Preservation of Quality of Table Eggs Using Vegetable Oil and Shea Butter

P ius, Okiki and Ahmed, O lumide Preservation of Quality of Table Eggs Using Vegetable Oil and Shea Butter. International Letters of Natural Sciences.

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Abstract

The poultry industry in Nigeria keeps expanding on a daily basis and it is faced with the problem of egg glut almost yearly. Most of the poultry are raised in rural environments where there is no available and avoidable power supply for egg preservation. The study was aimed at using locally available and cheap materials for preserv ation of eggs quality under the hot ambient temperatu re. The eggs were divided in to three groups of 80 eggs each . The first and second groups were treated with vegetable oil ( soy bean oil ) and shea butter , respectively , while the third group served as control . The eggs were stored under the ambient condition s and assessed for their physical and nutritional qualities on days 1, 8, 15, 22, 29, 36, 43 and 50. The physical quality was assessed by determining the albumen height and the Haugh’s unit, while the nutritional quality was appraised through the protein c oncentration of the albumen. Based on the values of Haugh’s unit, eggs treated with vegetable oil produced excellent result s ; good quality eggs were obtained up to 50 th day of storage. T reatment with shea butter maintained quality eggs up to the 29 th day, while with untreated eggs good physical quality was maintained up to 2 2 nd day of storage. Protein concentrations of eggs in the three groups studied d ecline with duration of storage, however t he protein concentrations of eggs treated with vegetable oil wer e significantly higher than the other groups (p<0.001) . T he eggs treated with shea butter recorded a comparative higher protein concentrat ions than the untreated eggs (p= 0.00 2 ).

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