EFFECT OF PROCESSING TECHNIQUES ON MINERAL COMPOSITION OF WHOLE EGG POWDER DERIVED FROM DIFFERENT CHICKEN BREEDS

Abstract

Egg is a nutrient dense food. The cyclical egg glut characterized by egg spoilage, quality deterioration and wastage impart negatively on poultry farmers. Powdered dried egg provides a convenient alternative to this problem. This study was aimed to evaluate egg powder from ISA Brown (T1), Local chicken (T2) and Noiler (T3) using Spray Dried (SDWEP), Freeze Dried (FDWEP) and Dehydrator Dried (DDWEP) methods. A total of 720 eggs were obtained from T1, T2 and T3, comprising of 240 eggs from each of the breed 30 eggs of each breed were used for SDWEP, DDWEP and SDWEP where 10 eggs were used for each of the method. The process was replicated eight times at two weeks interval using 3x3 Factorial Experiment of RCBD. Data obtained from mineral analysis was analysed using one-way ANOVA statistical model. Means were separated using LSD. Results showed that higher value of crude protein was obtained from DDWEP (50.67%), while least value was obtained in SDWEP (48.97%). T3 had higher values in phosphorus (92.28mg/100g) and potassium (123.6mg/100g). Calcium (33.5mg/100g)). It is concluded that Spray drying and Dehydrator drying for egg powder production stands out for having the highest concentrations of key minerals and can be adopted by home users as much as producers.