Evaluation des potentialités nutritives et l’aptitude à la conservation de onze variétés d’oignon ( Allium cepa L.) bulbe introduites au Burkina Faso

Abstract

Onions are natural part of the daily diet for most of the populations and constitute a great economic importance in all over the world. The aim of this study was to evaluate the nutritional potential and the ability for storage and preservation of eleven varieties of onion introduced in Burkina Faso throughout their physicochemical characterization. Samples of onion bulb from the eleven varieties have been prepared and analysed for total dried matter, titrable acidity, ashes, fat, crudes proteins, total sugars, reducing sugars and minerals. The results showed that the content of total dried matter of the eleven varieties of onion ranged from 9.63% and 17.96%. The content of total dried matter of five of the eleven varieties are more than 12% like as the varieties FB01 (17.96%), V1053 (14.16%), V1319 (13.29%), V1073 (13.23%) and V1321 (12.99%). On the base of dried matter (DM), the contents of proteins, total sugars, reducing sugars, fat and ash ranged respectively from 11.54 to 19.26%; 42.08 to 73.12%; 17.48 to 40.33%; 1.98 to 4.96% and 2.5 to 6.64%. The onion bulbs are rich in calcium, magnesium, iron, zinc and manganese. The eleven varieties of onion introduced in Burkina Faso present a high nutritional potential for the consumers. The five varieties having a high level of total dried mater (more than 12%) fit for better storage and preservation. The diffusion of such varieties to the producers will contribute to reducing the postharvest losses, to improve the duration of onion bulbs storage and its availability and will improving the competitiveness of onion value chain in Burkina Faso.