Comparative evaluation of the mineral profile and other selected components of onion and garlic
2015
Olatunde, S.J. | Akinwande, B.A.
Mineral profile and some selected components of three cultivars of onion (Allium cepa L.) (Dan Zaria, red creole and white creole) bulb were compared with garlic (Allium sativum L.) clove. This was pertinent to establish their potentials in ensuring adequate nutrition and food security. Simultaneous multi-element analysis was done by inductively coupled plasma-optical emission spectroscopy (ICP-AES). Selected components determined were pyruvic acid, total soluble solids (TSS), ash content, moisture content, vitamin C and pH. The most abundant quantity minerals in the Allium species are potassium (14291.17-17297.88 mg/Kg), phosphorus (2491.04-4777.88 mg/Kg) and calcium (694.41-1824.29 mg/Kg). Garlic had highest amount of phosphorus and zinc (4777.88 and 66.08 mg/Kg, respectively) with least contents of calcium, magnesium, iron and aluminium. Garlic had significantly (p<0.05) higher contents of pyruvic acid, ash and TSS contents than onion cultivars, with increase of 88%, 130% and 104% more than the highest obtained in onion cultivars. Except for moisture and vitamin C contents, highest value (with significant difference) of all the selected components was obtained in garlic. Onion cultivar (red creole) with least content of pyruvic acid and highest content of TSS would be preferred for culinary purpose. The comprehensive mineral profile of garlic and onion samples obtained in this work is an information that could sensitize people on their need for more consumption. This can be a good opportunity to enhance micronutrient supply of the diet of low income earners which form majority of the society.
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