Effects of Salt, Detergents and Alum on Fatty Acid Profile in Cooked Eggs

Ibiam, U. A, Ezeani, N, Igwenyi, I. O, Orji, O. U., Edeogu, C. O., Uraku, A. J, Ugwu Okechukwu P.C


In Abakaliki, as in most other parts of Nigeria, it is a common practice among commercial sellers of boiled eggs to boil them with chemicals such as omo, klin, table salt and alum, which gives the egg ashy appearance after cooking.  The effects of cooking with these chemicals on the fatty acid profile of eggs from four species of birds (gallus gallus): Quail (corturnix delegorgei), Guinea fowl (Numida meleagris), local chicken (Gallus varius) and high-breed chicken (Gallus gallus domesticus) were investigated. Fifteen eggs from each bird were bought from various places where they are reared in Abakaliki. Eggs were divided into five groups: A, B, C, D and E, with three eggs in each group. Eggs in groups A, B, C, and D were boiled with omo, klin, table salt and alum, respectively. Group E eggs served as the control group and were boiled with water only. Fatty acid profile was determined using High Performance Liquid Chromatography (HPLC, AKAPTA). The results showed significant (P<0.05) reduction of fatty acids contents of the eggs compared to the control. The effects which were species-dependent were found to be least in the quail egg and highest in the high-bred chicken. The detergents (klin and omo) had more devastating effects compared to alum and table salt. Thus boiling eggs with any of the chemicals studied reduces their nutritional quality and should be discouraged.

Keywords: Egg, fatty acid profile, detergents, salt and alum

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ISSN (Paper)2224-6088 ISSN (Online)2225-0557

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