Determination Of The Heating Period Suitable For Optimum Nutritional Contents Of Boiled Japanese Quail Egg (Coturnix Japonica)
Determination Of The Heating Period Suitable For Optimum Nutritional Contents Of Boiled Japanese Quail Egg (Coturnix Japonica)
| dc.contributor.author | Omoniyi, Kehinde Israel | |
| dc.contributor.author | Ekwumemgbo, Patricia Adamma | |
| dc.date.accessioned | 2018-10-15T11:16:48Z | |
| dc.date.available | 2018-10-15T11:16:48Z | |
| dc.date.issued | 2014-01 | |
| dc.description | preprint journal article | en_US |
| dc.description.abstract | The study was undertaken to determine the heating duration suitable for optimum nutritional content of Japanese quail (Coturnix japonica) egg when heated in water at 63oC (the temperature recommended for boiling quail egg) for (n = 10); using standard analytical techniques. By considering the heating durations 2 min, 5min, 10 min, 15 min, 30 min, 60 min and 90 min; the mean moisture content of quail egg decreased with heating, a significant loss was recorded after 15 min heating period (P <0.05). The mean ash content (%) increased from the 2 min heating period (2.40%) up to 30 min (6.78%) and significantly decreased to 3.80% at 60 min and 3.49% at 90 min (P < 0.05). The fresh egg had the mean fat content 11.03%, this decreased steadily to 7.91% at 15 min heating, and decreased sharply by half-fold to 5.72% at 30 min and to 4.71% at 90 min heating. The protein content in the fresh sample was 15.65%, at 2 min heating (63oC) this was diminished by one-fifth and by one-third at 2 and 5 min respectively; at 10 min of heating the protein value was 8.90%; this slightly diminished to 8.78% at 15 min heating time. At 30 min heating, the protein value decreased significantly to 6.26% and 5.93% at 90 min. The percentage carbohydrate in the fresh egg was 0.61%, this increased from the 2 min heating period (2.34%), and was two-fold and three-fold (7.01%) in the 5 and 10 min heating periods respectively. After which the carbohydrate content decreased to 6.55% in 15 min and further to 19.75%, 18.51% and 25.52% in the 30, 60 and 90 min respectively. Since the fat and protein contents decrease while the carbohydrate content increase with heating time at 63oC, the findings indicate that optimum levels of protein, fat and carbohydrate in boiled quail egg would be attained at 10 min heating time in 63oC water. At the heating duration of 10 min, it is envisaged that the medicinal efficacy of Japanese quail egg is still maintained. | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/10618 | |
| dc.language.iso | en | en_US |
| dc.subject | Japanese quail, | en_US |
| dc.subject | heating, | en_US |
| dc.subject | optimum, | en_US |
| dc.subject | nutritional contents | en_US |
| dc.title | Determination Of The Heating Period Suitable For Optimum Nutritional Contents Of Boiled Japanese Quail Egg (Coturnix Japonica) | en_US |
| dc.type | Article | en_US |