Department of Agriculture

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https://bdears.busitema.ac.ug/handle/123456789/1406

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Browsing Department of Agriculture by Author "Ajambo Linda Bridget"

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    The effect of sun-drying on raw eggs into egg powder to increase on transportation, storage and handling in times of glut among rural farmers
    (Busitema University , 2023) Ajambo Linda Bridget
    Egg is a nutrient dense food (Ruxton, Derbyshire et al. 2010). The cyclical egg glut characterized by egg spoilage, quality deterioration and wastage imparts negatively on poultry farmers. Powdered dried egg provides a convent alternative to this problem. The focus of this study was to compare and evaluate processed whole eggs into powder form using sun drying as a method of egg powder production and the whole fresh eggs. An experiment was conducted to evaluate the potential of whole egg powders made from sun drying as processing method. The effect of sun drying on yield results of powdered eggs from whole eggs are compared to the results from whole eggs when mixed in baked cake, fried eggs and used in porridge flour so the results are compared and the difference or similarity is observed. Sun drying was opted than other methods of egg powder production because it is pocket friendly hence matching the standards of rural poultry farmers and also are able to reduce losses of fresh whole eggs in times of glut .The findings of the researcher were successful since he was able to find out that sun drying had no effect of the flavor, taste and even the shelf life of the egg powder remained the same compared with the egg powder made by other modern methods of egg powder production. This research was carried out in Busitema University Nagongera
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    The effect of sun-drying on raw eggs into egg powder to increase on transportation, storage and handling in times of glut among rural farmers
    (2023) Ajambo Linda Bridget
    Egg is a nutrient dense food (Ruxton, Derbyshire et al. 2010). The cyclical egg glut characterized by egg spoilage, quality deterioration and wastage imparts negatively on poultry farmers. Powdered dried egg provides a convent alternative to this problem. The focus of this study was to compare and evaluate processed whole eggs into powder form using sun drying as a method of egg powder production and the whole fresh eggs. An experiment was conducted to evaluate the potential of whole egg powders made from sun drying as processing method. The effect of sun drying on yield results of powdered eggs from whole eggs are compared to the results from whole eggs when mixed in baked cake, fried eggs and used in porridge flour so the results are compared and the difference or similarity is observed. Sun drying was opted than other methods of egg powder production because it is pocket friendly hence matching the standards of rural poultry farmers and also are able to reduce losses of fresh whole eggs in times of glut .The findings of the researcher were successful since he was able to find out that sun drying had no effect of the flavor, taste and even the shelf life of the egg powder remained the same compared with the egg powder made by other modern methods of egg powder production. This research was carried out in Busitema University Nagongera