Nutritional Evaluation and Effect of cooking methods on two types of Chicken Eggs

Khadir. E. Abdelhakam; Mohamed.E.  Mohamed; Fatin H. Farahat; Shafag .H. Suliman; Nada.M.ElKhir; Amir. M. Bushara

doi:10.52981/jfst.vi9 (2).2880

Khadir. E. Abdelhakam
Mohamed.E. Mohamed
Fatin H. Farahat
Shafag .H. Suliman
Nada.M.ElKhir
Amir. M. Bushara

DOI: https://doi.org/10.52981/jfst.vi9%20(2).2880

Keywords: Nutritional value, white egg, brown egg, frying, boiling

Abstract

The objective of this study is to assess the nutritional value and the effect of cooking methods on two types of chicken eggs. Raw eggs samples (white and brown) were obtained from Hatashi company for table eggs in Khartoum state, cooked by two kinds of methods (frying and boiling). The proximate composition results showed that there was no significant different (P ≥ 0.05) between the two types of raw eggs. The results also indicated that there was a significant increase (p≤ 0.05) by cooking and heating of ash, fat, protein and fiber, while the moisture content decreased. Minerals content mg/100g (Ca, K, Fe, Mg, P, Na, Zn, Cu and Mn) was affected by egg types and cooking methods, heating methods increased significantly (P ≤ 0.05) all of minerals, results showed that the highly content of minerals was P (291.69 and 256.67) found in fried brown and white eggs respectively, but the lower content was found in Cu (0.030 and 0.049) in crude brown and white eggs respectively.

References

Anton, M., (2007). Composition and Structure of Hen Egg Yolk, chapter 1. In Huopalahti, R., López-F, R., Anton, M. &Schade, R. (eds): Bioactive egg compounds. Springer-Verlag, Heidelberg, pp 3of dietary fish oil and flax seed on cholesterol and fatty acid.

AOAC (2003). Official methods of analysis, association of official Analytical chemists, Washington, D. C., U. S. A.

Arop, H. D, N. A. (2020).Effect of Table Egg Production Factors, Quality Parameters and Marketing channel on marketing indicators in Khartoum State.

Atamaleki, A., Sadani, M., Raoofi, A., Miri, A., Bajestani, S. G., Fakhri, Y., & Khaneghah, A. M. (2020). The concentration of potentially toxic elements (PTEs) in eggs: a global systematic review, meta-analysis and probabilistic health risk assessment. Trends in Food Science & Technology, 95, 1-9.

Banaszewska, D., Biesiada-Drzazga, B., Marciniuk, M., Hrnčár, C., Arpášová, H., & Kaim-Mirowski, S. (2020). Comparison of the quality of cage and organic eggs available in retail and their content of selected macroelements. Acta Scientiarum Polonorum Technologia Alimentaria, 19(2), 159-167.

Brar, S. K., Singh R. and Thind S. (2015). "Proximate and sensory analysis of chicken egg pickle." Int. J. Agric. Sci. Res5(2): 173-182.

Campos-Casal, Fernando H. (2020). "Chemical composition and microstructure of recently oviposited eggshells of Salvator merianae (Squamata: Teiidae)." Herpetol Conserv Biol 15: 25-40.

Eke, M.O. Olaitan, N.I and Ochefu, J.H. (2013). Effect of Storage Conditions on the Quality Attributes of Shell (Table) Eggs. NIFOJ Vol. 31 No. 2, pages 18 – 24.

Hincke M, Gautron J, Nys Y (2011). In: Improving the safety and quality of eggs and egg products Vol. 1 (Nys Y, Bain M & van Immerseel F) Woodhead Publishing, Cambridge, UK. pp. 151-182.

Layman K. L, Rodriguez N. R (2009). Egg protein as a source of power, strength and energy, Nutrition Today, 44, 1.

Mertens K, Kemps B, Perianu C, De Baerdemaeker J, Decuypere E, De Ketelaere B (2011). Improving the safety and quality of eggs and egg products Vol. 1, Cambridge, UK. pp. 209-241.

Mori, H. Takaya, M. Nishimura K. and Goto T. (2020). Breed and feed affect amino acid contents of egg yolk and eggshell color in chickens. Poultry science 2020 Vol. 99 Issue 1 Pages 172-178.

Réhault-Godbert, S. Guyot N. and Nys. Y. (2019). The golden egg: nutritional value, bioactivities, and emerging benefits for human health. Nutrients. Vol. 11 Issue 3 Pages 684.

Spada, F. P., Gutierrez, E. M. R. De Souza, m. c., and Canniatti-Brazaca s. (2012). Viscosity of egg white from hens of different strains fed with commercial and natural additives. Ciência e Tecnologia de Alimentos 32(1):47-51.

Szentirmai E, Milisits G, Donkó T, Budai Z, Ujvári J, Fülöp T, Repa I, Sütő Z. (2013).Comparison of changes in production and egg composition in relation to in vivo estimates of body weight and composition of brown and white egg layers during the first egg-laying period. British Poultry Science. Oct 1;54(5):587-93.

Xiao, N. Zhao, Y. Yao, Y. Wu, N. Xu, M. Du, H. (2020).Biological activities of egg yolk lipids: A review. Journal of agricultural and food chemistry. Vol. 68 Issue 7 Pages 1948-1957