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Analysis of the Proximate Composition and Energy Values of Two Varieties of Onion (Allium Cepa L.) Bulbs of Different Origin: A Comparative Study

Received: 16 August 2013     Published: 20 September 2013
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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.

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), 2013. Published by Science Publishing Group

Keywords

Onion, Origin, Proximate Analysis, Energy Value, Chemical Composition, Nutritional Worth

References
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Cite This Article
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    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

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    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

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    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

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  • @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}
    }
    

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  • 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  - 

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Author Information
  • Department of Applied Chemistry and Chemical Engineering, Noakhali Science and Technology University, Noakhali, Bangladesh

  • Department of Applied Chemistry and Chemical Engineering, Noakhali Science and Technology University, Noakhali, Bangladesh

  • Department of Applied Chemistry and Chemical Engineering, Noakhali Science and Technology University, Noakhali, Bangladesh

  • Department of Applied Chemistry and Chemical Engineering, Noakhali Science and Technology University, Noakhali, Bangladesh

  • Department of Applied Chemistry and Chemical Engineering, Noakhali Science and Technology University, Noakhali, Bangladesh

  • Scientific Officer, IFST, Bangladesh Council of Scientific and Industrial Research, Dhaka, Bangladesh

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