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L'oignon constitue un ingredient de base pour plusieurs preparations culinaires et constitue une source de revenu importante pour les acteurs de la filiere. L’objectif de la presente etude a ete d’evaluer le potentiel nutritionnel et l’aptitude a la conservation de onze varietes d’oignon bulbe introduites au Burkina Faso. Des echantillons de bulbes frais des onze varietes ont ete collectes et analyses pour la determination de la matiere seche totale, l’acidite titrable, les cendres totales, la matiere grasse, les proteines totales, les sucres totaux, les sucres reducteurs et les mineraux par des methodes standardisees. Les resultats ont montre des teneurs en matiere seche totale variant de 9,63% a 17,96% pour l’ensemble des onze varietes ; cinq varietes ont presente des teneurs en matieres seches superieures a 12% [FB01 (17,96%), V1053 (14,16%); V1319 (13,29%), V1073 (13,23%); V1321 (12,99%)]. Sur la base de la matiere seche (MS) les teneurs en proteines, sucres totaux, sucres reducteurs, matieres grasses et cendres ont ete respectivement de l’ordre de 11,54 a 19,26%; 42,08 a 73,12%; 17,48 a 40,33%; 1,98 a 4,96% et 2,5 a 6,64%. Les bulbes d’oignon sont riches en calcium, magnesium, fer, zinc et manganese. Les onze varietes d’oignon introduites au Burkina Faso presentent un fort potentiel nutritionnel pour les consommateurs. Les cinq varietes a fortes teneurs en matiere seche (>12%) sont plus aptes a la conservation. Leur vulgarisation aupres des producteurs permettra de reduire les pertes post recoltes, d’ameliorer la duree de conservation et la disponibilite de l’oignon dans le temps dont l’impact est d’ameliorer la competitivite de la chaine de valeur oignon au Burkina Faso. © 2017 International Formulae Group. All rights reserved. Mots cles: Varietes d’oignon, caracteristiques physico-chimiques, potentiel nutritif, aptitude a la conservation, Burkina Faso English Title: Evaluation of the nutritious potentialities and the storage ability of eleven varieties of onion ( Allium cepa L.) bulb introduced in Burkina Faso English 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. © 2017 International Formulae Group. All rights reserved. Keywords: Onion varieties, physic-chemical characteristics, nutritious potential, storage ability, Burkina Faso

international journal of biological and chemical sciences

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

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