Onion (Allium cepa L.) is a strong-flavoured vegetable consumed in different ways and its distinctive flavor or simply pungency. Onion has also important natural compounds effective for medical functions. Its importance is directly related with high content of high organosulphur compounds. Shelf life of fresh onion bulb is short enough due to the presence of high moisture content where postharvest loss of onion bulb reaches up to 50% in the production season.

Triticale is breed of wheat and rye and can grow in poor soil fertility. The nutritional quality of triticale is similar to that of wheat and rye. But the presence of anti-nutritional factors especially tannin and phytate reduce the nutrient utilization and/or food intake products when used as human foods. Anti-nutritional factors are chemical compounds synthesized in natural food and or feedstuffs by the normal metabolism of plant species or may be formed during heat/alkaline processing of foods. In this study, different anti-nutritional factor reduction techniques (malting and blanching) were evaluated and remarkable reduction in antinutritional factor was found. Finally, these techniques (malting and blanching) were demonstrated at triticale potential farmers of the Amhara region in Degadamot and Fareta district.