Granulometry and proximate analysis of flour from different organs of spring onion

Authors

  • Laura Araceli López-Martínez Universidad Autónoma de San Luis Potosí-Coordinación Académica Región Altiplano Oeste. Carretera Salinas-Santo Domingo núm. 200, Salinas de Hidalgo, San Luis Potosí, México. CP. 78600 , Universidad Autónoma de San Luis Potosí-Coordinación Académica Región Altiplano Oeste. Carretera Salinas-Santo Domingo núm. 200, Salinas de Hidalgo, San Luis Potosí, México. CP. 78600
  • Anaid De La Peña-Gil Facultad de Ciencias Químicas-Centro de Investigación y Estudios de Posgrado-Universidad Autónoma de San Luis Potosí. Manuel Nava núm. 6. San Luis Potosí, México. CP. 78210 , Facultad de Ciencias Químicas-Centro de Investigación y Estudios de Posgrado-Universidad Autónoma de San Luis Potosí. Manuel Nava núm. 6. San Luis Potosí, México. CP. 78210
  • Alejandra Guadalupe Morales-Espinoza Universidad Autónoma de San Luis Potosí-Coordinación Académica Región Altiplano Oeste. Carretera Salinas-Santo Domingo núm. 200, Salinas de Hidalgo, San Luis Potosí, México. CP. 78600 , Universidad Autónoma de San Luis Potosí-Coordinación Académica Región Altiplano Oeste. Carretera Salinas-Santo Domingo núm. 200, Salinas de Hidalgo, San Luis Potosí, México. CP. 78600
  • Gerardo Loera-Alvarado Colegio de Postgraduados-Campus San Luis Potosí-Posgrado de Innovación en Manejo de Recursos Naturales. Iturbide 73, Salinas de Hidalgo, San Luis Potosí, México. CP. 78600 , Colegio de Postgraduados-Campus San Luis Potosí-Posgrado de Innovación en Manejo de Recursos Naturales. Iturbide 73, Salinas de Hidalgo, San Luis Potosí, México. CP. 78600
  • Nallely Rosas-Flores Tecnológico de Estudios Superiores de Chicoloapan-División de Ingeniería en Desarrollo Comunitario. Camino al Monte s/n, colonia Loma de Guadalupe, Chicoloapan de Juárez, Estado de México, México. CP. 56380 , Tecnológico de Estudios Superiores de Chicoloapan-División de Ingeniería en Desarrollo Comunitario. Camino al Monte s/n, colonia Loma de Guadalupe, Chicoloapan de Juárez, Estado de México, México. CP. 56380
  • María Azucena Ortega-Amaro Universidad Autónoma de San Luis Potosí-Coordinación Académica Región Altiplano Oeste. Carretera Salinas-Santo Domingo núm. 200, Salinas de Hidalgo, San Luis Potosí, México. CP. 78600 , Universidad Autónoma de San Luis Potosí-Coordinación Académica Región Altiplano Oeste. Carretera Salinas-Santo Domingo núm. 200, Salinas de Hidalgo, San Luis Potosí, México. CP. 78600

DOI:

https://doi.org/10.29312/remexca.v17i3.4073

Keywords:

physicochemical characterization, utilization, vegetable flour

Abstract

The study was conducted from 2023 to 2024 in order to fully utilize spring onion (Allium cepa L.) due to its nutraceutical and functional value and the need to generate agro-industrial ingredients from plant byproducts. Flours were made from roots, bulbs and stem/leaves and they were subjected to proximate and granulometric analyses. The samples used were dehydrated at 38 °C by convection, and then ground to obtain the flours. Granulometry, moisture, ash, protein, lipids and carbohydrates were determined using official techniques. The results obtained showed significant differences (p< 0.05). Roots and stem/leaves showed the lowest lipid content (1-4.1%) and high fiber content (30.1% and 35.2%), respectively; bulbs presented the highest concentration of lipids (7.5%) and roots presented the highest amount of ash (11.4%). The three flours had a moisture content lower than the 7% required by Mexican regulations (0.7-5.2%). Therefore, the spring onion (Allium cepa L.) can be utilized in its entirety by producing added-value flours with applications in the food industry, thereby reducing the amount of residues obtained by reducing waste and generating an additional source of income for producers and self-sustaining value chains.

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Published

2026-05-17

Issue

Vol. 17 No. 3 (2026)

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Articles

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How to Cite

López-Martínez, Laura A., Anaid De La Peña-Gil, Alejandra Guadalupe Morales-Espinoza, Gerardo Loera-Alvarado, Nallely Rosas-Flores, and María Azucena Ortega-Amaro. 2026. “Granulometry and Proximate Analysis of Flour from Different Organs of Spring Onion”. Revista Mexicana De Ciencias Agrícolas 17 (3): e4073. https://doi.org/10.29312/remexca.v17i3.4073.