Effects of Dehydration on the Proximate Composition and Sensory Attributes of Chicken Eggs

JAFE Vol. 9(4): 17-21, 2022
Effects of Dehydration on the Proximate Composition and Sensory Attributes of Chicken Eggs
*Akpobomeh, O. and Bratte, L.*
This experiment was conducted to investigate the effect of dehydration on the nutritional status of egg whole egg, albumen and yolk powder. A total of 135 fresh chicken eggs were used. Batches of forty-five (45) eggs were dehydrated at intervals of two weeks, and stored for one, three or five weeks before subjecting them to proximate analysis, and sensory evaluation. The experiment was a completely randomized one. The proximate and sensory attributes of the egg powder across the three-interval period were compared statistically. NFE for albumen varied from 49.23 – 59.92%, 18.36 – 28.50% for whole egg powder and 22.39 -36.36% for egg yolk. Moisture content ranged from 13.51 – 16.49% in Albumen; 10.41 -17.00% in whole egg powder and 6.52 -11.78% in yolk powder. In line with the findings of this study, dehydration is a promising approach for preserving chicken eggs. Generally, storage of dehydrated chicken eggs for as long as five weeks did not significantly alter most of the proximate contents of the albumen, yolk, and whole egg but even enhanced their sensory attributes and overall acceptability by consumers. This may be particularly important to the food sector, which may be interested in utilizing dry egg products.
Keywords:	albumen, whole egg, powder, yolk, product quality
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