ABSTRACT

Weak market linkages, unavailability of cold-storage, and the significant loss of eggs due to breakage and low shelf-life contribute to the unaffordability and the low consumption of eggs in low-income countries like Ethiopia. The effect of spray- and oven-drying of eggs from local (Ethiopian) and exotic (imported) chicken breeds on physical, techno-functional, and nutritional composition of egg-powders were evaluated. Exotic (n = 150) and local (n = 140) eggs were spray/oven dried. The yield, bulk-density, flowability, and the foaming-, emulsification-, and water/oil absorption-capacity of the egg powders were assessed. The concentrations in energy, protein, fat, ash, and minerals were determined. The egg-powders’ contribution to nutrient requirements for a child and their potential use as an alternative protein source in ready to use therapeutic foods (RUTF) were estimated. The low moisture (<5%) and water activity (aw~0.4–0.5) of the egg-powders implied unfavorable conditions for microbial growth. Local eggs had higher energy and fat content, whereas protein was higher in the exotic eggs (P <.05). About 12.5 g of egg powder (one egg) can fulfill >75%, 30%, and 40% of fat, energy, and calcium requirements for children 6–23 months of age, respectively. Only 6 g and 4 g of egg-powder are needed to fulfill protein and choline requirements, respectively. Considering the quality/quantity of proteins, egg powders can be alternative protein sources in RUTFs. The drying of local and exotic eggs with oven- and spray-drying yielded egg powders with acceptable techno-functional properties, but future studies should elucidate differences observed by egg type and drying; and investigate the shelf-life. Drying eggs can be a viable food systems’ intervention that can improve the safety and quality of diets in low-income countries like Ethiopia.

摘要

市场联系薄弱，缺乏冷藏能力以及由于破损和货架期短而造成的鸡蛋大量损失，导致埃塞俄比亚等低收入国家的鸡蛋价格低廉，食用量低。评估了从本地（埃塞俄比亚）和外来（进口）鸡种中鸡蛋的喷雾干燥和烤箱干燥对鸡蛋粉的物理，技术功能和营养成分的影响。喷雾/烤箱干燥外来卵（n = 150）和局部卵（n = 140）。评估了蛋粉的产量，堆积密度，流动性以及起泡，乳化和吸水/吸油的能力。确定了能量，蛋白质，脂肪，灰分和矿物质中的浓度。估计了鸡蛋粉对儿童营养需求的贡献及其在准备使用的治疗性食品（RUTF）中作为替代蛋白质来源的潜在用途。蛋粉的低水分（<5％）和水分活度（aw〜0.4–0.5）暗示了微生物生长的不利条件。当地鸡蛋的能量和脂肪含量较高，而外来鸡蛋的蛋白质较高（P <.05）。大约12.5克鸡蛋粉（一个鸡蛋）可以满足6至23个月大的儿童的脂肪，能量和钙的需求分别超过75％，30％和40％。分别需要6克和4克蛋粉即可满足蛋白质和胆碱的需求。考虑到蛋白质的质量/数量，蛋粉可以作为RUTF中的替代蛋白质来源。通过烤箱和喷雾干燥对本地和外来鸡蛋进行干燥，可以得到具有可接受的技术功能特性的蛋粉，但是未来的研究应该阐明在蛋类型和干燥方面所观察到的差异。并调查保质期。干燥鸡蛋可以成为可行的食品系统干预措施，从而可以改善像埃塞俄比亚这样的低收入国家的饮食安全性和质量。