African Journal of Food Science and Technology (ISSN: 2141-5455) Vol. 8(5) pp.

xx-xx, October, 2017

DOI: http:/dx.doi.org/10.14303/ajfst.2017.115
Available online @http://www.interesjournals.org/AJFST
Copyright ©2017 International Research Journals

Full Length Research Paper

Studies on the determination of sugars, vitamin

and mineral element levels in some improved and
local varieties of onion cultivated in North Eastern
region of Nigeria
Goni C, Falmata AS, Bintu BP, Zainab MA, Hauwa H, Raihanatu MB and Modu S
Department of Biochemistry, Faculty of Science University of Maiduguri
Corresponding Author Email: [email protected]

ABSTRACT

The present study was undertaken to evaluate the nutritive values of local and improved varieties of onion. The
local varieties used were white, red and yellow. They were sourced from Monguno, Dikwa and Jere local
government respectively through Borno State Agricultural Development Program (BOSADP) Nigeria. The improved
varieties were B-14 and B-18.The following parameters were assayed; mineral elements, vitamin contents and total
sugar contents using standard laboratory methods. The data obtained from the study were subjected to statistical
analysis. The onion samples were analyzed in two forms; fresh and dried. For the mineral elements, the fresh local
varieties recorded higher values for Fe, K, Na, and Mg contents. The values were 1.22µg/g,1.49µg/g,
0.56µg/g,0.52µg/g,32.10µg/g,78.00µg/g and 12.57µg/g respectively. The differences were statistically significant
(P 0.05) with the exception of Fe, Mg and Na contents. The fresh improved varieties recorded higher values for Fe,
Zn, Mn, Na and Mg when compared with the dried improved varieties. The differences were statistically significant
(P 0.05) except for Zn, Mn and Na. The result of the vitamin contents analyzed showed that the fresh (local and
improved) varieties recorded higher values for thiamine, riboflavin, pyridoxine, vitamin A and ascorbic acid.
However Pyridoxine contents were higher in dried improved varieties compared to fresh improved varieties. The
differences were statistically significant (P 0.05).The results also showed that the fresh improved varieties
recorded higher values in thiamine, and vitamin C, while the fresh local varieties were higher in the remaining
parameters assayed. When compared, dried ( local and improved) varieties, riboflavin, and pyridoxine were higher
in dried local varieties, the higher value being recorded by dried local variety YD, (7.88 µg/g),while thiamine
contents were higher in dried improved varieties, and B-18D (181.63µg/g) recorded the higher value. Vitamin A
contents showed insignificant difference (P 0.05) in all the dried samples. Vitamin C contents were not detected in
all the dried samples. Total sugar contents studies for both the fresh and dried improved varieties showed a
significant difference (P .05) in glucose, fructose and sucrose contents of fresh local varieties when compared with
dried local varieties, and that of the fresh improved varieties followed the similar trend. The glucose, fructose and
sucrose contents of the fresh (local and improved) varieties were statistically insignificant (P 0.05) when compared
within the local and improved varieties, except for sucrose where the different were very significant (P 0.05) when
compared with improved variety B-18F.

Key words; improved, local, onion, mineral element, vitamin and sugars

INTRODUCTION

Onion, Allium cepa, is considered as one of the most them also between freshly-consumer onions and onions
important crops in all countries. Domestic onion is the for industrial transformation, on the basis of sowing time
round, edible bulb of Allium cepa, a species of the lily and technique, harvesting time; bulb size, among other
family, and one of the world´s oldest cultivated vegetable characteristics(Bonaccorsi et al., 2008). Onion is a
crops. Red, white and yellow onions represent the most strong-flavored vegetable used in a wide variety of ways,
known varieties of this species, but growers distinguish and its characteristic flavour (pungency) or aroma,
biological compounds and medical functions are mainly obtained from Monguno, Dikwa and Jere, local
due to their high organo-sulphur compounds(Corzo- government area of Borrno state Nigeria, and improved
Martinez and Neucere , 2007). varieties (BOSADP-VG-IH014N, BOSADP-VG-TH18F)
Onion has different nutritional compositions, were collected from the agricultural field through Borno
depending on the variety and stage of maturity (USDA state Agricultural Development Program (BOSADP), and
2011), among others. However, according to the USDA authenticated by a Seed Officer, were used for this study.
National Nutrient Database for Standard Reference the
nutritional composition of raw onions, per 100 g of edible
portion is 89.11 g of water, 1.10 g of protein, 0.10 g total Pre-treatment of samples
lipids (fat), 0.35 g of ash, 9.34 g of carbohydrate, 4.24 g
of total sugars and 1.7 g of total dietary fiber, All the varieties of onion (local and the improved) were
corresponding to an energy of 40 kcal. The most cleaned manually to remove all foreign matter and were
important minerals are potassium, calcium and selenium. washed with distilled water. The samples were grouped
Onion provides vitamins such as vitamin A, B groups and as follows: local fresh and dried, improved fresh and
C, and good amount of mineral elements to the human dried respectively. The fresh samples were immediately
body (USDA and Paul 2006) . In addition, onion is assayed for vitamin, mineral elements and total sugar
among the food plants to which moderate level of contents. The dried samples were processed as follows:
anticancer activities is associated with (Micheal, 2016). In it was sliced into pieces 5cm and oven dried at 450C to
the manufacture of processed foods such as soups, constant weight. The dried sample was grinded into a fine
sauces, salad dressings, sausage and meat products, powdered form using a blender, and sieved using sieve,
packet food and many other convenience foods, and were used for analysis in accordance with Food and
dehydrated onion is normally used as flavor additive, Agriculture Organization (FOA) standard.
being preferred to the fresh product, because it has better
storage properties and is easy to use (Rapusas and
Kaymak-Ertekin , 2005). In addition, the preservation of Determination of Mineral Element (AAS Method)
vegetables, such as onion, in the dried form is commonly
practiced to reduce the bulk handling, to facilitate Atomic absorption spectrophotometer (AAS) AA 6800
transportation and to allow their use during the off- series Shimazo corp was used for the determination of
season. However, in the drying process of shelf stable Ca, Na, k, Fe, and Zn.
vegetables it is essential to preserve their desired quality Two grams (2g) of sample was weighed into a
attribute. The moisture removal during drying processes crucible and incinerated at six hundred (6000C) for two
is greatly affected by the drying air conditions as well as hours. The ashed sample was transferred into crucible,10
the characteristic dimension of the material, whereas all ml of 6N HCl and boiled for 10minutes on water bath for
other process factors have a practically negligible digestion. The sample was filtered in to 100 ml
influence(Kiranoudis , 1997). However, the drying volumetric flask, the filter paper was washed with distilled
conditions, such as temperature and moisture content, water, and the flask wad made up to the mark using
have a great influence on the food properties, such as distilled water and readings were taken on the AAS. The
flavour or colour and nutritional composition during appropriate lamps and correct wavelength for each
processing or storage (Kaymak-Ertekin , 2005). element were specified in instruction manual (Ekinci ,
The new (improved) varieties of onion are found to be 2005), as follows; Fe=248.3nm, K=766.5nm,
resistant to diseases and as well have very short Zn=213.9nm, Mn=279.5nm, Na=589.0nm, Ca=422.7nm,
cultivation period with acceptable agronomical data, but Mg=285.23nm
there are no adequate data on their end use utilization
qualities. This work intends to investigate their nutrient
contents in both fresh and dried and that of the local Extraction of samples for analysis of vitamin
varieties.
Exactly 0.2g of the sample was placed into 100ml
volumetric flasks; the 80mls of water was added to each
MATERIALS AND METHODS flask. After 15minutes of ultrasonic, mixing, the samples
were spanned at 5000rpm for 30 minutes. The
Materials supernatant was filtered through filtered through a
0.45um nylon membrane filter. Next 5mls of the aliquot of
Sample collection the samples were injected in to the HPLC system (Ekinci
, 2005). The data generated were recorded as area
The different varieties of matured and healthy onion percent.
(white, yellow and red) of the local varieties were
Preparation of reference standard Standards were prepared for the sugars to be estimated
and were run in the UV- spectrophotometer recording
A working solution for standards of vitamins B1, B2, B6, absorbance The total sugar was determined for each
B12 and vitamin C of concentrations onion sample using the relation;
0.01mg/ml,0.02mg/ml,0.03mg/ml,0.04mg/ml and
0.05mg/ml were prepared by dissolving 25mg of
reference standard weighed accurately into 25ml of the Concentration of sugar in onion = absorbance of sample
mobile phase, and then diluted accordingly to obtain the absorbance of standard
above concentration.
Five different concentration of each of the standards Determination of sucrose
were used to prepare the calibration curve. A plot was
prepared for each standard. Sucrose was determined titrimetrically using Lane Eynon
method by inverting a portion of the sugar solution
extracted from the sample with acid(Con HCl) followed by
Preparation of samples for vitamin analysis neutralization with alkali (5N NaOH) and then titrated
using fehling solution and standard invert solution
The samples were prepared by accurately weighing out The concentration of sucrose is obtained using a factor
1g of sample into 10ml of water. The samples were as follows:
extracted successively with the aid of centrifuge machine % Sucrose = % invert sugar × 0.95
at 2500 rpm/min, and filtered using 0.45µ pore filter Where 0.95 is a conversion factor
membrane. The filtrate was used for analysis.

Statistical Analysis
Determination of vitamins (HPLC Method)
The results obtained were presented as mean and
A Merck-Hitachi liquid chromatography system(Merck standard deviation(SD), significance difference between
Darmstadi, Germany) equipped with a Model L-600 all the means were analysed using analysis of
pump, a model AS-200 automatic injector and a model L- variance(ANOVA).While Duncan’s multiple range test
4000 variable wavelength UV-Vis detector was used. The were used to compare the means.
chromatographic column is a reversed phase
chromatographic column, with particle size 5u (Merck).
The mobile phase is 0.1%TFA (tri-flouro acetic acid) and RESULTS
100%ACN (acetonitrile) with a flow rate of 1.8ml/min. The
mobile phase was filtered through a 0.45 m membrane Table 1 presents the mineral contents of fresh and dried
and degassed using ultrasonic machine before use. The local varieties of onion. The Fe contents of the fresh and
UV/VIS detector was set at 260nm. dried local varieties recorded closer values of about
1.22µg/g, 0.59µg/g, and 1.56µg/g for fresh local WF, RF
and YF, and 1.04µg/g, 0.42µg/g and 1.40µg/g for dried
Determination of Total Sugar local varieties WD, RD and YD respectively. The
differences were statistically not significant
Determination of glucose and fructose (P 0.05).There were statistical difference (P 0.05)
between the K contents of the fresh local varieties WF
Glucose and fructose were determined using the UV/VIS RF and dried local varieties WD and RD, while the
spectrophotometric method as described by(Neucere , differences between the K contents of the fresh local
1980). variety YF and dried local variety YD were statistically not
significant(P 0.05).Significant(P 0.05) increase in Zn
content was recorded in dried local varieties WD and YD
Procedure when compared with the fresh local varieties. The Ca
contents were significantly (P 0.05) higher in dried local
Onion sample (5.0g) was weighed into a 50ml beaker, varieties WD,RD and YD as against fresh local varieties;
and 25ml of distilled water was added and heated on a WF, RF and YF. Significantly (P 0.05) higher Mg content
water bath maintained at 60oC. It was cooled to room was recorded in the dried local variety DY when
temperature and filtered using Whatman filter paper. The compared with Fresh local variety YF. Mn content was
filtrate (2mls) was pipette into 10ml volumetric flask and significantly (P 0.05) higher in the fresh local variety RF
made to volume with distilled water. The final concentrate compared to the dried local variety RD. There were no
was run on ultra-violet spectrophotometer at a significant differences between the fresh local varieties
wavelength of 390nm for glucose, 410nm for fructose. WF and YD. The Na contents was significantly (P 0.05)
 Table 1. Mineral contents of Fresh and Dried Local varieties of Onion ( g/g)

SAMPLE Fe k Zn Mn Na Ca Mg F
a a a a a a a
B-14F 1.48+0.12 93.99+2.50 0.21+0.03 0.63+0.02 17.16+0.07 80.11+0.38 17.99+0.13 ND
b b a a a a b
B-14D 0.93+0.03 154.28+160 0.11+0.03 0.62+0.03 16.71+0.35 106.12+7.56 14.44+2.33 ND

B-18F 1.54+0.08a 1.04.24+7.30a 0.03+0.01

a
0.29+0.02a 15.94+0.14a 81.98+1.84a 15.37+0.22a ND
b b a a b b b
B-18D 0.84+0.03 1.61.+3.80 0.04+0.02 0.24+0.02 17.16+0.40 97.96+6.12 13.57+0.46 ND

Values are mean ±S.D. n=9

Values with different superscript under the same sample along the column under the same treatment are significantly different (P 0.05)
Key;WF=White fresh,RF=Red fresh,YF=Yellow fresh,WD=White dried,RD=Red dried and YD=Yellow dried, ND=not detected

Table 2. Mineral contents of Fresh and Dried Improved Varieties onion( g/g)

SAMPE Fe K Zn Mn Na Ca Mg F

1.22+0.69a
a
0.48+ 0.08a
a a a ND
WF 149.56+15.00 0.56+0.40 31.33+ 2.50 77.47+8.60 12.53+ 2.38
WD 1.04+0.87a 137.03a+ 7.95b 0.87+ 0.72b 0.56+ 0.13a 17.2+ 2.73b 97.24+ 6.59b 11.93+ 2.26a
ND

a a a a a a a ND
RF 0.59+ 0.19 108.22+3.92 0.27+0.24 0.52+0.12 32.1+5.34 78.08+4.56 12.23+3.30
0.42+ 0.02a 120.52+3.20b 0.20+0.24a 0.27+0.08b 17.42+2.14b 193.31+28.07b 11.54+2.42a
ND
RD

YF 1.56+0.69a 127.1+8.62a 0.28+0.13a 0.50+0.19a 8.32+1.21a 71.34+1.32a 12.57+3.04a ND

1.40+0.34a 125.47+14.50a 0.40+0.23b 0.48+0.04a 16.56+2.47b 88.42+4.81b 0.77+1.44b
ND
YD

Values are the mean ± S.D., n=9

Values with different superscript vertically along the column within the same treatment are significantly different (P 0.05)
KEY: B14F=improved varieties BOSADP-14 Fresh, B18F=improved varieties BOSADP-18 Fresh, B18D=improved varieties BOSADP-18 Dried. ND=
Not detected

higher in the fresh local varieties WF and RF compared improved variety B18F.The differences were statistically
to the dried local varieties WD and RD. The Na content of insignificant(P 0.05).The table also showed that Ca level
YD was significantly (P 0.05) higher than that of YF. was lower in fresh improved variety B14F(80.11)and
Flouride (F) content was detected in both fresh and dried B18F(81.98) when compared with dried improved
local varieties of onion. varieties B14D(106.12)and B18D(97.96),while Mg
Table 2 presents the mineral contents of fresh and contents were higher in fresh improved varieties
dried improved varieties of onion. The result showed a B14F(17.99) and B18F(15.37) when compared with Dried
significant reduction in the Fe contents of the dried improved varieties B14D(14.44) and B18D(13.57).The
improved varieties when compared with the fresh differences were statistically
improved varieties. Higher values for K contents were significant(P 0.05).Fluoride(F) contents were not
recorded in dried improved varieties. The differences in detected in both fresh and dried improved varieties.
both Fe and k were statistically significant (p 0.05).The Table 3 presents comparison between the levels of
fresh improved varieties B14F and B18F recorded values mineral element in three fresh local varieties of onion and
0.21 and 0.03; 0.63 and 0.29; for Zn and Mn respectively. two fresh improved varieties of onion. The Fe contents of
The differences were statistically the local varieties indicated that there were no significant
insignificant(P 0.05).Data on Na content was higher in differences (P 0.05) within the local varieties, within the
Fresh improved variety B14F when compared with dried improved varieties, and between the local and improved
 Table3. Comparison between the Mineral contents of Fresh (local and improved) varieties of Onion ( g/g)

Sample Fe K Zn Mn Na Ca Mg F
a a a a a a a ND
WF 1.22+0.69 149.56+15.00 0.56+0.40 0.48+0.08 31.33+2.50 77.47+8.60 12.53+2.38

RF 1.59+0.19a 108.22+3.92b 0.27+0.24b 0.52+0.12ab 32.1+5.34a 78.08+4.56a 12.23+3.30a ND

YF 1.56±0.69a 127.1±8.62c 0.28±0.13ab 0.50±0.19ab 8.32±1.21b 71.34±1.32b 12.57±3.04

a
ND

a
B-14F 1.43+0.12 93.99+2.50de 0.21+0.03cb 0.63+0.02b 17.16+0.27c 80.11+0.38a 17.99+0.13bc ND

a be db c cd a ac ND
B-18F 1.54+0.08 104.24+7.30 0.03+0.01 0.29+0.02 15.94+0.14 81.98+1.84 15.37+0.22

Values are the mean ± S.D., n=9

Values with different superscript vertically along the column are significantly different (P 0.05)
Key: WF= White Fresh, RF= Red Fresh, YF=Yellow Fresh B-14F= improved variety BOSADP- 14 Fresh, B18= improved variety BOSADP-18 Fresh,
ND= Not detected

Table 4. Comparision between the Mineral levels of dried (local and improved) varieties of Onion ( g/g)

Sample Fe K Zn Mn Na Ca Mg F
WD 1.04+0.87a 137.03+7.95a 0.87+0.72a 0.56+0.13a 17.2+2.73a 97.24+6.59a 11.93+2.26a ND

0.42+0.02b 120.52+5.20b 0.20+0.24b 0.27+0.08a 17.42+2.14a 193.31+28.07b 11.54+2.42a

ND
RD

YD 1.40+0.34a 125. +0.34bc 0.40+0.23bc 0.43+0.04a 16.56+2.47a 88.42+4.81a 10.77+1.44a

ND

B-14D 0.93+0.03ab 154.28+1.60d 0.11+0.03bd 0.62+0.03a 16.71+0.35a 106.12+7.56ab 14.44+2.33ab ND

0.84+0.03ab 161.36±3.80de 0.04+0.02be 0.24+0.02a 17.16+0.40a 97.96+6.12a 13.57+0.46a

ND
B-18D

Values are the mean ± S.D., n=9

Values with different superscript vertically along the column are significantly different (P 0.05)
Key: WD= White Dried, RD= Red Dried, YD=Yellow Dried B-14D= improved variety BOSADP- 14 Dried, B18= improved variety BOSADP-18 Dried

varieties. The fresh local varieties WF, RF and YF had a significant (P 0.05) when compared with dried Yellow
value of 149.56, 108.22 and 127. g/g for K. The varieties. There were no significant differences between
differences within the local varieties were statistically the Fe contents of the dried improved varieties. The dried
significant (P 0.05). The fresh improved varieties B14F local varieties had higher values of Fe when compared
and B18F also recorded 93.99 and 104.24 g/g for K. with the dried improved varieties. The differences were
The differences were statistically insignificant (P> 0.05). statistically significant (P 0.05).The K and Zn contents of
Significant differences (P < 0.05) were observed between the local variety WD were significant when compared
the local and improved varieties of the K content. The within the varieties. There were no significant differences
values for the Zn contents of fresh local varieties, RF and when the dried improved varieties were compared within
YF indicated that there were no significance difference, the varieties. The dried improved varieties recorded a
but when compared with WF; the differences were higher value for K, and lower for Zn. The differe4nces
statistically significance (P < 0.05). The table also were statistically significant (P 0.05).The result also
showed that there were no significance differences (P> showed that Mn, Na and Mg contents of dried local and
0.5) in the Na, Ca and Mg contents of the local varieties improved varieties were insignificant (P 0.05) when
when compared within the local varieties, between local compared within the varieties, and between the varieties.
and improved varieties. Data for the Ca content showed that the local varieties
Table 4 presents the levels of mineral element in three white, red and yellow recorded 97.24, 193.31 and 88.42
local varieties of and two improved varieties of dried g/g respectively. The difference were statistically
onion. The result showed that The Fe contents of the WD significant(P 0.05).The dried improved varieties also
and YD were insignificant (P 0.05), but statistically recorded 106.12 g/g and 97.96 g/g. The differences
Table 5. Vitamin content of fresh and dried local varieties of onion ( g/g)

Sample Thiamine(B1) Riboflavin(B2) Pyridoxine(B6) Vitamin A Vitamin C

a a a a
WF 159.56+1.13 6.23+1.10 7.43+2.32 0.24+0.15 114.87+2.34
b a b b
WD 140.0+0.91 2.6.00+0.49 14.79+1.95 0.04+0.02 ND
a a a a
RF 166.33+22.50 4.50+0.60 6.42+0.66 0.18+0.05 12290.62+0.83
b a b b
RD 150.9+21.94 4.40+1.13 8.92+0.71 0.06+0.01 ND
a a a a
YF 170.56+9.30 7.91+0.44 3.24+1.42 0.14+0.01 12077.47+3.17
b a b b
YD 160.17+8.98 7.88+1.1 6.81+0.99 0.05+0.04 ND

Values are mean ±S.D. n=9

Values with different superscript under the same sample along the column under the same treatment are significantly different (P 0.05)
Key;WF=White fresh,RF=Red fresh,YF=Yellow fresh,WD=White dried,RD=Red dried and YD=Yellow dried, ND=Not detected

Table 6. Vitamin content of fresh and dried improved varieties of onion (µg/g)

Sample Thiamine(B1) Riboflavin(B2) Pyridoxine(B6) Vitamin A Vitamin C

a a a a
B14F 190.56+1.60 7.16+0.14 1.95+0.04 0.33+0.02 17396.57+9.47
b a b b
B14D 180.38+4.18 6.99+0.13 4.22+0.24 0.05+0.00 ND

a a a a
B18F 191.44+1.67 4.55+0.07 4.07+0.24 0.34+0.00 11671.18+1.33
b a b b
B18D 181.63+1.71 4.44+0.16 5.93+0.21 0.04+0.00 ND

Values are the mean ± S.D., n=9

Values with different superscript vertically along the column within the same treatment are significantly different (P 0.05)
KEY: B14F=improved varieties BOSADP-14 fresh, B18F=improved varieties BOSADP-18 fresh, B18D=improved varieties BOSADP-18 Dried. ND=Not
detected

were insignificant(P 0.05).The local dried variety red varieties B14F and B18F recorded 190.56 and 191.44
recorded higher value for Ca, and it was very significant g/g for thiamine, while the dried improved varieties
(P 0.05) when compared with the dried improved B14D and B18D recorded 180.38 and 181.63
varieties. respectively. The differences between the fresh and dried
Table 5 presents the vitamin contents of fresh and improved varieties were statistically significant
dried local varieties of onion. Fresh local varieties WF, (P 0.05).Results of the riboflavin contents of the fresh
RF and YF had a value 159.56, 166.33 and 170.56 g/g, improved varieties were similar with dried improved
while dried local varieties WD, RD and YD recorded varieties. The differences were statistically insignificant
140.0, 150.9 and 160.17 g/g for thiamine respectively. (P 0.05).Lower values of pyridoxine contents were
The differences between the fresh and dried local recorded in fresh improved varieties when compared with
varieties were statistically significant(P 0.05).Riboflavin the dried improved varieties. The differences were
contents of fresh local varieties and dried local varieties statistically significant (P 0.05).The results of the vitamin
were similar and the differences were statistically A contents showed that fresh improved varieties B14F
insignificant(P 0.05).The fresh local varieties had a lower and B18F recorded a higher values (0.33 and 0.34) when
values of pyridoxine contents when compared with dried compared with dried improved varieties B14D and B18D
local varieties and the differences were statistically (0.05 and 0.04).The differences were statistically
significant(P 0.05).Significant reduction(P 0.05) in significant (P 0.05). Higher values of vitamin C contents
vitamin A contents were recorded in dried local varieties. were recorded in fresh improved varieties, while it was
The differences were statistically significant (P 0.05).The not detected in dried improved varieties.
Fresh local varieties WF, RF and YF recorded 114.87, Table 7 presents the vitamin contents of the local and
12290.62 and 12077.47 g/g for ascorbic acid improved varieties of fresh (local and improved) varieties
respectively, while ascorbic acids were not detected in of onion. The fresh local varieties WF, RF, and YF
dried local varieties of onion. recorded 159.56, 166.33 and 170.56 g/g for thiamine.
Table 6 presents the vitamin contents of fresh and The differences within the fresh local varieties were
dried local varieties of onion. The fresh improved statistically insignificant (P > 0.05). The fresh improved
 Table 7. Vitamin contents of Fresh (local and improved) varieties of Onion ( g/g)

Sample Thiamin (B1) Riboflavin(B2) Pyridoxine(B6) Ascorbic Acid Vitamin A

a a a a a
WF 159.+1.13 6.23+1.10 7.43+2.32 111487.59+234.81 0.24+0.15
a b b ab ab
RF 166.33+22.50 4.50+0.60 6.42+0.66 12290.02+509.83 0.18+0.05
a c c a b
YF 170.56+9.30 7.91+0.44 3.24+1.42 12077.47+317.89 0.14+0.01
bc dc d a c
B-14F 190.56+1.60 7.16+0.14 1.95+0.04 11396.57+9.47 0.33+0.02
c eb e a cd
B-18F 191.44+1.67 4.55+0.07 4.07+0.24 11671.18+1.33 0.34+0.00

Values are the mean ± S.D., n=9

Values with different superscript vertically along the column are significantly different (P 0.05)
Key: B14=BOSADP 14, B18=BOSADP18

Table 8. Vitamin contents of Fresh (local and improved) varieties of Onion ( g/g)

Sample Thiamin (B1) Riboflavin(B2) Pyridoxine(B6) Ascorbic Acid Vitamin A

WF 159.+1.13a 6.23+1.10a 7.43+2.32a 111487.59+234.81a 0.24+0.15a

RF 166.33+22.50a 4.50+0.60b 6.42+0.66b 12290.02+509.83ab 0.18+0.05ab

YF 170.56+9.30a 7.91+0.44c 3.24+1.42c 12077.47+317.89a 0.14+0.01b

B-14F 190.56+1.60bc 7.16+0.14dc 1.95+0.04d 11396.57+9.47a 0.33+0.02c

B-18F 191.44+1.67c 4.55+0.07eb 4.07+0.24e 11671.18+1.33a 0.34+0.00cd

Values are the mean ± S.D., n=9

Values with different superscript vertically along the column are significantly different (P 0.05)
Key: WF=white fresh, dreid,R,Red fresh,YF=Yellow fresh, B14F=BOSADP14 Fresh, B18F=BOSADP18 Fresh

varieties B14F and B18F also recorded a value of 190.56 varieties also indicated that the differences between fresh
and 191.44 g/g for thiamine. The differences within the (local and improved) varieties were statistically significant
fresh improved varieties were statistically significance (P (P < 0.05). The result for the ascorbic acid contents of
> 0.05). The table also showed that there were significant fresh (local and improved) varieties showed that there
differences (P 0.05) between the thiamine contents of were no significant differences (P 0.05) within the fresh
fresh (local and improved) varieties of onion. The highest local varieties, within the fresh improved varieties and
value of thiamine content was recorded by the fresh between fresh local and fresh improved varieties. The
improved variety B18F (19.14) while the lowest value was values for the vitamin A content of the local varieties
observed in the fresh local variety WF (159.5) .The indicated that there were no significance different
values for the riboflavin contents of the local varieties (P 0.05). The improved (fresh) varieties B14F and B18F
indicated that the differences within the fresh local recoded 0.33 and 0.34 g/g for vitamin A content. The
varieties were statistically significant (P < 0.05). The differences were statistically insignificant (P > 0.05).
improved varieties also follow the same trend. The Table 8 presents the vitamin contents of dried (local
difference between the Riboflavin content of fresh (local and improved) varieties of onion. The dried local varieties
and improved) varieties were statistically insignificance (P WD, RD and YD had a value 160.03, 166.9 and 170.17
0.05). The local varieties WF, RF and YF recoded 7.43, g/g for thiamine. The differences within the dried local
6.42, and 3.24 g/g for pyridoxine contents. The varieties were statistically insignificance (P > 0.05). The
differences were statistically significance (P < 0.05). The thiamine content was higher in YD and lower value was
fresh improved varieties B14F and B18F recorded 1.95 & recorded by WD. The dried improved varieties B14F and
4.07 g/g for pyridoxine the differences within the fresh B18F recorded 190.3. The differences within the dried
improved were also statistically significance (P < 0.05). improved varieties were statistically significance (P <
The pyridoxine contents of the fresh (local and improved) 0.05). However, the thiamine contents of dried local
 Table 9. Total Sugar contents of Fresh and Dried Local and varieties of Onion

Sample Glucose Fructose Source

WF 0.44+0.06a 5.83+0.81a 3.09+0.21a

WD 24.28+0.35b 314.23+9.92b 140.83+4.52b

RF 0.42+0.05a 5.84+0.73a 3.15+0.13a

b b b
RD 23.15+0.91 319.98+11.77 140.71+3.93

YF 0.43+0.05a 5.41+0.09a 3.20+0.03a

YD 24.34+0.38b 312.61+8.76b 141.14+3.78b

Values are the mean ± S.D., n=9

Values with different superscript vertically along the column under the same treatments are significantly different (P 0.05)
KEY:WF=white fresh,WD=white dreid,RF=Red fresh,RD=Red dried,YF=Yellow fresh,YD=Yellow dreid

Table 10. Total sugar contents of fresh improved varieties of onion

Sample Glucose Fructose Source

B14-F 0.42+0.02a 5.36+0.05a 3.19+0.04a

B14-D 24.56+0.34b 320.76+1.41b 143.87+1.76b

B18-F 0.41+0.02a 5.32+0.05a 2.38+0.03a

B18-D 24.90+0.19b 318.86+1.91b 143.42+1.91b

Values are the mean ± S.D., n=9

Values with different superscript vertically along the column under the same treatments are significantly different (P 0.05)
KEY;B14-F=BOSADP14 Fresh,B14-D=BOSADP 14 dried, B18-F=BOSADP 18 Fresh,B18-D=BOSADP 18 dried

varieties were statistically significant (P < 0.05) when recorded glucose contents of 0.44, 0.42 and 0.43 g/g,
compared with thiamine contents of the Dried improved while the dried Local varieties WD, RD and YD recorded
varieties. The highest value was recorded by the 24.28, 23.15 and 24.34 g/g respectively. The differences
improved variety B18D (191.63). The result for the between the fresh and dried local varieties of Onion were
riboflavin content showed that the observed values for statistically significant (P 0.05).The dried Local varieties
local dried and improved dried were statistically recorded a higher values of glucose contents compared
insignificance (P > 0.05) except for the local YD where it to the fresh, dried Local variety WD Recorded the highest
was statistically significance (P < 0.05) when compared value, while dried Local variety RD had the least value of
with both locals ;WD and RD,and improved ;B14D and 23.15 for glucose..Results of the fructose contents
B18D respectively. The higher value of riboflavin was showed that the fresh Local varieties had a lower value
observed in YD. The local varieties, RD and YD recorded compared to the dried Local varieties. The differences
14.79, 8.92 and 6.81 g/g for pyridoxine. The differences between the fresh local varieties and dried local varieties
within the varieties were statistically significance (P < were statistically significant (P 0.05).Data on the Sucrose
0.05). The improved varieties also followed the same contents also revealed that The Fresh local varieties
trend. Ascorbic acid contents were not detected in both White, Red and Yellow recorded 3.09,3.15 and 3.20
dried (local and improved) varieties of onion. The results g/g,while the dried local varieties WD, RD and YD
of the vitamin A contents of dried (local and improved) recordedn140.83,140.71 and 141.14 g/g.The
varieties of onion indicates that there were no differences were statistically significant(P 0.05).
significance differences (P > 0.05). Table10 presents the total sugar contents of fresh
Table 9 presents the total sugar contents of fresh and and dried improved varieties of onion. The fresh
dried Local varieties of Onion. Based on Data presented improved varieties B14F and B18F recorded 0.42 and
on the table, the fresh Local varieties WF, RF and YF 0.41 g/g for glucose, while the dried improved varieties
 Table 11. Comparison between the Total Sugar content of Fresh( local and improved) Varieties of Onion

Sample Glucose Fructose Source

WF 044+0.06a 5.83+0.81a 3.09+0.21a

a a a
RF 0.42+0.05 5.84+0.73 3.15+0.13

YF 0.43+0.05a 5.41+0.09
a
3.20+0.03
a

B14-F 0.42+0.02a 5.36+0.05a 3.19+0.04a

B18-F 0.41+0.02a 5.32+0.05a 2.38+0.03b

Values are the mean ± S.D., n=9Values with different superscript vertically along the
column are significantly different (P 0.05)
Key: B14=BOSADP 14, B18=BOSAD18

B14D and B18D had a values 24.56 and24.90 g/g Table 12 presents the total sugar contents of fresh
respectively. The differences between the fresh and dried and dried local varieties of onion. Based on data
improved varieties were statistically significant (p 0.05). presented on the table, the fresh local varieties WF, RF
The Fresh Improved varieties recorded a lower values for and YF recorded glucose contents of 0.44, 0.42 and
Fructose when compare with the dried Improved 0.43mg/ml, while the dried local varieties WD, RD and
varieties. The differences were statistically significant YD recorded 24.28 mg/ml, 23.15 mg/ml and 24.34mg/ml
(P 0.05).The result of the Sucrose contents showed that respectively. The differences between the fresh and dried
there were significant differences (P 0.05) between the local varieties of onion were statistically significant
Fresh improved and dried improved varieties of Onion. (P 0.05).The dried local varieties recorded higher values
The fresh improved varieties recorded a lower sucrose of glucose contents compared to the fresh local variety.
contents compared to dried improved varieties. WD recorded the highest value, while dried local variety
Table 11presents the total sugar composition of fresh RD had the least value of 23.15 mg/ml for glucose.
(local and improved) varieties of Onion. The fresh local Results of the fructose contents showed that the fresh
varieties, WF, RF and YF recorded a value of 0.04, 0.42 local varieties had a lower value compared to the dried
and 0.43 for glucose. WF variety recorded a higher value local varieties. The differences between the fresh local
compared to RF and YF. The differences within the fresh varieties and dried local varieties were statistically
local varieties were statistically insignificance (P > 0.05). significant (P 0.05). Data on the sucrose contents also
The fresh improved varieties B14F and B18F recorded revealed that the fresh local varieties white, red and
0.42 and 0.41 for Glucose. The differences within the yellow recorded 3.09, 3.15 and 3.20mg/ml respectively,
improved (fresh) varieties were statistically insignificance while the dried local varieties WD, RD and YD
(P > 0.05). The result of the glucose contents of the fresh recorded140.83, 140.71 and 141.14mg/ml respectively,
(local and improved) varieties revealed that the difference differences were statistically significant (P 0.05).
between the varieties were statistically insignificance.
The fructose contents also followed the same trend as in
the case of Glucose. The local varieties, WF, RF and YF DISCUSSION
varieties recorded 3.09, 3.15 and 3.20 for sucrose. The
differences within the local varieties were statistically Mineral composition
insignificance (P > 0.05). The fresh improved varieties
B14F and B18F recorded 3.19 and 2.38 for sucrose. The Data on the mineral composition showed that the Fe
value of B18F (2.38) was higher when compared to B14F contents of fresh local and improved varieties were
(3.19). The differences were statistically significance (P < similar. The Fe contents were relatively the same after
0.05). The sucrose contents of the fresh local varieties drying except for improved varieties B14 and B18, where
were higher when compared with the improved variety the Fe contents of the fresh improved were higher when
B18F. The differences were statistically significance (P < compared with the dried improved varieties. The
0.05), but when compared with improved variety B14F, differences may be due soil condition and sample-sample
the differences were statistically insignificance (P > 0.05). variation.
 Table 12. Comparison between the total sugar contents of dried (local and improved) varieties of onion

Sample Glucose Fructose Source

WD 24.28+0.35a 314.23+9.92a 140.83+4.52a

b a a
RD 23.15+0.91 319.98+11.77 140.71+3.93

YD 24.34+0.38a 312.61+8.76
a
141.14+3.78
a

B14-D 24.56+0.34a 320.76a+1.41a 143.87+1.76a

B18-D 24.90+0.12a 318.86+1.91a 143.42+1.91a

Values are the mean ± S.D., n=9

Values with different superscript vertically along the column are significantly different (P 0.05)
Key: B14=BOSADP 14, B18=BOSADP18

The result showed marked differences in almost all Riboflavin values of fresh (local and improved)
the mineral contents of the fresh local varieties when varieties were in a close range (4.5-7.91 g/g) being
compared with the fresh improved varieties. The result of statistically significant. The riboflavin contents of dried
the present study is in accord with earlier reports of 6 who onion samples were similar when compared with the
reported a lower mean values of mineral i.e. fresh (local and improved) varieties. This is because
1.31,0.72,0.32,0.22,0.015 and 0.003 g/g for Fe, K, Zn, riboflavin is not very easily destroyed by heat. It was
Ca and Mn contents of new varieties of onion from indicated that riboflavin is thermo-stable and unaffected
Bosnia and Herzegovin. by atmospheric oxygen (Fannema, 1985).
The mineral element values for K, Mg, and Zn were The result of the Pyridoxine contents of the fresh (local
observed to be lower after drying. A reduction in the Mg and improved) varieties showed that the differences
Fe, Zn and K contents of scent leaf (Ocimum between the fresh (local and improved) fresh were
gratissumum) after drying was observed (Kafkas , 2007). significant. The values for the local fresh varieties were
The result of the elemental analysis revealed that fluoride higher when compared with the fresh improved varieties.
contents were not detected, even though literature shows This may be due to genetic composition and
a minimum concentration of fluoride(1.10µg) (USDA, geographical region. Pyridoxine contents of the fresh
2008) , this may be attributed to geographical region, (local and improved) varieties were similar when
varietal differences and level of maturity. compared with the dried (local and improved) varieties of
onion. The results of the present finding is in accord with
the findings of 4 who reported that plant food lose the least
Vitamin contents pyridoxine during processing, as they contain mostly
pyridoxine which is more stable than the pyridoxal or
The result of the thiamine contents of the fresh local pyridoxamine found in animal food.
varieties WF (159.56µg/g), RF (166.33µg/g) and YF Vitamin C is a water soluble vitamin, and it is involved
(170.56µg/g) were similar and in a range of 159.56- in tissue development and repair and it prevents scurvy
170.56 g/g. The fresh improved varieties also followed and acts as antioxidant1.This important vitamin is
similar trend. The thiamine contents of the fresh local moderately available in both Local(fresh) and improved
varieties were significantly lower when compared with the (fresh) varieties of onion. The results of the present study
fresh improved varieties. This variation may be due to showed that the vitamin C contents of the fresh local
genetic composition, variety differences among others. varieties were higher compared to fresh improved
Dried (local and improved) varieties of onion had lower varieties of onion. The result of the vitamin C of the dried
thiamine contents as against fresh (local and improved) local and improved varieties of the onion revealed that
varieties. This may be because thiamine is heat sensitive processing destroyed the vitamin C contents, as no trace
and therefore is lost during processing. It was indicated of vitamin C contents were detected in both the dried
that thermal processing caused a decrease in thiamine local and dried improved varieties of onion. This is
contents (Bradula , 1987). because vitamin C is susceptible to processing conditions
such as drying. This is in accord with the findings due to their higher in vitamin B2,B6,C,and mineral
of(Sangwan, 2011), who reported that vitamin C is very elements; k and Na However, the improved varieties
sensitive to heat and oxidation and its protection is were still within the acceptable standards in terms of Fe,
particularly difficult to achieve especially when products Zn ,Ca and Mg. On the other hand, the study of the dried
are air dried. It was also indicated that microwave onion varieties indicated that there was minimum loss of
cooking led to significant loss of ascorbic acid in fresh the nutrient in both the local and improved varieties of
cabbage and Cauliflower(Franco , 1995) . onion during drying process. However glucose, fructose
The result of the vitamin A contents of the fresh and sucrose contents were abundant in dried onion as a
improved varieties were higher compared to the fresh result of concentration of the larger molecules. It can thus
local varieties .This may be attributed to variety be concluded that;
differences, genetic improvement, level of maturity and 1 The local varieties have a better quality attribute
geographical location. The vitamin A contents of the fresh compared to the improved varieties
local and fresh improved varieties of onion were favorably 2 The fresh form has higher nutrient contents, even
compared with the dried local and dried improved though variation exists between the dried form of the
varieties of onion. The vitamin A contents of the fresh local and the improved varieties such is not statistically
varieties of onion were higher. This may be due to significant (P 0.05)
processing effects, and vitamin A is a light sensitive
vitamin.
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