Comparative Evaluation of Differently Processed Whole Egg Powder.
TABLE OF CONTENT
Title Page ………………………… i
DECLARATION ………………….iii
CERTIFICATION ………………………. iv
ACKNOWLEGDEMENT ………………….. vi
ABSTRACT…………………………..vii
CHAPTER ONE
1.0 INTRODUCTION ………… 1
1.1 Problem Statement ……………….. 3
1.2 Justification ………. 3
1.3 Objectives…………….. 4
CHAPTER TWO
2.0 LITERATURE REVIEW ……………. 5
2.1 Eggs…………….. 5
2.2 Egg Production Worldwide in Nigeria …………. 5
2.3 Composition of Eggs………… 6
2.3.1 Eggshell…………… 8
2.3.2 Egg Membrane ……………… 8
2.3.3 Egg White ……….. 8
2.3.4 Egg Yolk ……. 9
2.4 Nutritional Value of Eggs ….. 10
2.4.1 Factors Influencing Egg Nutritional Quality ….. 12
2.5 Egg Powder………….. 13
2.5.1 Advantages of Egg Powder……… 14
2.6 Uses and Nutritional Benefits of Eggs Both in Raw and Powdered Forms……. 15
2.6.1 Confectionary Industry……. 15
2.6.2 Medicine and Production of Vaccines ……….. 16
2.6.3 Cosmetic Industry ……… 17
2.6.4. Industrial Uses ……….. 18
2.7 Effect of Heat on Eggs………… 18
2.8 Safety Concerns of Egg Use ………. 19
2.8.1 Salmonella………. 19
2.8.2 Escherichia coli………. 21
2.8.3 Regulations Concerning Microbiological Safety of Foods………. 21
2.9 Processing Methods of Egg Powder …….. 22
2.9.1 Dehydration………. 22
2.9.1.1 Merits and Demerits of Dehydrated Food …… 24
2.9.2 Freeze drying method……… 24
2.9.2.1 Merits and Demerits of Freeze Dried Food …….. 25
2.9.3 Spray drying method ………… 25
2.9.3.1 Merits and Demerits of Spray dried eggs …… 26
2.10 Functional properties of Eggs and Egg powder………… 26
2.11 Organoleptic Properties of Cakes ……….. 30
3.0 MATERIALS AND METHODS
3.1 Experimental sites………….. 31
3.2. Experiment One: Production and Evaluation of Differently Processed Whole Egg Powders……….31
3.2.1 Egg Powder Production……….. 31
3.2.2 Proximate Composition Analysis: ……… 32
3.2.2.1 Dry matter (DM) ………….. 32
3.2.2.2 Crude Protein (CP)…………. 33
3.2.2.3 Ash Value……………… 34
3.2.2.4. Ether Extract (crude fat)………… 34
3.2.2.5 Nitrogen Free Extract (NFE)………. 34
3.3 Microbial-count Analyses………… 35
3.3.1 Total bacteria, Coliform and Non-coliform:………… 35
3.3.2 Culture of fungi:…………….. 35
3.3.3 Selective isolation of Salmonella spp: ………….. 35
3.4 Functional Properties …………. 36
3.4.1 Emulsifying Activity……….. 36
3.4.2 Swelling Capacity ………….. 36
3.4.3 Foaming Stability/ Foaming Capacity ……….. 37
3.4.4 Bulk Density ………….. 37
3.4.5 Water and Oil Absorption Capacity (WAC/OAC) ………. 37
3.4.6 Water and Oil Retention Capacity (WRC/ORC) …………… 38
3.5 Sensory Analysis…………. 38
3.5.1 Preparation of Un-Spiced scrambled egg ………… 39
3.5.2 Production of Cake ……….. 39
3.6 Experiment Two: Effect of Egg Storage Period on Whole Egg Powder Quality ……………. 39
3.7 Statistical Analysis…….. 40
3.7.1 Model…………. 40
4.0 RESULTS AND DISCUSSIONS
4.1 Product Yield ……… 41
4.2 Proximate Composition of Egg Powders…………………………………………………………………… 41
4.3. Microbial load of Egg Powders ………………………………………………………………………………. 44
4.4 Functional Properties of Egg Powders………………………………………………………………………. 44
4. 5 Organoleptic Evaluation of Fried Egg Powders ………………………………………………………… 47
4.6 Organoleptic Evaluation of Cakes Made from Egg powders ……………………………………….. 50
4.7 Effect of Egg Storage period on Whole Raw Egg Proximate Composition ……………………… 50
4.8 Effect of Egg Storage period on Whole Raw Egg Microbial load ……………………………….. 52
4.9 Effect of Egg Storage period on Whole Raw Egg Functional Properties……………………….. 52
4.10 Effect of Egg Storage period on Whole Egg Proximate Composition …………………………. 55
4.11 Effect of Egg Storage period on Functional Properties of Whole Egg Powder……………… 55
4.12 Effect of Egg Storage period on Functional Properties of Whole Egg Powder……………… 58
4.13 Effect of Egg Storage period on Organoleptic Evaluation of Cakes ……………………………. 58
4.14 Effect of Egg Storage period on Organoleptic Evaluation of Cookies…………………….. 61
5.0 CONCLUSIONS AND RECOMMENDATIONS
5.1 Conclusions…………… 63
5.2 Recommendations………….. 63
REFERENCES ………………… 64
APPENDICES …………… 73
INTRODUCTION
Agriculture in Nigeria has over the last few years received increasing attention with both Federal and State Governments encouraging the Nigerian populace especially the youth to embrace agriculture as a profession and a means out of the current recession (African Economic Outlook,2012).
USDA (2013) as cited by Heise et al. (2015) reported that of the various components of animalhusbandry, poultry farming is the most popular and probably lucrative.
Nigerian Federal andState governments are investing in poultry production. Egg production plays a vital role inpoultry farming and has been on the increase with various government programmes such as“Feed the School Children” encouraging more people to embark on poultry production.
Eggs arelaid by female animals of many different species, including birds, reptiles,amphibians, mammals, and fish, however among other avianthe most popular choice for eggconsumption are chicken eggs.
They are a cost effective animal protein with a potential tocontribute to food and nutrition security and generate rural household livelihoods (Lannotti et al.,2014) and are considered to be nature‟s most nearly perfect food for mankind and are thereforeused as the reference protein for assessing protein quality of other proteins.
REFERENCES
Abdullah, M.Z. (2008). Quality evaluation of Bakery products. Journal of Computer VisionTechnology Food Evaluation. 1(4): 481-482.
Abdullahi A. A. (2016). Quality characteristics and processing yield of egg powder fromdifferent poultry species. MSc. Thesis submitted to the Department of Animal Science,University of Ibadan. 1- 62.
Abeyrathne, E. D. N. S., Lee H. Y. and Ahn, D. U. (2013). Egg white proteins and theirpotential use in food processing or as nutraceutical and pharmaceutical agents. A reviewof Poultry Science Association Incorporated. 3295.
Adejoro, S.O. (1996). Heading towards effective egg marketing in West Africa.Center forlivestock management. Ibadan, Nigeria . Bulletin and training manual.
Adene, D.F. and Oguntade A.E. (2006). The structure and importance of the commercial andvillage-based poultry industries in Nigeria.
Amankwah, E.A., Barimah, J., Nuamah, A.K.M., Oldham, J.H. and C.O. Nnaji (2009).Formulation of weaning food from fermented maize, rice, soybean and fishmeal.
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