Oluwalana, Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
Received: Aug. 23, 2018;       Accepted: Sep. 18, 2018;       Published: Nov. 29, 2018
DOI: 10.11648/j.ijfsb.20180303.14      View  20      Downloads  29
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.
Keywords
Onion, Nutrient, Storage, Postharvest, Proximate Composition
To cite this article
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, International Journal of Food Science and Biotechnology. Vol. 3, No. 3, 2018, pp. 95-101. doi: 10.11648/j.ijfsb.20180303.14
Copyright
Copyright © 2018 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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