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. Effect of three drying methods on the physicochemical composition of three varieties of onion (Allium cepa L). Journal of Food Science and Nutrition, 1 (2) : pp. 17-24.

Journal article ; Article de recherche ; Article de revue sans comité de lecture
Published version - Anglais
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Abstract : 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.

Mots-clés Agrovoc : Allium cepa, Séchage au soleil, Séchage artificiel, Composition chimique, Spectroscopie infrarouge

Mots-clés géographiques Agrovoc : Cameroun

Mots-clés libres : Drying, Onion (Allium cepa L), Physicochemical composition

Classification Agris : Q02 - Food processing and preservation
Q04 - Food composition

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Auteurs et affiliations

  • Abdou Bouba Armand, Université de Nancy (FRA) - auteur correspondant
  • Scher Joel, Université de Nancy (FRA)
  • Aboubakar, Université de Maroua (CMR)
  • Goudoum Augustin, Université de Maroua (CMR)
  • Ponka Roger, Université de Maroua (CMR)
  • Montet Didier, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Mbofung Carl Moses, Université de Ngaoundéré (CMR)

Source : Cirad-Agritrop (

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