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

作　　者：Eridiong O. Onyenweaku Henrietta N. Ene-Obong Ima O. Williams Chinaka O. Nwaehujor 

机构地区：[1]Human Nutrition and Dietetics Unit, Department of Biochemistry, University of Calabar, Calabar, Nigeria [2]Department of Biochemistry, Faculty of Basic Medical Sciences, University of Calabar, Calabar, Nigeria

出　　处：《Food and Nutrition Sciences》2018年第7期868-879,共12页食品与营养科学（英文）

摘　　要：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.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.

关 键 词：EGG CHICKEN Turkey QUAIL GUINEA FOWL Nutrient Mineral VITAMIN 

分 类 号：R73[医药卫生—肿瘤]