Anitmicrobial, Phytochemical, Ethnobotanical and Proximate analysis of Allium cepa L.

Allium cepa is an important plant used in daily food stuff and one of the useful traditional medicinal plant to local people. The plant is said to be native to Asia but is cultivated throughout the world. The fresh, homogenized bulbs were extracted with Ethanol, Dichloromethane and water. The study aim to screen the plant against selected bacterial and fungal strains, qualitative phytochemistry and proximate analysis on the basis of their local uses. Phytochemical analysis gave positive results for steroids, glycosides, alkaloids, phenolic compounds, flavonoids, Resins, oils, carbohydrate and protein. All extracts are active against the selected bacterial strains. Klebsiella pneumonia is the most sensitive bacteria while Pseudomonas aeruginosa is susceptible but least. The Fusarium Oxysporum is more susceptible to ethanolic extract with zone of inhibition 8mm as compared to the Colletotrichum spp. in the same extract with 4 mm zone of inhibition. Moisture is 91.05%, Carbohydrate is 80.6%, total Sugar is 3.2%, Protein is 3.90% and Acidity of the extract is 2.1%. So the results justify the use of the plant in various infectious diseases