EFFECTS OF FERTILIZATION AND BOILING DURATION ON NUTRITIONAL COMPOSITIONS AND ORGANOLEPTIC PROPERTIES OF SHIKA-BROWN EGG

Abstract

Avian eggs fertility and boiling duration may influence the nutritional compositions and organoleptic properties but little is known about this hence this study. A total of 100 Shika-brown eggs (l fertilized • I unfertilized) were boiled at 10, 20, 30, 40, 50, 60 minutes and used to evaluate the nutritional compositions and organoleptic properties. Results indicated that both fertilized and unfertilized eggs were evaluated "like slightly" and "like moderately" by the semi-trained taste panelists. Crude protein value ranged between 12.93% (30 minutes treatment) to 16.38% (50 minutes treatment) in fertilized eggs, similar to 12.26% (20 minutes treatment) and 15.83% (60 minutes) in unfertilized eggs. The gross energy value varied from 1.66 to 1.79Kcal in both eggs. Calcium content was as high as 130mg in fertilized eggs (60 minutes treatment) close to 127mg recorded in unfertilized eggs at 30 minutes treatment. Iron and copper values were between I .6 and 2.65mg; 0.35 and 0.85mg respectively in both eggs. Although, the fertilized eggs values appeared to be better in most of the parameters evaluated there was no particular trend in the differences. Consequently, egg fertility and boiling duration may not effectively influence the nutritional compositions and organoleptic properties of Shika-brown eggs, hence, could be used in the proposed school feeding program.