Nutritional, Physicochemical, Functional, and Textural Properties of Red Pepper (Capsicum annuum L.), Red Onion (Allium cepa), Ginger (Zingiber officinale), and Garlic (Allium sativum): Main Ingredients for the Preparation of Spicy Foods in Ethiopia

Table 3

Functional properties of the powders of red pepper, red onion, ginger, and garlic.

Parameters	Ingredients
	Red pepper	Red onion	Ginger	Garlic
Water absorption (g/ml)	1.86 ± 0.32^b	2.20 ± 0.36^b	2.51 ± 0.21^a	2.43 ± 0.40^b
Oil absorption (g/ml)	1.06 ± 0.30^d	1.5 ± 0.1^ab	2.16 ± 0.20^a	1.2 ± 0.61^c
Bulk density (%)	0.38 ± 0.07^a	0.48 ± 0.03^a	0.39 ± 0.06^a	0.75 ± 0.014^a
Tap density (%)	0.61 ± 0.09^a	0.71 ± 0.05^a	0.54 ± 0.07^a	0.88 ± 0.02^a
Hausner ratio, Hr	1.59 ± 0.06^a	1.48 ± 0.02^b	1.39 ± 0.067^c	1.17 ± 0.068^d
Carr’s index, CI (%)	37.4 ± 0.26^a	32.7 ± 0.97^b	28.3 ± 0.34^c	14.8 ± 0.49^d
Porosity, ɛ (%)	37.4 ± 0.26^a	32.73 ± 0.9^b	28.39 ± 0.34^c	14.86 ± 0.49^d
Dispersibility (%)	64.33 ± 1.5^b	85.0 ± 1.0^a	41.6 ± 1.50^d	63.3 ± 1.15^c
Foaming capacity (%)	2.89 ± 1.2^b	2.82 ± 1.33^b	3.54 ± 2.66^a	2.82 ± 1.33^b

Values with the same letter in the same row are not significantly different at P < 0.05.