Please use this identifier to cite or link to this item:
Title: Nutrient Composition of Locally Available Chicken and Duck Egg Powder
Authors: Chowdhury, Waichingnu
Keywords: : Egg powder, egg albumen, egg yolk, native egg (Deshi).
Issue Date: Dec-2019
Publisher: Chattogram Veterinary & Animal Sciences University
Abstract: The eggs have been recommended as one of the best source of a complete food. Dehydration is a good process for food preservation. The aim of the present study were to measure the overall weight and nutritional composition of different poultry eggs powder (native chicken (Deshi) egg, commercial layer chicken (Hybrid) egg and duck egg). Eggs were collected from the local kitchen markets dried and subjected to nutritional assessment. Descriptive statistics including percentage, mean and standard deviation were performed. One way analysis of variance (ANOVA) was performed to find out the level of significance at P <0.05. Duck egg had both higher weight and yolk content compared to other two different types of poultry egg. On the other hand, native chicken egg had lower weight but contained almost same proportion of egg white (albumen) and egg yolk. However, commercial layer chicken egg contained higher albumen portion that’s why we got higher dried albumen weight. In case of, nutritional component of albumen, native chicken eggs had the highest protein (84.58%), duck (81.84%) and commercial layer chicken (81.43%), respectively. But, in yolk, duck egg had higher protein (38.5%) as compared to layer chicken egg (36.52%) and native chicken egg (36.16%), consecutively. Moreover, the fats content in albumen part ranges from 0 to 0.15% whereas yolk portion had (36.16% – 38.50%) of the different poultry. The albumen of different poultry eggs were contained higher moisture than the yolk.Yet, the carbohydrates percentage of yolk portion found higher (1.28% to 4.44%)compared to white (0.61% to 4.43%). Native chicken egg white had higher Calcium (Ca) (2.87mg/gm), Magnesium (Mg) (1.30mg/gm), Phosphorus (P) (6.26mg/gm) and Potassium (K) (2.48mg/gm) compared to other two types of poultry eggs. In yolk, native chicken egg also had higher Mg (0.62mg/mg), P (17.78mg/mg) and K (4.28mg/mg) accordingly. In summary, we found duck egg had higher weight than others. In dried condition, native egg albumen contained the highest nutrient component while in dried yolk, these components were found the highest in commercial layer chicken egg.
Appears in Collections:Thesis-MS

Files in This Item:
File Description SizeFormat 
final cover.docx47.03 kBMicrosoft Word XMLView/Open
FINAL PDF hvhv.docx1.85 MBMicrosoft Word XMLView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.