Journal of Experimental Food Chemistry

About 110 billion tons of eggshells are produced globally and the ultimate destination is the landfills, waste utilization and these eggshells are rich source of minerals especially calcium. Calcium carbonate comprises more than 90% by weight of an eggshell. The main purpose of the study to determine an appropriate condition and process for enriching absorption of calcium carbonate in chicken eggshell. In terms of that we have conducted several different kinds of studies and processes in dissolved eggshell with lemon juice and citric acid and dried it up then tested samples by technological experiments. The result revealed that: (1) By adding dissolved eggshell to 12% of the weight of citric acid and extracting at a temperature of 4°С-6°С for 14 days and drying for 5-6 hours at 50°C is determined as the most appropriate condition. (2) The amount of calcium contained in blood serum of the rabbit fed with test samples showed that 35.2% more than the control rabbit at 21 day, and the amount of calcium released in manure were 2.5 times less than rabbits fed with the eggshell only, indicating that calcium absorption is improving.

Physio Chemical Characteristics of BAU Horticulture Garmcenter post harvested anti-oxidant enriched three colored varieties Sweet potato such as Yellow, Orange and Purple flash were selected for this study. The sweet potato were of various flesh colors which included orange, yellow and purple with dry matter content ranging from 30.3 to 34.5. The selected varieties varied significantly (p<0.05) in total solid 34.5 ± 0.57, 30.3 ± 0.36, and 33.35 ± 0.27; sugar content 10.61%, 10.54%, and 11.82%; protein 2.48 ± 0.50%, 2.38 ± 0.00%, and 2.17 ± 0.40%; fiber 1.98 ± 0.74%, 1.86 ± 0.43%, and 1.88 ± 0.44%; total carotenoid compounds 389.22 ± 2.18 µg/g, 138.96 ± 7.54 µg/g, and 116.28 ± 1.80 µg/g per 100 g respectively. Total Phenolic content of the selected varieties are 12.69 ± 0.3 mg, 16.89 ± 0.8 mg and 21.10 ± 1.11 mg per 100 g, as antioxidants. For orange fleshed sweet potato cultivar, the intensity of yellow color of dried sweet potato powders were higher than that of purple color dried samples. The orange color was more enhanced by freeze drying as confirmed by higher (a*) 24.93 ± 1.56 and (b*) ± 0.53 mg gallic acid/100 g DW values indicating deeper orange color. The pH of starch from the selected sweet potato varieties ranged from 6.10 to 6.33. The results revealed the influence of variety on the chemical composition of sweet potato starch properties. The objectives for analysis of different physio chemical properties evaluate its nutritional activity in human body including antioxidants.

Changes in values of biochemical criteria of Tilapia samples during frozen storage for 180 days at -18°C and their fried products were studied. Quality criteria of raw samples were 6.74, 6.2 pH; 10.64, 12.04 mg/100 gm TVB-N and 0.21, 0.23 mg/kg TBA for farms A and B samples, respectively. After frying values of TBA, TVB-N and pH increased in all fried samples prepared from frozen samples throughout storage periods. TVB-N and TBA values increased with the storage periods until the end the storage, while pH value of frozen samples decreased to 6.61 in farm A frozen samples, on other side pH values were increased to 6.53 in samples of farm A after 60 days of freezing. After that the values of pH were increased until the end of storage.