Effect of three drying methods on the physicochemical composition of three varieties of onion (Allium cepa L)
The effect of solar and electric drying on physicochemical composition of onion (Allium cepa L) has been studied to reduce the post-harvest losses of onion bulbs. The physicochemical and biochemical composition of three varieties of onion (White of galmi, Violet of galmi and Goudami) were also investigated using the Fourier transform infrared (FT-IR) spectroscopy (4000-400 cm- 1) and scanning electron microscopy (SEM). Protein, sugar, lipid, moisture, ash, vitamin C, and color parameters were assayed on fresh and dried onion powders. The results showed that water was the main constituent of the fresh onion bulbs (87%). They were also rich in available sugars ranging from 19 g to 59 g/100 g and proteins 4 g to 11 g/100 g of dry matter (DM). Moreover, Ca, K, P, and Mg were found to be the major minerals of the onion powders. In general, the drying process influenced significantly (P<0.05) all the parameters, especially vitamin C that decreased considerably during the process with 90.55%, 78.71% and 72.50% for White of galmi, Goudami and Violet of galmi respectively. The FT-IR spectra showed major peaks were at the wavelength of 1024 cm-1. This could be due to vibrational frequency of ACH2OH groups of carbohydrates for the three studied varieties and for the two types of drying. Finally, a nonsignificant correlation was observed between drying methods and varieties of onion powders.
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Subjects: | Q02 - Traitement et conservation des produits alimentaires, Q04 - Composition des produits alimentaires, Allium cepa, séchage au soleil, séchage artificiel, composition chimique, spectroscopie infrarouge, http://aims.fao.org/aos/agrovoc/c_281, http://aims.fao.org/aos/agrovoc/c_14413, http://aims.fao.org/aos/agrovoc/c_637, http://aims.fao.org/aos/agrovoc/c_1794, http://aims.fao.org/aos/agrovoc/c_28568, http://aims.fao.org/aos/agrovoc/c_1229, |
Online Access: | http://agritrop.cirad.fr/590841/ http://agritrop.cirad.fr/590841/1/effect-of-3-drying-on-onions.pdf |
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dig-cirad-fr-5908412024-01-29T01:34:40Z http://agritrop.cirad.fr/590841/ http://agritrop.cirad.fr/590841/ Effect of three drying methods on the physicochemical composition of three varieties of onion (Allium cepa L). Abdou Bouba Armand, Scher Joel, Aboubakar, Goudoum Augustin, Ponka Roger, Montet Didier, Mbofung Carl Moses. 2018. Journal of Food Science and Nutrition, 1 (2) : 17-24.https://doi.org/10.35841/food-science.1.2.17-24 <https://doi.org/10.35841/food-science.1.2.17-24> Effect of three drying methods on the physicochemical composition of three varieties of onion (Allium cepa L) Abdou Bouba, Armand Scher, Joel Aboubakar, Goudoum, Augustin Ponka, Roger Montet, Didier Mbofung, Carl Moses eng 2018 Journal of Food Science and Nutrition Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Allium cepa séchage au soleil séchage artificiel composition chimique spectroscopie infrarouge http://aims.fao.org/aos/agrovoc/c_281 http://aims.fao.org/aos/agrovoc/c_14413 http://aims.fao.org/aos/agrovoc/c_637 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_28568 Cameroun http://aims.fao.org/aos/agrovoc/c_1229 The effect of solar and electric drying on physicochemical composition of onion (Allium cepa L) has been studied to reduce the post-harvest losses of onion bulbs. The physicochemical and biochemical composition of three varieties of onion (White of galmi, Violet of galmi and Goudami) were also investigated using the Fourier transform infrared (FT-IR) spectroscopy (4000-400 cm- 1) and scanning electron microscopy (SEM). Protein, sugar, lipid, moisture, ash, vitamin C, and color parameters were assayed on fresh and dried onion powders. The results showed that water was the main constituent of the fresh onion bulbs (87%). They were also rich in available sugars ranging from 19 g to 59 g/100 g and proteins 4 g to 11 g/100 g of dry matter (DM). Moreover, Ca, K, P, and Mg were found to be the major minerals of the onion powders. In general, the drying process influenced significantly (P<0.05) all the parameters, especially vitamin C that decreased considerably during the process with 90.55%, 78.71% and 72.50% for White of galmi, Goudami and Violet of galmi respectively. The FT-IR spectra showed major peaks were at the wavelength of 1024 cm-1. This could be due to vibrational frequency of ACH2OH groups of carbohydrates for the three studied varieties and for the two types of drying. Finally, a nonsignificant correlation was observed between drying methods and varieties of onion powders. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/590841/1/effect-of-3-drying-on-onions.pdf text Cirad license info:eu-repo/semantics/openAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.35841/food-science.1.2.17-24 10.35841/food-science.1.2.17-24 info:eu-repo/semantics/altIdentifier/doi/10.35841/food-science.1.2.17-24 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.35841/food-science.1.2.17-24 info:eu-repo/semantics/reference/purl/http://www.alliedacademies.org/articles/effect-of-three-drying-methods-on-the-physicochemical-composition-of-three-varieties-of-onion-allium-cepa-l-10617.html |
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Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Allium cepa séchage au soleil séchage artificiel composition chimique spectroscopie infrarouge http://aims.fao.org/aos/agrovoc/c_281 http://aims.fao.org/aos/agrovoc/c_14413 http://aims.fao.org/aos/agrovoc/c_637 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_28568 http://aims.fao.org/aos/agrovoc/c_1229 Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Allium cepa séchage au soleil séchage artificiel composition chimique spectroscopie infrarouge http://aims.fao.org/aos/agrovoc/c_281 http://aims.fao.org/aos/agrovoc/c_14413 http://aims.fao.org/aos/agrovoc/c_637 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_28568 http://aims.fao.org/aos/agrovoc/c_1229 |
spellingShingle |
Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Allium cepa séchage au soleil séchage artificiel composition chimique spectroscopie infrarouge http://aims.fao.org/aos/agrovoc/c_281 http://aims.fao.org/aos/agrovoc/c_14413 http://aims.fao.org/aos/agrovoc/c_637 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_28568 http://aims.fao.org/aos/agrovoc/c_1229 Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Allium cepa séchage au soleil séchage artificiel composition chimique spectroscopie infrarouge http://aims.fao.org/aos/agrovoc/c_281 http://aims.fao.org/aos/agrovoc/c_14413 http://aims.fao.org/aos/agrovoc/c_637 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_28568 http://aims.fao.org/aos/agrovoc/c_1229 Abdou Bouba, Armand Scher, Joel Aboubakar, Goudoum, Augustin Ponka, Roger Montet, Didier Mbofung, Carl Moses Effect of three drying methods on the physicochemical composition of three varieties of onion (Allium cepa L) |
description |
The effect of solar and electric drying on physicochemical composition of onion (Allium cepa L) has been studied to reduce the post-harvest losses of onion bulbs. The physicochemical and biochemical composition of three varieties of onion (White of galmi, Violet of galmi and Goudami) were also investigated using the Fourier transform infrared (FT-IR) spectroscopy (4000-400 cm- 1) and scanning electron microscopy (SEM). Protein, sugar, lipid, moisture, ash, vitamin C, and color parameters were assayed on fresh and dried onion powders. The results showed that water was the main constituent of the fresh onion bulbs (87%). They were also rich in available sugars ranging from 19 g to 59 g/100 g and proteins 4 g to 11 g/100 g of dry matter (DM). Moreover, Ca, K, P, and Mg were found to be the major minerals of the onion powders. In general, the drying process influenced significantly (P<0.05) all the parameters, especially vitamin C that decreased considerably during the process with 90.55%, 78.71% and 72.50% for White of galmi, Goudami and Violet of galmi respectively. The FT-IR spectra showed major peaks were at the wavelength of 1024 cm-1. This could be due to vibrational frequency of ACH2OH groups of carbohydrates for the three studied varieties and for the two types of drying. Finally, a nonsignificant correlation was observed between drying methods and varieties of onion powders. |
format |
article |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires Allium cepa séchage au soleil séchage artificiel composition chimique spectroscopie infrarouge http://aims.fao.org/aos/agrovoc/c_281 http://aims.fao.org/aos/agrovoc/c_14413 http://aims.fao.org/aos/agrovoc/c_637 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_28568 http://aims.fao.org/aos/agrovoc/c_1229 |
author |
Abdou Bouba, Armand Scher, Joel Aboubakar, Goudoum, Augustin Ponka, Roger Montet, Didier Mbofung, Carl Moses |
author_facet |
Abdou Bouba, Armand Scher, Joel Aboubakar, Goudoum, Augustin Ponka, Roger Montet, Didier Mbofung, Carl Moses |
author_sort |
Abdou Bouba, Armand |
title |
Effect of three drying methods on the physicochemical composition of three varieties of onion (Allium cepa L) |
title_short |
Effect of three drying methods on the physicochemical composition of three varieties of onion (Allium cepa L) |
title_full |
Effect of three drying methods on the physicochemical composition of three varieties of onion (Allium cepa L) |
title_fullStr |
Effect of three drying methods on the physicochemical composition of three varieties of onion (Allium cepa L) |
title_full_unstemmed |
Effect of three drying methods on the physicochemical composition of three varieties of onion (Allium cepa L) |
title_sort |
effect of three drying methods on the physicochemical composition of three varieties of onion (allium cepa l) |
url |
http://agritrop.cirad.fr/590841/ http://agritrop.cirad.fr/590841/1/effect-of-3-drying-on-onions.pdf |
work_keys_str_mv |
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