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O. Abiodun

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Open access Oct 2026

Evaluation of Micronutrient Composition, Phytochemical Properties and Acceptability of Selected Nigerian Culinary Products made with Onion Powder (Allium cepa. L)

Nigerian culinary products made with red and white onion powder (Allium Cepa. L) was investigated for phytochemical, micronutrient, and sensory acceptability. Bean pudding, boiled meat, vegetable stew, pizza, and fried egg was prepared with 20 and 40g of the powders with fresh red and white onion as controls. Proximate...

A. Alamu, Olutayo Olukunmi, Taiwo Adedola Olotu et al. · 0 citations

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