EFFECT OF OVEN DRYING ON THE NUTRITIONAL PROPERTIES AND SENSORY CHARACTERISTICS OF EGG POWDER FROM DIFFERENT POULTRY SPECIES

ABDULLAHI A. ADISA; OLUSEGUN D. OSHIBANJO; OLUBUNMI O. OLUSOLA; OKHIOMA A. ABU

Authors

ABDULLAHI A. ADISA Department of Animal Technology, Federal Polytechnic Ayede, Oyo State, Nigeria.
OLUSEGUN D. OSHIBANJO Agricultural Biochemistry and Nutrition Unit, Department of Animal Science, University of Ibadan, Ibadan, Nigeria.
OLUBUNMI O. OLUSOLA Agricultural Biochemistry and Nutrition Unit, Department of Animal Science, University of Ibadan, Ibadan, Nigeria.
OKHIOMA A. ABU Agricultural Biochemistry and Nutrition Unit, Department of Animal Science, University of Ibadan, Ibadan, Nigeria.

Abstract

Nutritional content such as protein, carbohydrate and fat are some of the important properties of an egg which play important culinary roles for the maintenance of the human body system through a proper balanced diet. This study was aimed at determining the effects of oven drying on the nutritional properties and sensory characteristics of eggs obtained from layer chickens, quail and turkey birds. About 1000g of liquid egg for each of the three poultry species was dried at 60oC for the study. The necessary parameters such as moisture content, crude protein, ether extract, ash and the cholesterol level were all recorded using standard procedure. Data were analyzed using descriptive statistics and ANOVA at 0.05 Sensory characteristic for both the flavour and aroma showed no significant difference at (P<0.05) with values ranging from (2.50±0.27-3.50±0.34) for flavour and (2.30±0.37-3.30±0.26). The nutritional composition determined showed high values when compared to that of fresh eggs, this is an indication that the drying temperature of 60°C did not adversely affect the nutritional value of the oven dried egg components. This study will helps to provide information on the effect of oven drying egg on functional and nutritional ability.