EXPLORING EGGSHELL POWDER AS FORTIFICANT IN FOOD KAVANA, D PALB 6238
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Date
2018-09-04
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University of Agricultural Sciences, Bengaluru
Abstract
A study was undertaken to explore the possibility of eggshell powder as a
calcium fortificant in food. Wheat flour being one of the most commonly used bases for
popular meal products, an attempt was made to enrich wheat flour with calcium through
processed eggshell powder. As the study indicated, the best acceptable process method
was-eggshell powder dried in Microwave oven at 75°C for 90 minutes without shell
membrane which had moisture, total ash, and calcium content of 0.70, 96.5 percent and
346.6 mg respectively. The Microwave oven dried eggshell powder without shell
membrane was incorporated at the level of 400 mg per 100 g of whole-wheat flour and
products namely Chapathi and biscuits were prepared using the above eggshell powder
fortified flour. The products were found to be highly acceptable with a yield of 19
biscuits and 7 Chapathies per 100 g of fortified flour which had a shelf-life of highest
duration of 45 days at ambient temperature. Addition of eggshell powder significantly
increased the level of calcium in Chapathi from 36.7 to 38.1 mg and in biscuits from 67.8
to 69.18 mg. The microbial load was within the permissible limit even after 45 days of
storage period at ambient temperature, which also confirms improved shelf life of
product. Overall study confirms that suitably processed eggshell powder could be the best
biological source of calcium supplement through daily foods to meet the daily calcium
requirements.
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