AN INVESTIGATION INTO PHYSICOCHEMICAL PROPERTIES OF ONION SCALY LEAVES (ALLIUM CEPA L.)
Abstract
This study investigates the physico-chemical properties of onion scaly leaves, an agricultural by-product often overlooked despite its potential nutritional and functional benefits. The research aimed to assess the composition, including moisture content, mineral and vitamin levels, and how these properties are influenced by different drying temperatures. Results showed that drying temperature plays a crucial role in determining the retention of key vitamins, with moderate drying (40ºC to 50ºC) preserving higher amounts of vitamin C and B –complex vitamins compared to higher temperatures. Mineral such as calcium, potassium, magnesium demonstrated stability across varying drying conditions, becoming more concentrated as moisture content decreased. The findings underscore the potential application of onion scaly leaves as a source of nutrients in food products, supplements, and sustainable agricultural practices. The study concludes that optimizing processing techniques can enhance the value of onion scaly leaves, promoting their use in value-added products and contributing to waste reduction. Recommendation include further on bio-availability, the development of consumer- friendly products, and increased awareness of the nutritional benefit of this byproducts.
Full-Text Access Notice
In accordance with the NERD Policy on promoting peer-reviewed publication, public access to the full text of a project, thesis or dissertation is restricted for three years, allowing the author and supervisors sufficient time to pursue peer-reviewed publication.
During this period, researchers with legitimate academic or research purposes may request authorisation directly from the author to enable NERD to release the indexed full texts of the work using the form below.