TITLE:
Comparison of Nutritional Composition of Bird Egg Varieties Found in Southern Nigeria: A Preliminary Study
AUTHORS:
Eridiong O. Onyenweaku, Henrietta N. Ene-Obong, Ima O. Williams, Chinaka O. Nwaehujor
KEYWORDS:
Egg, Chicken, Turkey, Quail, Guinea Fowl, Nutrient, Mineral, Vitamin
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.9 No.7,
July
26,
2018
ABSTRACT: This study was aimed at comparing nutrient composition of some bird eggs in their raw and boiled forms. The different varieties were exotic chicken, local chicken, turkey, quail and guinea fowl eggs. The eggs were shelled and their contents (boiled and raw) lyophilized. Standard AOAC methods were used for determination of proximate, mineral and vitamin compositions. Results showed the boiled eggs having higher nutrient concentrations than the raw eggs across all species. Guinea fowl egg had significantly higher (p