ABSTRACT

The locus of this study was to produce and evaluate different egg powder products (whole egg, egg white, egg yolk) using different drying methods. The proximate composition, functional properties, mineral content, the physiochemical properties and organoleptic properties were evaluated using standard laboratory procedures. The data generated were statistically analysed by one way analysis of variance (ANOVA). The proximate composition of dried egg powder products showed that the WED (whole egg dehydrator) had the highest moisture content (10.91%). The EWO egg white oven dried ) had the highest crude protein ( 77.82%), EYO (egg yolk oven dried ) had the highest fat ( 41.99%), EWO( egg while oven dried) had the highest Ash content (6.69%), WED (whole egg dehydrator) had the highest carbohydrate (20.61%). The functional properties of dried egg powder products showed that EYD (egg yolk dehydrator) had the highest bulk density (0.532g/km3), EWD (egg white dehydrator) had the highest swollen index (2.22g/km), the WED (whole egg dehydrator) had the highest water absorption capacity (1.83g/g), the WED (whole egg oven dried) had the highest oil absorption capacity (2.40g/c). EYD (egg yolk dehydrator) had the highest Emulsion capacity (81.00%). WED ( whole egg dehydrator) had the highest foaming capacity (40.80%). The physiochemical properties of dried egg powder products showed that the EWD (egg white dehydrator) had the highest pH value (7.10), WED (whole egg dehydrator) had the highest Total Titratable Acidity (1.39%), WED (whole egg dchydrator)had the highest Total solid (92.7mg/l), EWO (egg white oven dried) had the highest peroxide valuc(1.03meg/kg). The mineral contents of dried egg powder products showed that WEO (whole egg oven dried) had the highest calcium ( 324.93mg/100g).WED ( whole egg dehydrator) had the highest magnesium (93.00mg/100g) and WEO (whole egg oven dried) had the highest potassium (473.67mg/100g) EWO (egg while oven dried had the highest sodium (926.33mg/100g) and the WEO (whole egg oven dried) had the highest phosphorus (653.33mg/100g). the sensory evaluation showed that the dried EYD (egg yolk dehydrator) had the highest mean score for appearance (8.20). aroma (8.03) texture (8.00), acceptability (7.83) WEO (whole egg oven dried) and the highest taste (7.9). Therefore it can be concluded that drying eggs into powder is one way of improving its nutrient status as well as functionality for diverse utilization. The study therefore recommends that production of egg powder be encouraged and the use of oven is recommended since its product compared favourably with that of dehydrator.