Potentials of indigenous chicken eggs in the preparation of cake and chin chin

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dc.contributor.authorOyeyinka, Samson
dc.contributor.authorOlatunbosun, Sarat
dc.contributor.authorOyeyinka, Adewunmi
dc.contributor.authorBalogun, Mutiat
dc.contributor.authorDauda, Adegbola
dc.contributor.authorObalowu, Muinat
dc.contributor.authorBadmos, Abdul-Hameed
dc.contributor.authorJoseph, John
dc.date.accessioned2018-03-23T09:22:17Z
dc.date.available2018-03-23T09:22:17Z
dc.date.issued2018-01
dc.descriptionUtilisation of local eggsen_US
dc.description.abstractIn this study, the potential of indigenous egg as functional ingredient in cake and chin chin was investigated. The proximate, colour and sensory characteristics of the pastries evaluated using standard methods. Indigenous eggs showed higher protein content (14.83%) than the exotic (13.61%) eggs. The same trend was observed for their fat contents. Ash and fibre contents of wheat flour and the eggs were generally low. The protein contents of cake (15.53%) and chin chin (10.75%) produced using indigenous chicken eggs were significantly (p .05) higher than samples produced using exotic eggs (Cake: 14.12%; Chin chin: 9.47%). In general, as exotic chicken eggs were replaced with indigenous eggs, the crust colour became lighter as measured by their L values. Overall acceptability of the cake samples were very similar for cakes produced from exotic (7.52) and indigenous chicken eggs (7.46) indicating that these two samples of cakes were moderately acceptable. Values obtained for sensory characteristics showed that indigenous eggs may only be suitable for making cakes with comparable quality to those made from exotic eggs. Future studies should make use of food additives to improve the taste of the chin-chin made using indigenous eggs.en_US
dc.description.sponsorshipNilen_US
dc.identifier.urihttp://hdl.handle.net/123456789/178
dc.language.isoenen_US
dc.publisherJournal of Saudi Society of Agricultural Sciencesen_US
dc.relation.ispartofseriesVolume 00;Number 02
dc.subjectKeywords:en_US
dc.subjectPastry Indigenousen_US
dc.subjectExoticen_US
dc.subjectEgg Sensory propertiesen_US
dc.titlePotentials of indigenous chicken eggs in the preparation of cake and chin chinen_US
dc.title.alternativeNoneen_US
dc.typeArticleen_US

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