© All Rights Reserved *Corresponding author. Email: baishng@yahoo.com, baakinwande@lautech.edu.ng Tel: (+234) 803 3082 807 International Food Research Journal 22(1): 332-336 (2015) Journal homepage: http://www.ifrj.upm.edu.my * Akinwande, B.A. and Olatunde, S.J. Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria Comparative evaluation of the mineral profle and other selected components of onion and garlic Abstract Mineral profle and some selected components of three cultivars of onion (Allium cepa L.) (Dan Zaria, red creole and white creole) bulb were compared with garlic (Allium sativum L.) clove. This was pertinent to establish their potentials in ensuring adequate nutrition and food security. Simultaneous multi-element analysis was done by inductively coupled plasma-optical emission spectroscopy (ICP-AES). Selected components determined were pyruvic acid, total soluble solids (TSS), ash content, moisture content, vitamin C and pH. The most abundant quantity minerals in the Allium species are potassium (14291.17-17297.88 mg/Kg), phosphorus (2491.04-4777.88 mg/Kg) and calcium (694.41-1824.29 mg/Kg). Garlic had highest amount of phosphorus and zinc (4777.88 and 66.08 mg/Kg, respectively) with least contents of calcium, magnesium, iron and aluminium. Garlic had signifcantly (p<0.05) higher contents of pyruvic acid, ash and TSS contents than onion cultivars, with increase of 88%, 130% and 104% more than the highest obtained in onion cultivars. Except for moisture and vitamin C contents, highest value (with signifcant difference) of all the selected components was obtained in garlic. Onion cultivar (red creole) with least content of pyruvic acid and highest content of TSS would be preferred for culinary purpose. The comprehensive mineral profle of garlic and onion samples obtained in this work is an information that could sensitize people on their need for more consumption. This can be a good opportunity to enhance micronutrient supply of the diet of low income earners which form majority of the society. Introduction Onion (Allium cepa L.) bulb and garlic (Allium sativum L.) clove have been cultivated since antiquity as vegetable and favoring agents due to their characteristic pungent favour. Their widespread use as a favoring agent in food and for the treatment of many diseases is well known. Onions fnd widespread usage in both fresh and dried forms. It is used as a favour additive in a wide variety of food formulations such as comminuted meats, sauces, soups, salad dressings and pickle relishes (Kumar et al., 2006). From time immemorial, onion and garlic have been used by diverse cultural groups for treatment of parasitic, fungal, bacterial and viral infections, with investigations suggesting sulphur compounds as the main active antimicrobial agents (Rose et al., 2005). Other components that can also contribute to this activity are some proteins, saponins and phenolic compounds (Griffths et al., 2002). Garlic is among the most used vegetables for treating Type II diabetes mellitus in diabetic women group from United States (Johnson et al., 2006). The combination of essential oils of onion (75%) and garlic (25%) could substitute synthetic preservatives in food safety to control fungal contamination and mycotoxin production (Kocić-Tanackov, 2012). Garlic and onion have a promoting infuence on the bio accessibility of iron and zinc from food grains (Gautam et al., 2010). Scientifc research studies support the fact that onions and garlic are worthy of being eaten every single day in order to provide optimum health benefts. Although pungent and giving off a sulphurous odour, these foods should not be brushed aside. Consumers’ tendency is currently towards foods with benefcial attributes for health and good organoleptic characteristics. The benefts of onion and garlic are well known yet many people do not eat them as much as possible. Information on multi- elements (mineral content) of onion is scanty. The present study was conducted to compare the mineral profle and selected properties of different cultivars of onion with garlic. This is important to guide in the choice to be used more often for culinary purposes. Keywords Onion cultivars Garlic Mineral contents Pyruvic acid Total soluble solids Article history Received: 2 February 2014 Received in revised form: 10 July 2014 Accepted: 14 July 2014