Preparation of dry egg powder from commercially available chicken eggs and assessment of their nutritive value

Abstract

Egg plays a pivotal role in fulfilling human beings' daily nutrient requirements. Chicken egg is one of the most versatile foods. It is a rich source of protein that is of high biological value. However, due to its fragile nature and perishable characteristic the chicken egg is required to be preserved. Dehydration is a good process of food preservation. The aim of the present study was to measure the physical characteristics and nutritive value of different chicken egg powder such as Brown egg and White egg. Eggs were collected from the local kitchen markets, dried and subjected to nutritional assessment. Descriptive analysis including percentage, mean, standard deviation and independent sample t-test were performed to find out the label of significance at p<0.05. Brown egg had both higher weights than white egg. On the other hand, brown eggs contained higher in albumen content. In case of nutritional components of albumen, brown egg contained higher protein (74.2 %) than white egg (73.6%). On the other hand yolk of white egg contained higher protein (31.4%) than brown egg (31.2%). Moreover, the fat content in albumen part ranges from (0.16% - 0.42%) whereas the yolk portion had (47.22% to 49.2%) in both brown and white egg. The albumen of the different poultry eggs was contained higher moisture than yolk. Brown egg albumen had higher calcium (611.8mg/100gm), Phosphorus (290mg/100gm), Zinc (4.65mg/100gm) and Potassium (240mg/100gm) compared to white egg. Conversely, in yolk of white egg also had higher calcium (645 mg/100gm), magnesium (146mg/100gm), Iron (4.49mg/100gm), Potassium (254mg/100gm) and manganese (0.187mg/100gm). The dried eggs of poultry contained considerable amount of Vitamin A, E and B2 .White egg had higher vitamin E (8.16 IU/100gm) and vitamin B2 (2.52 mg/100gm) than brown egg. White egg contained higher cholesterol (704.68 mg/100gm) and triglycerides (7148.56 mg/100gm) than brown egg. On the other hand, brown egg contained higher amount of high density lipoprotein (HDL) (21.58 mg/100gm) than white egg.