African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 924

Article in Press

Evaluation of Mineral Profile and Selected Component of Improved Onion (Allium cepa L.) Varieties in Ethiopia

Kebede Dinkecha, Yohannes Habteyesus

  •  Received: 15 May 2019
  •  Accepted: 15 July 2019
Because of its significant ingredient in various dishes, medicinal property, nutritional worth and energy value, red onions (Allium cepa L.) impart numerous health benefits to users. The purpose of this research was to determine mineral composition and selected physicochemical properties of different red onion (Allium cepa L.) varieties grown at same field management condition in Ethiopia as well as comparative study among varieties and between study varieties and standard reference. All field and laboratory data was analyzed using statics 10.0 soft ware and the result of both macro and micro nutrient mineral content in the onion bulbs revealed significant difference among the varieties at (P<0.05). Comparative study was conducted to investigate the mineral composition between studied improved varieties and standard reference and the result showed that Ethiopian onion cultivars were high in Na (147.75 – 189.05ppm), K (10219 – 11013ppm) and Ca(1223.2 – 1566.9ppm, Mg(609.07 – 703.56ppm), TP(2609.7 – 3055.8ppm, S(456.40 – 540.34ppm) , Cu(2.179 – 2.47) and Fe(48.353 – 61.43ppm) content than standard (40.0, 1460, 230, 100, 1642.3, 168.0,0.403 and 21.0ppm respectively) but low in Mn (9.55 – 14.457), Zn(14.84 – 22.483) and B(4.81 – 6.02ppm) than standard (12.9, 17.0,6.10ppm) respectively). The result of soil data for both macro and micronutrient were low in the studied area.

Keywords: Macro and Micronutrient, Mineral Analysis, Onion, Standard, Varieties