Malnutrition is a key problem not solely in African international locations. As a global examine printed in Frontiers in Vitamin led by Veronika Somoza now exhibits, egg powder is a meals with nice potential to enhance the dietary scenario of kids in disadvantaged areas. In comparison with pasteurized entire eggs, the powder comprises decrease quantities of important fatty acids, however nonetheless offers many nutritional vitamins, indispensable amino acids and necessary hint parts. As well as, it has a protracted shelf life with out extra preservatives, is straightforward to move over lengthy distances and is easy to arrange.
In accordance with the German Federal Ministry of Meals and Agriculture, greater than 250 million individuals in Africa alone are undernourished. Infants and kids are notably laborious hit. “Research present that including one egg a day to complementary meals will help cut back the incidence of underweight in older infants by 74%, in addition to counteract the so-called ‘stunting’ impact’,” says Veronika Somoza, director of the Leibniz Institute for Meals Programs Biology on the Technical College of Munich (LSB).
Egg powder as a low-cost different
In areas the place malnutrition is a part of on a regular basis life, nonetheless, eggs are hardly obtainable. Cheap egg powder may due to this fact be another. Resulting from its minimal water content material, it has a considerably longer shelf life in addition to a comparatively excessive nutrient density. As well as, it’s simpler to retailer and transport than eggs, and it may be simply added to meals. This makes it fascinating as a possible dietary complement.
Regardless of its widespread industrial use, little has been recognized about its dietary high quality. To fill this information hole, the workforce led by Veronika Somoza carried out an intensive comparative examine. Utilizing state-of-the-art meals chemistry evaluation strategies, the scientists decided the nutrient profiles of three batches every of industrially produced, pasteurized entire egg and egg powder processed from it and in contrast them on a dry matter foundation.
Egg powder not contaminated by heavy metals
“As our analyses confirmed, the drying course of didn’t result in an accumulation of the heavy metals cadmium, lead, arsenic and mercury,” reviews Philip Pirkwieser, Ph.D. chemist at LSB and lead creator of the examine. As well as, the analysis workforce noticed little or no loss in complete fats content material, important amino acid content material, necessary hint parts or carotenoids. Likewise, vitamin E (alpha- and gamma-tocopherol) and vitamin B12 concentrations remained practically fixed. Nonetheless, vitamin A (retinol) ranges decreased by 14%. The quantity of significant omega-6 and omega-3 fatty acids even decreased considerably by a mean of 39% and 61%, respectively.
“Regardless of the small lack of retinol, egg powder is a helpful supply of vitamin A. Sub-Saharan African areas particularly may gain advantage from this. It’s because vitamin A deficiency is widespread there and results in a excessive prevalence of imaginative and prescient issues,” explains Veronika Somoza.
A every day consumption of egg powder equal to at least one medium-sized egg is adequate to cowl 24% of a kid’s every day requirement for vitamin A, 100% for vitamin E, 61 % for selenium and 22% for zinc, relying on age. That is very constructive. If it had been attainable to extend the content material of important fatty acids and vitamin A, the nice potential of egg powder as a meals complement could possibly be absolutely exploited, the LSB director continues. One approach to obtain this could possibly be by way of hen feed enriched with these fatty acids and nutritional vitamins.
Vitamin D3 and omega-3 fatty acids not useful in lowering threat of frailty
Philip Pirkwieser et al, Analysis of spray-dried eggs as a micronutrient-rich dietary complement, Frontiers in Vitamin (2022). DOI: 10.3389/fnut.2022.984715
Leibniz-Institut für Lebensmittel-Systembiologie
Combating malnutrition: Is egg powder appropriate as a meals complement? (2022, September 15)
retrieved 15 September 2022
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