Protein Quality Evaluation of Some Commonly Consumed Bird Egg Varieties Using Amino Acid Scores

Eridiong O Onyenweaku; Levi U Akah; Hema Kesa; David A Alawa; Patricia A Ebai; Ukoha U Kalu; Ikutal Ajigo; Valentine J Owan

doi:10.1155/2022/6536826

Protein Quality Evaluation of Some Commonly Consumed Bird Egg Varieties Using Amino Acid Scores

Biochem Res Int. 2022 Jul 12:2022:6536826. doi: 10.1155/2022/6536826. eCollection 2022.

Authors

Eridiong O Onyenweaku^{1

2}, Levi U Akah³, Hema Kesa², David A Alawa⁴, Patricia A Ebai⁵, Ukoha U Kalu⁶, Ikutal Ajigo⁴, Valentine J Owan^{7

8}

Affiliations

¹ Department of Human Nutrition & Dietetics, University of Calabar, Calabar, Nigeria.
² School of Tourism & Hospitality, University of Johannesburg, Johannesburg, South Africa.
³ Department of Human Kinetics & Health Education, University of Calabar, Calabar, Nigeria.
⁴ Department of Vocational Education, University of Calabar, Calabar, Nigeria.
⁵ Department of Home Economics, ENSET, Douala University, Douala, Cameroon.
⁶ Department of Zoology & Environmental Biology, University of Calabar, Calabar, Nigeria.
⁷ Department of Educational Foundations, University of Calabar, Calabar, Nigeria.
⁸ Ultimate Research Network (URN), Calabar, Nigeria.

Abstract

Objective: Food proteins provide amino acids (AAs) and serve as building blocks of all vital organs, muscles, hormones, and biological fluids such as blood. Eggs are known as a good source of protein. This study compared the protein quality of bird eggs (raw and boiled), using their AA scores since some individuals consume raw eggs for various reasons. Research Methods. Eggs studied were exotic chicken, local chicken, turkey, quail, and guinea fowl eggs. The eggs were shelled and their contents (boiled and raw) lyophilized. The standard AOAC method (Kjeldahl) was used to determine protein content, while the amino acid composition was measured using an AA analyzer. The total AA scores were calculated based on the whole hen's egg AA profiles. Statistical significance was accepted at p < 0.05.

Results: The Guinea fowl egg had the highest total amino acid score (TAAS) of 0.92. The other scores ranged as follows: 0.82 (quail) >0.81 (turkey) >0.75 (exotic chicken), and the lowest score was 0.65 (local chicken). The least scores were phenylalanine: 0.34 (exotic chicken), phenylalanine and serine: 0.36 (local chicken), leucine and aspartic acid: 0.41 (turkey), methionine: 0.31 (quail), and glutamic acid: 0.33 (guinea fowl). Also, guinea fowl egg had the highest total essential amino acid (TEAA) (49.6 g/100 g protein), i.e., % TEAA (55.1%), while exotic chicken egg had the lowest (41.1%), but the highest % NEAA (58.9%).

Conclusion: Guinea fowl eggs had the highest EAA and TAA content. Its consumption should particularly be encouraged for children as this can significantly reduce the risk of protein-energy malnutrition and prevent protein deficiencies.