Abstract
Calcium fortification is usually achieved by employing wheat flour as the most frequently used vehicle. In this study, potential of calcium extraction from chicken eggshell and its utilization as a bread fortificant in straight grade flour (SGF) is investigated. In addition, the fortified and unfortified (control) flour samples were evaluated for nutrient composition and rheological properties. Results showed that addition of fortificant at different concentrations significantly (p<0.05) enhanced calcium content of fortified flour and it was considerably increased from 115.80 mg/kg (To) to 1135.1 mg/kg (T3). Nutrient composition data of fortified flour have shown a significant (p<0.05) reduction in moisture content of flour from 12.7% (To) to 11.76% (T3) and protein content from 9.89% (To) to 9.79% (T3). However, a significant increase in ash content was observed by increasing fortificant level from 0.54% (To) to 1.04% (T3). Rheological properties indicated a significant increase in water absorption from 63.60 to 67.527%, dough development time (DDT) from 7.38 to 11.37 min and dough stability from 13.79 to 17.37 min. Textural characteristics of fortified bread revealed a significant reduction for hardness values from 11.40 N (control) to 6.50 N (T3) in response to fortificant addition. Quality assessment of bread indicated that bread quality was significantly affected with corresponding rises in fortificant addition levels.
Highlights
Eggs are used in enormous quantities throughout the world and food manufacturers produce thousands of tons of wasted chicken eggshell after processing
The organic calcium was extracted from the chicken eggshell
Addition of fortificant at different concentrations affected calcium content of fortified flour and it was considerably increased from 115.80 mg/kg (To) and 1135.1 mg/kg (T3)
Summary
Eggs are used in enormous quantities throughout the world and food manufacturers produce thousands of tons of wasted chicken eggshell after processing. Calcium fortified foods have been placed on the market shelf in order to render improvement in recommended calcium intake (almost 1000 mg/day) in humans on daily basis (National Institutes of Health, 2020). This purpose of fortification is served by employing calcium derived from wide range of sources, such as calcium phosphate, calcium carbonate, calcium from dairy products and cattle bone powder (Ray et al, 2017). Calcium in cereal is poorly bioavailable due to presence of anti-nutritional factors like phytic acid that reduce its intestinal absorption which leads to calcium deficiency (Wimalawansa et al, 2018)
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