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%.
1.0 INTRODUCTION 1
1.1 Aims and Objectives 3
2.0 LITERATURE REVIEW ON ONION 4
Chemical Composition 14
Storage and Factor which Influence the
Storage Ability of Onion 19
3.0 MATERIAL AND METHODS 25
4.0 RESULT 34
5.0 Conclusion 36
5.1 Recommendations 36
References 37
Appendix 39
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)
To determined the percentage value of some nutritional content of powdered onions produced from fresh onions.
2.0 LITERATURE REVIEW
Onion is classified according to the following.
Kingdom - Plantae
Division - Trachoephyte
Class - Angiosperm
Sub/class - Monocot
Orders - Asparagales
Family - Amaryllidaceae
Sub/family - Allivideac
Genus - Allium
Species - Cepa
Onion belongs to the plant genus Allium which is also known as the bulb onions, common onion is most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onion and cultivated for food, such as “Japanese bunching” onion (Allium fisfulosum). Egyptian onion (A. proliferus) and Canada onion (A. canadense).
Cultivated garden or bulb onions, the one we eat are (Allium cepa). The onion is believed to have originated in Asia, though it is likely that onion may have been growing wild on every continent.
Trace of onion remains have been found in bronze age settlement dating back 5000 Bc. Our ancestor recognized the vegetable durability and began growing onions for food in Egypt and garlic where being cultivated.
The ancient civilization country like China, India, Greece and Roma used to consume onion.
Infact, the well known “sham el nessem” festival where fish and onion are eaten in the celebration of the coming spring of the Egyptians.
Onions have been enjoyed by most culture through history. Onions were commonly grown in through history. Onion were commonly grown in the middle ages throughout Europe. Christopher Columbus brought onion with leek to Americans, their popularity quickly spread among native American culture (Hayward, Jone and Mann 1963).
However, it is not clear if these were cultivated onions. Archeological and literary evidence such as eh book of (Number 11.5) suggest cultivation probably took place around two thousand year later in ancient Egypt at the time of leek and garlic were cultivated. Workers who built the Egyptian pyramids may have feed radishes and onions.
The onion is easily propagated, transported and stored. The ancient Egyptians worshiped it believing its spherical shape and concentric rings symbolized eternal life. Onions were even used in Egyptian burial, as evidence by onion trace being found in the eye socket of Ramesses IV.
In the ancient Greece, athletes ate large quantities of onions because it was believed to lighten the balance of blood. Roman gladiators were rubbed down with onion to firm up their muscle. In the middle age, onions were such important food that people would pay their rent with onion, and even give them as gift.
Onions have been found in different varieties like red, white or yellow varieties. Within the family, there are many options. The sweet Spanish onion is good alternative to the yellow onion. They are larger but only a fraction sweeter.
Red onion are also known as Italian sweet onions, they should be sweet hamburgers, or other dish where color and a sweeter flavors.
Vidalia or walla onion is sweet and perfect for grilling. During cooling this onion is required lightly cooked. There is higher water on it, so they don’t keep as long as yellow onions.
White onions are often used in Mexican dishes. They clean crisp, tangy flavor that make them perfect dish that called for slight heat (by Paula Launta, 2000).
Some Varieties of Onion Commonly Available in the United State
There are variety of onions worldwide but the United States has the following as
Bulb onion – grown from see bulb range from the pungent varieties used for dried soups and onion powder to the mild and health sweet onion such as the Vidalia from Goagia or walla-wallan from Washington that can be sliced and eaten on a sandwich instead of meat.
Multiplier onion revised from bulbs which produce multiple shoots each of which from a bulb tree onion. Egyptian onion produce bubblets in the favor head, a hybrid of Allium cepa.
In general, the most pungent onion delivered many times benefits or their milder cousins.
Shallots have the most phenols, six times the amount fount in Vidalia onion, the variety with the lowest phenolic content shallot also have the most antioxidant activities followed by western yellow, New York Bold, Northern Red, Mexico, Empire sweet, western white, Peruvian sweet, texac 1015, imperial valley and videlia. Western yellow onion have the most flavonoids eleven time the amount found in western white, the variety with the lowest flavonoid content.
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