Combating malnutrition — is egg powder suitable as a food supplement?
Dr. Philip Pirkwieser within the analytical laboratory. Credit score: LSB

Malnutrition is a key problem not solely in African nations. As a world examine revealed in Frontiers in Diet led by Veronika Somoza now exhibits, egg powder is a meals with nice potential to enhance the dietary state of affairs of youngsters in disadvantaged areas. In comparison with pasteurized entire eggs, the powder accommodates decrease quantities of important fatty acids, however nonetheless offers many nutritional vitamins, indispensable amino acids and vital hint components. As well as, it has an extended shelf life with out extra preservatives, is straightforward to move over lengthy distances and is straightforward to organize.

In accordance with the German Federal Ministry of Meals and Agriculture, greater than 250 million folks in Africa alone are undernourished. Infants and youngsters are notably laborious hit. “Research present that including one egg a day to complementary meals can assist scale 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 Methods Biology on the Technical College of Munich (LSB).

Egg powder as a low-cost various

In areas the place malnutrition is a part of on a regular basis life, nevertheless, eggs are hardly obtainable. Cheap egg powder might due to this fact be another. Because of 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 attention-grabbing 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 performed an in depth 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 cadmium, lead, arsenic and mercury,” experiences 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, vital hint components or carotenoids. Likewise, vitamin E (alpha- and gamma-tocopherol) and vitamin B12 concentrations remained almost fixed. Nevertheless, vitamin A (retinol) ranges decreased by 14%. The quantity of significant omega-6 and omega-3 even decreased considerably by a median 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 benefit 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 each day consumption of egg powder equal to at least one medium-sized egg is ample to cowl 24% of a kid’s each day requirement for vitamin A, 100% for vitamin E, 61 % for selenium and 22% for zinc, relying on age. That is very optimistic. If it had been doable to extend the content material of important fatty acids and A, the good potential of egg powder as a meals complement could possibly be absolutely exploited, the LSB director continues. One strategy to obtain this could possibly be by rooster feed enriched with these fatty acids and nutritional vitamins.


Vitamin D3 and omega-3 fatty acids not useful in decreasing danger of frailty


Extra data:
Philip Pirkwieser et al, Analysis of spray-dried eggs as a micronutrient-rich dietary complement, Frontiers in Diet (2022). DOI: 10.3389/fnut.2022.984715

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Leibniz-Institut für Lebensmittel-Systembiologie

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