Comparative Studies on Nutritive and Antinutritive Composition of Onions (Allium cepa) Bulb and Leaves

Authors

  • Matthew Olaleke Aremu
    Department of Chemistry, Federal University of Lafia, PMB 146, Nasarawa State, Nigeria
  • Benjamin Musa
    Department of Chemistry, Federal University of Lafia, PMB 146, Nasarawa State, Nigeria; Department of Chemistry, Federal University of Agriculture, Zuru, PMB 28, Kebbi State, Nigeria
  • Adeiza Jesse Omeiza
    Department of Chemistry, Federal University of Lafia, PMB 146, Nasarawa State, Nigeria
  • David Bala Passali
    Department of Chemistry, Federal University of Lafia, PMB 146, Nasarawa State, Nigeria
  • Dorcas Oluwakemi Aremu
    I. M. Sechenov First Moscow State Medical University, Moscow, Russia Federation
  • Stella Chintua Ortutu
    Department of Pure and Industrial Chemistry, Nnamdi Azikiwe University, Awka, Nigeria
  • Mohammed Alhaji Mohammed
    Department of Chemistry, Federal University of Lafia, PMB 146, Nasarawa State, Nigeria

Keywords:

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Abstract

Onion (Allium cepa) is a popular food due to its typical taste and attributed medicinal importance. This paper compared the nutritional and antinutritional content of its bulbs and leaves. The proximate composition was determined through standard methods of analysis, and the amino acid profiles and the antinutrient contents were determined using the known procedures. The proximate composition (%) of the bulb and leaves, respectively, was as follows: crude protein (17.37, 3.78), fat (16.47, 3.24), ash (5.19, 11.47), crude fiber (5.31, 4.77), moisture (9.32, 3.37), and carbohydrates (46.38, 71.70). The predominant antinutrients identified included oxalate (22.14, 5.52%), alkaloids (19.71, 12.18%), flavonoids (22.11, 6.03%), and phytate (16.25 and 83.02 mg/100 g, respectively). The percentage of total essential amino acid (TEAA) values (with His) varied between 39.17% in the bulb and 48.27% in the leaves. Amino acid profiling showed that the two samples had an acidic nature. The highest concentration of essential amino acids in the bulb and the leaf samples was leucine, with 7.41 and 6.10 g/100 g crude protein, respectively. The non-essential amino acids showed glutamic acid (12.64 g/100 g crude protein) as the dominant amino acid in the bulb, while aspartic acid (5.80 g/100 g crude protein) was the highest in the leaves. These results highlight the nutritional value of Allium cepa and indicate its possible use as a dietary supplement. Proper intake of the bulbs as well as the leaves can make significant contributions towards fulfilling human nutritional and health requirements.

Dimensions

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Published

2026-05-15

How to Cite

Comparative Studies on Nutritive and Antinutritive Composition of Onions (Allium cepa) Bulb and Leaves. (2026). Lafia Journal of Scientific and Industrial Research, 4(2), 9-17. https://doi.org/10.62050/ljsir2026.v4n2.836

Issue

Volume 4, Issue 2 (October, 2026), Lafia Journal of Scientific and Industrial Research (LJSIR) [IN PROGRESS]

Section

Physical Sciences
Copyright & Licensing

Copyright (c) 2026 Matthew Olaleke Aremu, Benjamin Musa, Adeiza Jesse Omeiza, David Bala Passali, Dorcas Oluwakemi Aremu, Stella Chintua Ortutu, Mohammed Alhaji Mohammed (Author)

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This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

How to Cite

Comparative Studies on Nutritive and Antinutritive Composition of Onions (Allium cepa) Bulb and Leaves. (2026). Lafia Journal of Scientific and Industrial Research, 4(2), 9-17. https://doi.org/10.62050/ljsir2026.v4n2.836

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