Abstract
This study was designed to evaluate the effect of some natural antioxidant (NA) sources (turmeric, ginger and clove) on the oxidative stability, proximate and mineral composition of whole egg powder. A total of one hundred and twenty (120) eggs were freshly purchased from a reputable farm and allotted to four (4) groups with the same mean weight and size. Each group had three (3) replicate(s) containing 10 eggs per replicate. All eggs in the various treatment groups were treated with; 0g/kg of natural antioxidant, 2.00g/kg of ginger, 2.00g/kg of turmeric and 2.00g/kg of clove, in a completely randomized design (CRD). Fresh whole eggs (yolk and albumen) treated with natural sources of antioxidants were dehydrated at 65°C for 19 hours using a thermostat oven, the dried eggs were allowed to cool before it was blended, weighed, sieved and packaged using an air-tight container in an aseptic condition. The samples were evaluated over a period of three (3) month(s) in the laboratory for oxidative stability; Malondialdehyde (MDA), superoxide dismutase (SOD), catalase (CAT), and glutathione (GSH)), proximate composition; (carbohydrate, protein, lipid, ash and moisture content) and mineral compositions (calcium, magnesium, potassium and phosphorus). Data generated was subjected to analysis of variance using SAS and differences in treatment means were separated using the Fischer's Least Significant Difference. From the result obtained, the oxidative parameters measured had no significant difference across treatment groups. The MDA values ranged between 2.09-3.78 mmol/mg, SOD ranged from 17.99- 20.17µmole, GSH ranged from 4.70- 5.38-µg/ml and CAT ranged from 14.1- 15.99µmole/mg. Results obtained for mineral composition varied based on the natural source of antioxidant used, phosphorus had higher values (156.25-190.00 mg/100g). The turmeric treated egg powder at 2g/kg demonstrated superior antioxidant properties, preserving proteins, stabilizing lipids, and minimizing moisture absorption during the 90 day storage period. While the ginger treated egg powder was more effective in lipid preservation.