Table 1.
General composition of onion by pre-thermal treatments.

Cooking methods		Cooking loss (%)	Moisture (%)	Crude protein (%)	Crude fat (%)	Crude ash (%)
Fresh		-	92.94±0.02c1)	0.69±0.01c	0.08±0.00b	0.29±0.00a
Hot-water	1 min	4.78	94.22±0.02f	0.60±0.00e	0.08±0.01b	0.23±0.00d
	3 min	5.11	94.73±0.01g	0.51±0.01f	0.07±0.01b	0.21±0.00e
Steaming	2 min	4.39	93.03±0.04d	0.70±0.01bc	0.09±0.00b	0.28±0.00b
	4 min	4.58	93.30±0.03e	0.66±0.01d	0.08±0.01b	0.26±0.00c
Stir-frying	60 s	-1.14	92.17±0.12b	0.69±0.02c	0.85±0.04a	0.29±0.01a
	210 s	6.08	92.03±0.02a	0.72±0.02a	0.84±0.01a	0.29±0.01a

Values with different superscripts in a column indicate significant difference (p<0.05) by Duncan's multiple range test.
Values with different superscripts in a column indicate significant difference (p<0.05) by Duncan's multiple range test.