COMPARATIVE STUDY OF SOLUBLE AND INSOLUBLE FIBRE CONTENT OF ONION (ALLUM CEPA) CONSUMED IN EASTERN NIGERIA

V. U. OGUEZI, E. O. NGBEDE, H. I. KELLE, E. OJIAKO

Abstract


In this study, edible and outer parts of a common specie of onion consumed in Eastern Nigeria were analysed and compared for its soluble and insoluble fibre content by digesting the dry defatted onion sample with alpha amylase and protease to remove starch and proteins. Insoluble fibre was collected by filteration, soluble fibre was precipitated by addition of ethanol to a concentration of 78% and collected by filteration. Results revealed that soluble fibre content of edible part was 12.20  0.15 > 9.09   0.03% of that of the outer part while insoluble fibre content of edible part was 4.48   0.03 > 1.19   0.04% of the outer part. The difference in the soluble fibre content of edible parts and outer parts and insoluble fibre of edible parts and outer part was significant (p<0.05). Also there is significant difference (p<0.05) between soluble and insoluble fibre content of edible parts and soluble and insoluble fibre of the outer part or skin. Both parts contain reasonable quantities of both soluble and insoluble fibre though none individually met RDA as given by WHO. The results showed that combining the values of both soluble and insoluble fibre will amount to a quantity that moderately meet the lower range of RDA of fibres since both are valuable components of our diet, suggesting the incorporation of onion skin as part of our diet rather than a waste and also enabling the aggregation of these fibre, thereby providing optimum intake and synergy.

Keyword: Soluble and insoluble fibre, Health, onions.


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Chemical Society of Nigeria