Transforming eggshell waste into functional food: Development of calcium fortified oats energy bar for a sustainable future

Achieving sustainability is a global concern, while the twelfth sustainable development goal focuses on responsible consumption and production that can be attained by reducing waste and transforming agricultural by-products into valuable items. This study investigates the use of eggshell waste for calcium, given that eggshells are abundant in calcium carbonate, and its incorporation into oat-based energy bars. This approach aims to address several objectives, including the elimination of calcium deficiency, enhancement of the nutritional value of energy bars, and reduction of waste to promote a cost-effective approach to sustainability. The eggshells were cleaned, sterilized, and ground into a powder, which was then added to oat energy bars at varying concentrations. Five samples were prepared, including a control, and a sensory evaluation was performed using a 9-point hedonic scale to assess organoleptic attributes such as color, appearance, texture, mouthfeel, taste, and overall acceptability. Among all variants, the energy bar with 2% eggshell (OEC2) incorporation was deemed the most acceptable overall, although other variants did not show significant differences from the control sample. Higher concentrations of eggshell powder resulted in a slight decrease in sensory scores due to alterations in flavor and texture. Sensory scores could be improved by adding flavor enhancers and texturizing agents. These results indicate that the addition of 2% eggshell to energy bars provides a palatable solution for addressing calcium deficiency while simultaneously promoting sustainability. Further research could explore the use of eggshells in various products for calcium fortification.