Due to its significant medicinal property, nutritional worth and energy value, onions (Allium cepa L.) impart numerous health benefits to users. The comparative study was conducted to investigate the proximate composition, mineral composition and energy value of red onions of Bangladeshi and Indian origin. Results of studied onion varieties showed that, both Bangladeshi and Indian onions have high amount of Moisture (82.99 % and 82.77 %), Carbohydrate (14.146 % and 14.772 %), Total Sugar (4.74 % and 2.32 %), Vitamin-C (6.5 mg and 5.7 mg), Ca (46.9 mg and 25.7 mg), P (50.6 mg and 30.3 mg) and K (140 mg and 129 mg) respectively. The level of Protein (2.62 % and 1.489 %), Fat (0.4 % and 0.721 %), Fe (0.6 mg and 0.24 mg), Cu (0.04 mg and 0.1 mg), Mn (0.2 mg and 0.14 mg) and Zn (0.2 mg and 0.4 mg) are comparatively lower in the varieties. Presence of Protein, Fiber, Sugar, Vitamin-C, Ca, P, Na, K, Fe are considerably higher in Bangladeshi onions than the onions of Indian origin. In contrast, Indian onion has higher amount of fat and Zn. The levels of Carbohydrate, Silica and Ash content are almost identical in both varieties. The result obtained confirmed the usefulness and utility of onion bulbs of both varieties. The result also suggests that Bangladeshi onion having adequate quantity of vitamins and minerals with potentials to meet the nutritional requirements of human health is better than the onion of Indian origin.
| Published in | International Journal of Nutrition and Food Sciences (Volume 2, Issue 5) |
| DOI | 10.11648/j.ijnfs.20130205.16 |
| Page(s) | 246-253 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Onion, Origin, Proximate Analysis, Energy Value, Chemical Composition, Nutritional Worth
| [1] | L. M. Mogren, M. E. Olssen, and U. E. Gertsson, "Effects of cultivar, lifting time and nitrogen fertiliser level on quercetin content in onion (Allium cepa L.) at lifting," Journal of the Science of Food and Agriculture, vol. 87, pp. 470–476, 2007. |
| [2] | A. K. M. Hossain, and J. Islam, "Status of Allium cepa production in Bangladesh," Hort. Abst., vol. 58, pp. 33-36, 1994. |
| [3] | M. Asaduzzaman, M. M. Hasan, and M. Moniruzzaman, "Quality seed production of onion (Allium cepa L.): an integrated approach of bulb size and plant spacing," J. Agric. Res., vol. 50(1), pp. 119-128, 2012. |
| [4] | V. E. Rubatzky, and M. Yamaguchi, World Vegetables, 3rd ed., New York: Chapman and Hall, 1997. |
| [5] | K. E. Campos, Y. S. Diniz, A. C. Cataneo, L. A. Faine, M. J. Alves, and E. L. Novelli, "Hypoglycaemic and antioxidant effects of onion, Allium cepa: Dietary onion addition, antioxidant activity and hypoglycaemic effects on diabetic rats," Int. J. Food Sci. Nutr., vol. 54, pp. 241-246, 2003. |
| [6] | P. L. T. M. Janssen, R. P. Mensink, and F. J. J. Cox, "Effects of the flavonoids quercetin and apigenin on hemostasis in healthy volunteers: results from an in vitro and a dietary supplement study," Am. J. Clin. Nutr., vol. 67, pp. 255–262, 1998. |
| [7] | A. M. Ismail, A. A. Sedki, and A. G. Abdallah, "Influence of black seed, garlic and onion supplementation on reproductive performance in rabbits," Egypt J. Agric. Res., vol. 81, pp. 1193-1207, 2003. |
| [8] | J. L. Brewster, Onions and other vegetable Alliums, 1st ed., Wallingford, UK: CAB International, 1994, pp. 212. |
| [9] | C. O. Eleazu, A. I. Ikpeama, J. U. Amajor, and K. C. Eleazu, "Proximate composition, essential oils and energy value of 10 new varieties of ginger (zingiber officinale roscoe)," International Journal of Biology, Pharmacy and Allied Science (IJBPAS), vol. 1(9), pp. 1293-1303, 2012. |
| [10] | AACC, Approved methods of the American Association of Cereal Chemists, vol. 1 (Method No. 30-25, 44-15A), USA: American Association of Cereal Chemists, 2000. |
| [11] | AOAC, Official Methods of Analysis of Association of Official Analytical Chemists, 15th ed., Arlington Va, USA: AOAC, 1990, pp. 1-50. |
| [12] | H. Greenfield, and D. A. T. Southgate, Food composition data: production, management and use, UK: Elsevier Applied Science, 1992. |
| [13] | S. Sarkiyayi, and T. M. Agar, "Comparative analysis on the nutritional and anti-nutritional contents of the sweet and bitter cassava varieties," Advance Journal of Food Science and Technology, vol. 2(6), pp. 328-334, 2010. |
| [14] | A. O. Oko, B. E. Ubi, A. A. Efisue, and N. Dambaba, "Comparative analysis of the chemical nutrient composition of selected local and newly introduced rice varieties grown in ebonyi state of Nigeria," International Journal of Agriculture and Forestry, vol. 2(2), pp. 16-23, 2012. |
| [15] | S. Ponnusamy, and T. Vellaichamy, "Nutritional assessment, polyphenols evaluation and antioxidant activity of food resource plant Decalepis hamiltonii Wight & Arn," Journal of Applied Pharmaceutical Science, vol. 2(5), pp. 106-110, 2012. |
| [16] | W. K. J. Kwenin, M. Wolli, and B. M. Dzomeku, "Assessing the nutritional value of some African indigenous green leafy vegetables in Ghana," Journal of Animal & Plant Sciences, vol. 2(2), pp. 16-23, 2011. |
| [17] | C. O. Edeogu, F. C. Ezeonu, A. N. C. Okaka, C. E. Ekuma, and S. O. Elom, "Proximate composition of staple food crops in Ebonyi State (South Eastern Nigeria)," International Journal of Biotechnology and Biochemistry, vol. 3(1), pp. 1-8, 2007. |
| [18] | G. M. Wardlaw, and M. Kessel, Prospective in Nutrition, 5th ed., Boston: McGraw-Hill, 2002, pp. 278. |
| [19] | S. Sripanyakorn, R. Jugdaohsingh, R. P. H. Thompson, and J. J. Powell, "Dietary silicon and bone health," British Nutrition Foundation, Nutrition Bulletin, vol. 30(3), pp. 222-230, 2005. |
| [20] | E. Helena, "Iron imbalance can lead to clinical depression," Journal of Health and Fitness, vol. 42, pp. 48-102, 2008. |
| [21] | C. P. Vance, C. Uhde-Stone, and D. L. Allan, "Phosphorus acquisition and use: critical adaptations by plants for securing a nonrenewable resource," New Phytologist, vol. 157, pp. 432–449, 2003. |
| [22] | A. H. Lichtenstein, L. J. Appel, M. Brands, M. Carnethon, S. Daniels, H. A. Franch, B. Franklin, P. Kris-Etherton, W. S. Harris, B. Howard, N. Karanja, M. Lefevre, L. Rudel, F. Sacks, L. Van Horn, M. Winston, and J. Wylie-Rosett, "Summary of American heart association diet and lifestyle recommendations revision," Arteriosclerosis, Thrombosis and Vascular Biology, vol. 26, pp. 2186-2191, 2006. |
| [23] | M. Hambidge, "Human zinc deficiency," Journal of Nutrition, vol. 130, pp. 1344S-1349S, 2006. |
| [24] | T. M. S. Atukorala, and U. S. Waidyanatha, "Zinc and copper content of some common foods," J. Nat. Sci. Coun. Sri Lanka, vol. 15, pp. 61-69, 1987. |
| [25] | C. F. Mills, "Biochemical roles of trace elements," Prog. Clin. Biol. Res., vol. 77, pp. 179-188, 1981. |
| [26] | M. E. G. Shills, and V. R. Young, Modern nutrition in health and disease. In: Nutrition (Ed. Neiman, D.C., Buthepodorth, D.E. and Nieman, C.N.), Dubugue, USA: WmC. Brown publishers, 1988, pp. 276-282. |
| [27] | D. C. Nieman, D. E. Batterworth, and C. N. Nieman, Nutrition, Dubugue, USA: Wmc. Brown Publishers, 1992, pp. 237-312. |
APA Style
Shovon Bhattacharjee, Abida Sultana, Muhammad Hasnan Sazzad, Muhammed Ariful Islam, M. M. Ahtashom, et al. (2013). Analysis of the Proximate Composition and Energy Values of Two Varieties of Onion (Allium Cepa L.) Bulbs of Different Origin: A Comparative Study. International Journal of Nutrition and Food Sciences, 2(5), 246-253. https://doi.org/10.11648/j.ijnfs.20130205.16
ACS Style
Shovon Bhattacharjee; Abida Sultana; Muhammad Hasnan Sazzad; Muhammed Ariful Islam; M. M. Ahtashom, et al. Analysis of the Proximate Composition and Energy Values of Two Varieties of Onion (Allium Cepa L.) Bulbs of Different Origin: A Comparative Study. Int. J. Nutr. Food Sci. 2013, 2(5), 246-253. doi: 10.11648/j.ijnfs.20130205.16
AMA Style
Shovon Bhattacharjee, Abida Sultana, Muhammad Hasnan Sazzad, Muhammed Ariful Islam, M. M. Ahtashom, et al. Analysis of the Proximate Composition and Energy Values of Two Varieties of Onion (Allium Cepa L.) Bulbs of Different Origin: A Comparative Study. Int J Nutr Food Sci. 2013;2(5):246-253. doi: 10.11648/j.ijnfs.20130205.16
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.ijnfs.20130205.16,
author = {Shovon Bhattacharjee and Abida Sultana and Muhammad Hasnan Sazzad and Muhammed Ariful Islam and M. M. Ahtashom and Asaduzzaman},
title = {Analysis of the Proximate Composition and Energy Values of Two Varieties of Onion (Allium Cepa L.) Bulbs of Different Origin: A Comparative Study},
journal = {International Journal of Nutrition and Food Sciences},
volume = {2},
number = {5},
pages = {246-253},
doi = {10.11648/j.ijnfs.20130205.16},
url = {https://doi.org/10.11648/j.ijnfs.20130205.16},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20130205.16},
abstract = {Due to its significant medicinal property, nutritional worth and energy value, onions (Allium cepa L.) impart numerous health benefits to users. The comparative study was conducted to investigate the proximate composition, mineral composition and energy value of red onions of Bangladeshi and Indian origin. Results of studied onion varieties showed that, both Bangladeshi and Indian onions have high amount of Moisture (82.99 % and 82.77 %), Carbohydrate (14.146 % and 14.772 %), Total Sugar (4.74 % and 2.32 %), Vitamin-C (6.5 mg and 5.7 mg), Ca (46.9 mg and 25.7 mg), P (50.6 mg and 30.3 mg) and K (140 mg and 129 mg) respectively. The level of Protein (2.62 % and 1.489 %), Fat (0.4 % and 0.721 %), Fe (0.6 mg and 0.24 mg), Cu (0.04 mg and 0.1 mg), Mn (0.2 mg and 0.14 mg) and Zn (0.2 mg and 0.4 mg) are comparatively lower in the varieties. Presence of Protein, Fiber, Sugar, Vitamin-C, Ca, P, Na, K, Fe are considerably higher in Bangladeshi onions than the onions of Indian origin. In contrast, Indian onion has higher amount of fat and Zn. The levels of Carbohydrate, Silica and Ash content are almost identical in both varieties. The result obtained confirmed the usefulness and utility of onion bulbs of both varieties. The result also suggests that Bangladeshi onion having adequate quantity of vitamins and minerals with potentials to meet the nutritional requirements of human health is better than the onion of Indian origin.},
year = {2013}
}
TY - JOUR T1 - Analysis of the Proximate Composition and Energy Values of Two Varieties of Onion (Allium Cepa L.) Bulbs of Different Origin: A Comparative Study AU - Shovon Bhattacharjee AU - Abida Sultana AU - Muhammad Hasnan Sazzad AU - Muhammed Ariful Islam AU - M. M. Ahtashom AU - Asaduzzaman Y1 - 2013/09/20 PY - 2013 N1 - https://doi.org/10.11648/j.ijnfs.20130205.16 DO - 10.11648/j.ijnfs.20130205.16 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 246 EP - 253 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20130205.16 AB - Due to its significant medicinal property, nutritional worth and energy value, onions (Allium cepa L.) impart numerous health benefits to users. The comparative study was conducted to investigate the proximate composition, mineral composition and energy value of red onions of Bangladeshi and Indian origin. Results of studied onion varieties showed that, both Bangladeshi and Indian onions have high amount of Moisture (82.99 % and 82.77 %), Carbohydrate (14.146 % and 14.772 %), Total Sugar (4.74 % and 2.32 %), Vitamin-C (6.5 mg and 5.7 mg), Ca (46.9 mg and 25.7 mg), P (50.6 mg and 30.3 mg) and K (140 mg and 129 mg) respectively. The level of Protein (2.62 % and 1.489 %), Fat (0.4 % and 0.721 %), Fe (0.6 mg and 0.24 mg), Cu (0.04 mg and 0.1 mg), Mn (0.2 mg and 0.14 mg) and Zn (0.2 mg and 0.4 mg) are comparatively lower in the varieties. Presence of Protein, Fiber, Sugar, Vitamin-C, Ca, P, Na, K, Fe are considerably higher in Bangladeshi onions than the onions of Indian origin. In contrast, Indian onion has higher amount of fat and Zn. The levels of Carbohydrate, Silica and Ash content are almost identical in both varieties. The result obtained confirmed the usefulness and utility of onion bulbs of both varieties. The result also suggests that Bangladeshi onion having adequate quantity of vitamins and minerals with potentials to meet the nutritional requirements of human health is better than the onion of Indian origin. VL - 2 IS - 5 ER -
Information
Email: