Evaluation of Micronutrient Composition, Phytochemical Properties and Acceptability of Selected Nigerian Culinary Products made with Onion Powder (Allium cepa. L)
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Abstract
Nigerian culinary products made with red and white onion powder (Allium Cepa. L) was investigated for phytochemical, micronutrient, and sensory acceptability. Bean pudding, boiled meat, vegetable stew, pizza, and fried egg was prepared with 20 and 40g of the powders with fresh red and white onion as controls. Proximate (moisture, protein, fat, carbohydrate, ash) phytochemical (total phenol, flavonoid, ascorbic acid, ????- carotene), mineral (zinc, calcium, iron, cupper) were determined using standard procedures. Proximate composition indicated moisture (82.99-82.42), protein (6.34-6.53), fat (0.65-0.72%), crude fibre (3.95-4.20), ash (1.42 -1.92) and carbohydrate (4.05- 4.07% in fresh red and white onion. Values from 6.19-9.54 % total sugar, 72.67- 88.43 μmol/g pyruvate and 53.12-60.25 kcal / 100gm total energy were recorded for fresh and dried onion powder. Dried red onion powder recorded higher total phenol (70.64, 46.93 GAE/g) total flavonoids (133.25, 94.91 mgQE/g) ascorbic acid (21.94, 9.09 mg/100g) and carotene (0.26, 0.19 mg/100g) compared to the white dried onion powder. Macro elements in the fresh onion was in the order Ca > K > Fe, and trace elements Zn > Cu was predominant in the fresh white onion. Bean pudding, boiled meat and pizza prepared with 100g fresh red and white onion was rated higher in overall acceptability. Scrambled egg prepared with 40g dried red and white onion powder showed higher value in overall acceptability. No significant (p >0.05) difference was observed in colour, taste, flavor and pungency. The colour of onion powder was not pronounced in the overall acceptability of the culinary products in this study.
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Copyright (c) 2026 Dr. Adediran Alamu, Dr. Olutayo Olukunmi, Mrs. Taiwo Adedola Olotu, Miss Odunayo Abiodun, Dr. Doris Anaemene, Mrs Rukayat Abidemi Tajudeen (Author)
This work is licensed under a Creative Commons Attribution 4.0 International License.
Dr. Olutayo Olukunmi, Department of Food Science and Technology, Bells University of Technology, Ota, Nigeria.
Lecturer 1,
Department of Food Science and Technology, Bells University of Technology, Ota, Nigeria.
Mrs. Taiwo Adedola Olotu, Department of Food Science and Technology, Bells University of Technology, Ota, Nigeria.
Assistant Lecturer,
Department of Food Science and Technology, Bells University of Technology, Ota, Nigeria.
Miss Odunayo Abiodun, Department of Food Science and Technology, Bells University of Technology, Ota, Nigeria.
Department of Food Science and Technology, Bells University of Technology, Ota, Nigeria.
Dr. Doris Anaemene, Department of Food Science and Technology, Bells University of Technology, Ota, Nigeria.
Department of Food Science and Technology, Bells University of Technology, Ota, Nigeria.
Mrs Rukayat Abidemi Tajudeen, Department of Food Science and Technology, Bells University of Technology, Ota, Nigeria.
Department of Food Science and Technology, Bells University of Technology, Ota, Nigeria.
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