COMPARATIVE EVALUATION OF FUNCTIONAL PROPERTIES AND CONSUMERS’ ACCEPTABILITY OF DIFFERENTLY RECONSTITUTED CHICKEN EGG POWDER

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dc.contributor.authorAHMAD Yusufen
dc.creatorAHMAD Yusufen
dc.date.accessioned2023-09-22T08:01:41Z
dc.date.available2023-09-22T08:01:41Z
dc.date.issued2021-03-03en
dc.description.abstractDehydrating and packaging of eggs are successful ways of solving the problems of egg glut and addition of values to the eggs as well as improving future values of eggs. Hence, in this study, a comparative evaluation of egg powder comprising of fresh albumen, yolk and whole egg and powdered or reconstituted albumen, yolk and whole eggs was determined for the purpose of measuring consumers‘ acceptability and functional properties of reconstituted eggs. A dehydrator (PRESTO Dehydro digital electric food dehydrator 06301) was used in drying the eggs; the fresh liquid eggs yielded 5g, 10g and 15g of powdered albumen, yolk and whole eggs respectively. A survey of 120 respondents was conducted at ABU quarters to determine the consumers‘ awareness or acceptability on powdered egg and their attitudes towards quality attributes of egg products. Consumers showed more preference for fresh eggs to powdered eggs while some never used powdered eggs. Only 5.8% have known about powdered egg and 15.1 % were aware of powdered egg and 67.5% of the consumers did not care if the product is of fresh or powdered when buying. Hence there is a market potential for powdered egg as 66.7% were willing to buy powdered eggs. There were no significant differences (P>0.05) between the fresh and powdered eggs for E. coli, Staphyloccusspp, Bacillus spp, Lactose bacillus and Clostridium spp as all were found to be negative. There was a two sensorial sessions employed for the evaluation of the reconstituted eggs employed. Two sensorial sessions were employed, the first session comprised of 30 sensory panellists who evaluated the egg products using an affective test for preference ranking and the second session comprised of 16 sensory panelists that evaluated the products for the quality attributes and acceptability of omelattes using descriptive test. Omelattes made from fresh albumen and whole eggs were ranked first with more preference to omelattes made from reconstituted albumen and whole eggs, while omelatte made from reconstituted yolk was ranked first and most preferred to omelatte made from fresh yolk. The reconstitution of whole egg was done using ratio of 1:2/3 for whole egg, 1:4/5 for albumen and 1:1/2 for yolk. There was significant difference (P<0.05) for acceptability of omelatte prepared from fresh and reconstituted albumen. There was no significant difference (P>0.05) for acceptability of omelatte prepared from fresh and reconstituted whole eggs as well as yolk. It could be recommended that, more awareness on processing and utilization of powdered egg should be done through extension services to producers and consumers.en
dc.identifier.urihttps://teras.ng/api/asset/document/f5696ad9-4746-47dc-83b1-aeec2a9e875cen
dc.identifier.urihttps://teras.ng/catalog-item/0c8e864a-b628-4c6e-93cf-d40a606809a1en
dc.identifier.urihttp://dspace.teras-network.net:4000/handle/123456789/28874
dc.publisherAhmadu Bello University Zariaen
dc.titleCOMPARATIVE EVALUATION OF FUNCTIONAL PROPERTIES AND CONSUMERS’ ACCEPTABILITY OF DIFFERENTLY RECONSTITUTED CHICKEN EGG POWDERen
dc.typePost Graduate Thesesen
thesis.degree.levelMastersen
thesis.matric.numberP16AGAN8049en
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