Proximate Composition and Physicochemical Properties of Different Released and Improved Onion (Allium cepa L.) Bulbs Varieties

Abstract

Since its significant an ingredient in various dishes, medicinal property, nutritional worth and energy value, red onions (Allium cepa L.) impart numerous health benefits to users. The purpose of this research was to determine proximate composition and selected physicochemical properties of different red onion (Allium cepa L.) varieties grown at same field management condition in Ethiopia as well as comparative study among varieties and between study varieties and standard reference.  All field and laboratory data was analyzed one way ANOVA SAS statically soft ware and the result of agronomy data was indicated that there were a significant difference in marketable and unmarketable yield in terms of number and weight of bulbs among the onion varieties (P<0.05) while no significant different in data of stand count at 1 1/2 and harvested time, bulb skin thickness, color, shape of full grown bulb and weight of bulb. The result of physical parameters showed that significant difference among the varieties in JV, JW and TSS content but no significant difference in Juice color, MC and pungency at (P< 0.05).Statically comparative study was conducted to investigate the proximate composition between studied varieties and standard reference and the result showed that Ethiopian onion cultivars were high in ash (4.14±0.12- 8.3±0.14%), protein (8.6±0.03 –10.84±1.23%) and fiber (3.82± - 5.15±0.12%) content than standard (0.35, 3.1,1.7% respectively) but low in vitamin C(2.21±0.11- 4.41±0.12 mg/100g), carbohydrate (16.77±1.1-21.87±0.4 g/100g) and energy value(109.45± 3.3– 137.43±7.1 KJ/100g) than standard(7.4,35.87,166 KJ/100g respectively). The levels of pH value (5.41±0 - 2-5.59±0.1), fat (0.68±0.7-0.85±0.12%) content were almost identical among varieties and standard (5.29, 0.84%) respectively.

Keywords: Onion, Varieties, Proximate analysis, Physical parameters, ANOVA