EFFECT OF PROCESSING TECHNIQUES ON PROXIMATE COMPOSITION OF WHOLE EGG POWDERS DRIVED FROM DIFFERENT POULTRY BREEDS

Abstract

Egg is a nutrient dense food. The cyclical egg glut characterized by egg spoilage, quality deterioration and wastage imparts negatively on poultry farmers. Powdered dried egg provides a convenient alternative to this problem. This study was aimed to evaluate egg powder from ISA Brawn (T1), Local chicken (T2) and Noiler (T3) using Spray Dried (SDWEP), Freeze Dried (FDWEP) and Dehydrator Dried (DDWEP) methods. A total of 720 were eggs obtained from T1, T2 and T3, comprising of 240 eggs from each of the breed 30 eggs of each species was used for SDWEP, DDWEP and SDWEP where 10 eggs were used for each of the method. The process were replicated eight times at two weeks interval using 3x3 Factorial design RCBD. Data obtained from proximate composition, mineral analysis, microbial load and functional properties were analyzed using ONE-WAY ANOVA statistical model. Means were separated using LSD (SAS 1999-2000). Data obtained from sensory evaluation were analyzed using Non-parametric method. 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)). SDWEP had higher Non-coliform count (0.43cfu/g) Total-coliform count where negative across all the processing methods. T3 was significantly (P<0.05) higher than other treatments. SDWEP and DDWEP for egg powder production are effective and can be adopted by consumers. It is concluded that Production of egg powder with the aid of FDWEP, DDWEP and SDWEP was established.