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This research aimed to study the effects of some drying methods on the qualities of dried Nigerian onion varieties. Sliced onion samples of 1.5kg from each variety were dried in the three dryers at varying pre-determined temperatures of 50, 60, and 70oC. At 50, 60, and 70oC, the electrically powered dryer dried red onion for 13.55, 12.10, and 10.30...
Contexts in source publication
Context 1
... proximate composition of fresh and dried onion samples is presented in Tables 1 -3. The changes in moisture content, protein, fat, vitamins C contents were found to be very significant for the three drying methods, especially at 70 o C. Decreases in moisture content and vitamins were the most noticeable changes in onion after drying. ...Context 2
... results of the mean score of the sensory evaluation studies on the effects of the three drying methods on the dried onions are presented in Tables 9 -11. Samples of red, white, and cream onions were dried at 50 o C, 60 o C, and 70 o C with solar, kerosene, and electrically powered dryers. ...Context 3
... onions at 50 o C with solar, kerosene, and electrically powered dryers were least preferred in appearance, taste, aroma, and overall acceptability. Tables 9 and 10 show that in kerosene and electrically powered dryers, all the sensory parameters investigated on dried onions dried at 70 o C were not significantly affected by the drying temperature or drying methods. Also, it was observed that dried onions at 50 o C with solar, kerosene, and electrically powered dryers had significant effects on all the sensory parameters investigated on the dried onions. ...Context 4
... proximate composition of fresh and dried onion samples is presented in Tables 1 -3. The changes in moisture content, protein, fat, vitamins C contents were found to be very significant for the three drying methods, especially at 70 o C. Decreases in moisture content and vitamins were the most noticeable changes in onion after drying. ...Context 5
... results of the mean score of the sensory evaluation studies on the effects of the three drying methods on the dried onions are presented in Tables 9 -11. Samples of red, white, and cream onions were dried at 50 o C, 60 o C, and 70 o C with solar, kerosene, and electrically powered dryers. ...Context 6
... onions at 50 o C with solar, kerosene, and electrically powered dryers were least preferred in appearance, taste, aroma, and overall acceptability. Tables 9 and 10 show that in kerosene and electrically powered dryers, all the sensory parameters investigated on dried onions dried at 70 o C were not significantly affected by the drying temperature or drying methods. Also, it was observed that dried onions at 50 o C with solar, kerosene, and electrically powered dryers had significant effects on all the sensory parameters investigated on the dried onions. ...