Physico-chemical and functionality of air and spray dried egg powder: implications to improving diets

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