WASTE VALORISATION OF CHICKEN EGG SHELLS AND DEVELOPMENT OF FORMULATED BISCUITS WITH EGG SHELL WASTE AS A SOURCE OF DIETARY CALCIUM

Abstract

The increased consumption of chicken eggs results in a tremendous volume of egg shell waste, which has an environmental impact. In the node of waste valorisation, egg shells can be utilized as a source of calcium supplementation in various food products. The purpose of this work was to make wheat biscuits supplemented with (1) egg shell powder and (2) calcium chloride extracted from egg shell. The supplemented biscuits were analysed for sensory and proximate analysis. The calcium content in both sources tends to increase, but much higher in calcium chloride formulated biscuits. From sensory scores, biscuits with egg shell powder in 15% and 20% concentrations have more sandy texture and taste, up to 10% concentration is more acceptable. Whereas biscuits with calcium chloride in all concentrations (0.5, 1, 1.5, 2) does not marks any undesirable sensory properties. Conclusively, fortifying biscuits with either egg shell powder or extracted calcium chloride might be an excellent source of calcium without any significant impact on the quality of biscuits.