Comparison of Two Storage Techniques on the Nutritional Composition of Onion Bulbs

Onion (Allium cepa L.) has been valued as a food and medicinal plant since ancient times. It is widely cultivated, second only to tomato, and is a vegetable bulb crop known to most cultures and consumed worldwide. This study investigated the effects of two (2) storage techniques on the nutritional composition of onion bulbs. During storage periods, the onion bulbs deteriorate due to rotting, sprouting, black mould and physiological loss in weight, which have been a major problem for onion growers. The result of onion bulb after storage on a wooden platform shows the highest content of moisture (33.30% ± 1.24) followed by crude protein (23.62% ± 0.53), crude fibre (15%± 0.67), ash content (10.60% ± 0.63) and the lowest was obtained in the crude lipid (10% ± 0.68). The result of the proximate analysis indicated that the moisture content significantly differed between the fresh bulbs (35%) and the stored samples with a cemented floor having the lowest moisture content (20%). The loss of moisture from the bulbs during storage could be because the bulbs were stored in a dry and aerated environment that could subject the bulbs to loss of water. The losses in the onion bulbs may be reduced to a certain level through opposite storage methods. From the research, it could be concluded that a wooden platform on the floor is the best method of storage for onion bulbs.