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Consumer Acceptability of Onion Powder: Reducing Postharvest Losses of Horticultural Crops for Increased Farm Income

Consumer Acceptability of Onion Powder: Reducing Postharvest Losses of Horticultural Crops for Increased Farm Income

Geoffrey Candia Levuason Lonah Nampwera Patience Ntegeka Francis Magu David Agole Gerald Tuwmne Ronald Kabbiri

Faculty of Agriculture and Environmental Sciences, Mountains of the Moon University

Faculty of Agriculture and Animal Sciences, Busitema University

*Corresponding author: levuason@mmu.ac.ug

Abstract

Background: Onion (Allium cepa L.) is one of the most widely consumed vegetable crops globally due to its culinary and nutritional value. However, its highly perishable nature contributes to substantial postharvest losses, particularly in developing countries. Value addition through processing into shelf-stable products, such as onion powder, presents an opportunity to reduce losses, improve marketability, and enhance farm income.

Objective: This study assessed the nutritional characteristics and consumer acceptability of onion powder as a potential value-added product for reducing postharvest losses and promoting sustainable utilization of onions.

Study Overview
100
Participants for sensory evaluation
9-Point
Hedonic scale used
Red Creole
Onion variety studied
AOAC
Standard methods used

Methodology

Sample Preparation:

  • Fresh Red Creole onion bulbs processed into powder
  • Oven drying and milling methods used

Nutritional Analysis:

  • Standard AOAC procedures
  • Comparison of fresh and powdered onions

Sensory Evaluation:

  • 100 randomly selected university students
  • Nine-point hedonic scale
  • Assessed aroma, color, taste, and overall acceptability

Study Location:

  • Faculty of Agriculture and Environmental Sciences
  • Mountains of the Moon University

Results

Nutritional Findings

Vitamin C (mg/100g):

  • Fresh onions: 9.50 ± 0.35
  • Powdered onions: 4.30 ± 0.75
  • Significant difference (p = 0.028)

Crude Protein (%):

  • Fresh onions: 5.18 ± 0.03
  • Powdered onions: 2.16 ± 0.70
  • Not statistically significant (p = 0.840)

Sensory Evaluation

Onion powder received higher ratings for:

  • Aroma: 6.7 ± 2.0

Significant differences observed:

  • Color: p = 0.001
  • Aroma: p = 0.039
  • Taste: p = 0.002
  • Overall acceptability: p < 0.001
Key finding: Participants expressed willingness to purchase and recommend the product due to convenience and strong flavor

Nutritional Comparison

Parameter Fresh Onions Onion Powder Significance
Vitamin C (mg/100g) 9.50 ± 0.35 4.30 ± 0.75 p = 0.028*
Crude Protein (%) 5.18 ± 0.03 2.16 ± 0.70 p = 0.840
Aroma Rating N/A 6.7 ± 2.0 p = 0.039*
Color Rating N/A Higher rating p = 0.001*
Taste Rating N/A Higher rating p = 0.002*
Overall Acceptability N/A Higher rating p < 0.001*

Conclusion

Onion powder shows considerable potential as a value-added product for reducing postharvest losses and improving market opportunities for onion producers. Increased consumer awareness, product familiarization, and improvements in processing technologies could further enhance consumer acceptance and commercial viability.

Onion powder Value addition Postharvest losses Consumer acceptability Farm income Uganda
2025 Uganda
Onion Powder Consumer Acceptability Study Mountains of the Moon University Busitema University