Abstract

Food drying is one of the most ancient techniques employed to preserve specific perishable commodities, enhancing preservation, minimizing packaging needs, and decreasing shipping weight. This study aimed to assess the impact of oven, sun, and room drying techniques on the nutritional quality of onions. Proximate and mineral constituents were examined in both fresh and dried onion samples utilizing established analytical methodologies. The proximate analysis results indicated a considerable reduction in moisture content (P

Key words: Allium cepa L, desiccation, proximate analysis, mineral content