Influence of selected natural sources of antioxidants on the microbial status and organoleptic properties of whole egg powder

This study was designed to evaluate the influence of selected natural antioxidant sources (turmeric, ginger, and clove) on the microbial status and organoleptic properties of whole egg powder stored for 90 days. A total of one hundred and twenty (120) eggs were freshly purchased from a reputable farm and allotted into four (4) groups with the same mean weight and size. Each group had three (3) replicates containing 10 eggs per replicate. Eggs in the various treatment groups were treated with: 0g/kg of natural antioxidant, 2.00g/kg of ginger, 2.0g/kg of turmeric and 2.00g/kg of clove, in a completely randomized design (CRD). Fresh whole eggs (yolk and albumen) treated with selected natural sources of antioxidants were homogenized and 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 three (3) months in the laboratory for Microbial status (Total aerobics plate count (TAPC), salmonella counts, E. coli counts and yeast/mold counts) and Sensory evaluation was carried out to determine the organoleptic properties (taste, texture, flavour, appearance, colour and aroma). From the result obtained, Clove had the strongest antimicrobial properties with the lowest Total Aerobic Plate Count (TAPC) value (14.33 cfu/g) on Day 1, ginger-treated egg powder recorded the highest score for overall acceptability with a mean of 3.52, ginger enhanced texture and odor with limited antimicrobial effect, and turmeric, with 3.48 value for appearance improved appearance without impacting flavour or texture.