Use of chicken eggshell as a strategy to increase calcium in food

Abstract

Introduction: The eggshell of the chicken is a food rich in calcium, as it contains about 40% of calcium carbonate in its composition and its fortification in food is a sustainable alternative to meet the needs of the population with a deficiency of this micronutrient. Objective: To develop two food products (bread and ice cream) plus 5 g of eggshell powder for each 100 g/ml of flour/or milk used in the formulation, aiming an increase in the calcium, and to analyze the microbiological quality. Methods: Analyses of nutritional composition, quantification of calcium levels, and the microbiological quality (Thermotolerant coliforms, Coagulase-positive Staphylococci, and Salmonella sp.) of eggshell and prepared products were performed. Results: Calcium levels present in fortified foods changed from 755 mg to 1,180 mg/100g, values significantly higher than the formulations without fortification (p˂0.05). Fortified products had an increase in total mineral content (ash) and a reduction in sugar content and energy value. The eggshell submitted to different methods of hygiene did not present contamination by Thermotolerant coliforms, Staphylococci, or Salmonella sp, as well as the fortified products, which were accorded to what is established by the legislation. Conclusion: The fortification of food with the eggshell powder contributes to an increase in the daily intake of calcium and prevention of the deficiency of this nutrient, besides being a safe food for human consumption, because it presents good hygienic-sanitary quality when processed properly.

Keywords: Whole Utilization of Foods. Food Fortified. Food Microbiology.