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ABSTRACT: Onions powder (Allium cepa) was produced using oven drying method. The product was dried at the temperature of 1000C. During drying, there was a lot of onion flavour coming out from the oven. After drying, the proximate analysis was carried out. The analysis carried out showed that the moistures content was 45%, the fat content was 3.55%, the ash content was 0.15% and the protein content was 0.35%.

TABLE OF CONTENTS

CHAPTER ONE

1.0     INTRODUCTION                                                                   1

1.1     Aims and Objectives                                                              3

CHAPTER TWO

2.0     LITERATURE REVIEW ON ONION                                    4

1. Origin and Cultivation of Onion                                             4
2. Varieties of Onion                                                                  7
3. Natural Benefits and Curative Properties of Onion               11
4. Nutritional Value, Description and it’s

Chemical Composition                                                            14

1. Onion Post Harvest Loss Control,

Storage and Factor which Influence the

Storage Ability of Onion                                                        19

CHAPTER THREE

3.0     MATERIAL AND METHODS                                              25

1. Raw Material                                                                          25
2. Sources of Raw Material                                                        25
3. Preparation of Onion Powder                                                  25
4. Equipment                                                                                27
5. Proximate Analysis                                                                27

CHAPTER FOUR

4.0     RESULT                                                                                 34

1. Discussion                                                                                34

CHAPTER FIVE

5.0     Conclusion                                                                              36

5.1     Recommendations                                                                  36

 

          References                                                                              37

          Appendix                                                                                39

CHAPTER ONE

1.0     INTRODUCTION

Onion (Allium cepa), one of the oldest vegetable known to mankind. Onions is the most widely used as a seasoning in the world, is a root vegetable used as a seasoning in fresh and dry forms. The underground bulb is known for its distinct/pungent flavors and aroma. They are nowadays available in fresh, frozen, pickled and dehydrated forms. Onion can be used usually chopped or slices in almost very type of foods, including cooked food and fresh salads and as a spices garnish, they are rarely eaten on their own but usually acts as accompaniment to the main course. Depending on the variety, an onion can be sharp, spicy, tangy and pungent or mild sweet.

Onions (Allium cepa) which belong to bulbs family whose flavours come from sulphur compound are activated by the enzyme allinase.

The sweet tasted in cooked onions is due to the reaction of heat on suplhur compound. Onion contains thio-pronanal oxide which produced a weak sulphurous acid that cause pains in the eyes, thus producing tears (Ihekoronye and Ngoddy, 1985).

Onion acts as antioxidant as well as anti-carcinogen. It is used as part of spices mixed for steaming of meat and it has a delightful taste and fresh aroma.

Onion are taken as part of daily meals, it help in clothing of platelet blood in the body and reduce high levels of sugar in the blood.

SOME OF THE SEVERAL SPICES IN THE GENUS ARE:

Allium cepa                             -        Onions

Allium satium                         -        Garlic

Allium ursinium                       -        Wild onion

Allium tuberiosom                  -        Garlic chives

Allium schoene prasum          -        Chives

Allium angnetrum                   -        Three corned leck

Allium fistulosum                   -        Welson onion

(Thompson et al 1972)          

1. AIMS AND OBJECTIVE

To determined the percentage value of some nutritional content of powdered onions produced from fresh onions.  

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