Comparison of Nutritional Composition of Bird Egg Varieties Found in Southern Nigeria: A Preliminary Study

Autor:	Eridiong O. Onyenweaku, Chinaka O. Nwaehujor, Ima O. Williams, H. N. Ene-Obong
Rok vydání:	2018
Předmět:	Vitamin chemistry.chemical_compound Animal science Nutrient chemistry embryonic structures Food composition data Composition (visual arts) Proximate Biology Food quality Micronutrient Bird egg
Zdroj:	Food and Nutrition Sciences. :868-879
ISSN:	2157-9458 2157-944X
DOI:	10.4236/fns.2018.97065
Popis:	This study was aimed at comparing nutrient composition of some bird eggs in their raw and boiled forms. The different varieties were exotic chicken, local chicken, turkey, quail and guinea fowl eggs. The eggs were shelled and their contents (boiled and raw) lyophilized. Standard AOAC methods were used for determination of proximate, mineral and vitamin compositions. Results showed the boiled eggs having higher nutrient concentrations than the raw eggs across all species. Guinea fowl egg had significantly higher (p < 0.05) content of protein, fat and most micronutrients. The eggs were rich in microelements, with guinea fowl egg having the best sodium-potassium ratio (0.66). Turkey eggs had significantly (p < 0.05) higher iron content in the raw and boiled samples (7.2 ± 0.09 mg/100g and 9.6 mg/100g, respectively). This study showed some “less-popular”/underutilized eggs having certain nutrients in significantly greater quantities; hence exploiting these may greatly improve diet quality and nutritional status of consumers.
Databáze:	OpenAIRE
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