ONION SKIN AS A POTENT SOURCE OF FLAVONOID

TROUGH SUPPRESSION

Introduction

Onions as commonly wasted commodity

Onions are common to people since it comprises of numerous nutrients and its essentialities as a food ingredient. On

the other hand, Onions are one of the commonly wasted commodities.

Nearly 3 to 4 million tons (mt) of onions are wasted every year due to lack of adequate storage facilities. furthermore,

million tons of onions are being produced each year and the rest that did not reach the consumers get wasted due to lack of

storages and cold chains. In the case of a cold climate caused by unseasonal rain, shortage in storages will cause onions to be

wasted because onions need to be put in dry places after harvest. “3-4 million tonnes of onions wasted each year due to poor

storage” (2015)

Playing out this examination may possibly result on another advantageous method to burn-through and utilize save

onion strips, which at that point can help altogether on the worry of food waste worldwide. The researchers are hoping to produce

a paste like product or condiment by using onion skin or epidermis, having it taste good enough to be practiced widely among

households while maintaining the flavonoids and other nutrients it possesses.

The outer skins of onion and garlic provide an excellent source of vitamins A, C, E, and numerous antioxidants. The

skins of onions are also a rich source of flavonoids, particularly quercetin, a potent antioxidant and anti-inflammatory. (Farmer’s

Almanac, by Natalie LaVolpe, February 26, 2018)

If this research can achieve success, then it can be publicly pronounced to ease or at least lessen the concept of food

waste specifically among basic commodities like onion skins.

Materials and Methods

Problem Statement
 Recycling onion skins inside households can ease the concept of food waste globally but manufacturing the product can cost

its nutrients and flavonoids.

Main Points:

● Flavor of the onion condiment

● Nutrients the product will offer

Materials to be needed:

● 20-22 onion-worth of cleansed onion skins

● 1-2 cloves of garlic

● 1 piece of ginger

● 2-3 tablespoon of water

● 2-3 tablespoon of turmeric powder

● 1 tablespoon of kosher salt (or simply table salt)

● 2 tablespoons of sugar (optional)

● Blender (mortar and pestle can be used alternatively)

● Airtight container (ice cube tray can be used alternatively)

Procedure to be conducted:

First off, gather the basic ingredients which will be 20-22 onion-worth of onion skins (make sure that they are rinsed

thoroughly or cleansed), 1-2 cloves of garlic and a ginger. Finely chop the dry ingredients and place them inside your blender.

Add at least 2-3 tablespoon of water to make the outcoming texture paste-like. Blend the ingredients for at least 3-5 minutes (can

be varied depending on the type of the blender) once you have that smooth blend of onions or a rough paste-like texture, the

product is done. Next, consider adding 2-3 tablespoon of turmeric powder for stabilization as well as to preserve the natural color

of the onion. After that, put in 2 tablespoons of sugar for a little hint of sweetness, also, you can add 1 tablespoon of kosher salt if

you want the condiment to be salty. Lastly, place the condiment inside an airtight container for storage (ice cube trays can also

act as a storage system, if used, the ice cube trays containing the product should be placed inside a fridge for preservation).

Data Collection
Given that the onion skin naturally contains flavonoids, and the turmeric powder acting as a stabilizer as well as a binder of
the flavonoid to the onion skin throughout the process of making the condiment, the researchers decided to set their parameter in
whether the typical consumers will approve the flavor of the resulting product. The generated data will be collected through a
simple random sampling of consumers.

Data Analysis
 The researcher will use qualitative approach. In a manner of constructing an onion condiment which is still above the mass
standard in terms of its taste to be eaten alongside other dishes. The product will be judged based on the overall evaluation result.

References
Relevant Institutional Resources

Internet source with no author:

 EU Fusion’s Definitional Framework (Food Waste Edition) 2016. Retrieved November 9, 2020, from

https://www.eu-fusions.org/index.php/about-food-waste/280-food-waste-definition

 Onion skin uses and health benefits. (n.d.). Https://Www.Healthbenefitstimes.Com. Retrieved April 3, 2021, from

https://www.healthbenefitstimes.com/onion-skin

Internet source with author:

 Jackson, R. (2019, April 24). Most people waste more food than they think—here’s how to fix it.

Https://Www.Nationalgeographic.Com. https://www.nationalgeographic.com/environment/article/people-waste-

more-food-than-they-think-psychology

 LaVolpe, N. (2021, March 30). 10 Good Reasons To Save Those Onion And Garlic Skins.

Https://Www.Farmersalmanac.Com. https://www.farmersalmanac.com/uses-onion-garlic-skins-30580

 Our Bureau, New Delhi. (2018, January 22). ‘3–4 million tonnes of onions wasted each year due to poor storage.’

Https://Www.Thehindubusinessline.Com. https://www.thehindubusinessline.com/economy/agri-business/34-

million-tonnes-of-onions-wasted-each-year-due-to-poor-storage/article7608268.ece
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