Abstract
Gabou is a traditional onion-based spice commonly used in Niger. It is prepared in a handcrafted way by roasting of dried onion. This study was conducted to determine the optimal roasting conditions. The traditional processes of Gabou manufacturing were identified through a survey and studied. Gabou were produced at different roasting temperatures and times in presence of the oil quantities in the laboratory. Then sensory analyses were conducted to select the Gabou of best sensory characteristics. The chemical composition of the selected Gabou and their raw materials was determined. The result of the investigation showed that flower stems, green leaves and onion bulbs were used in the production of Gabou. The optimal roasting conditions were obtained at 120°C for 8 min for bulbs Gabou, 120°C for 5 min for green leaves Gabou and 130°C for 11 min for flower stems Gabou in the presence of 1 ml, 2 ml and 0 ml palm oil per 30 g, respectively. Roasting conditions that led to the production of Gabou of good sensory characteristics did not have a significant negative influence (p<0.05) on proximate and mineral composition. On the contrary, they have significantly reduced the moisture content which contributes to the reduction of Gabou shelf life.
Highlights
Onion (Allium cepa L. var. cepa,) is a herbaceous monocotyledon belonging to the family of alliaceae native of the Central Asia (Fritsch & Friesen, 2002)
The result of the investigation showed that flower stems, green leaves and onion bulbs were used in the production of Gabou
The flower stems were cut into small pieces about 3 cm long, the green leaves were lightly crushed in a mortar and the onion bulbs were cut into small pieces after being peeled and dried in an oven first at 65°C and when their water content decreased significantly, the temperature was reduced to 50°C
Summary
Onion (Allium cepa L. var. cepa,) is a herbaceous monocotyledon belonging to the family of alliaceae native of the Central Asia (Fritsch & Friesen, 2002). Cepa,) is a herbaceous monocotyledon belonging to the family of alliaceae native of the Central Asia (Fritsch & Friesen, 2002). It is constituted by a plateau on which are inserted elongated green leaves, cylindrical and hollow and from which adventitious roots leave. The base of the leaves may bulge when conditions are favorable and form a bulb. Onion bulb is composed of fleshy leaves and is externally covered with one or more layers of dried leaves that are called tunics (Foury & Schweisguth, 1992). Onion was first exploited as a medicinal plant before becoming a seasoning ingredient or vegetable (De Lannoy, 2001)
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