Biological and Organoleptic Evaluation of Milk Chocolate Fortified with Calcium Mass from Chicken Eggshells

Article Information

Title: Biological and Organoleptic Evaluation of Milk Chocolate Fortified with Calcium Mass from Chicken Eggshells

Journal: RADS Journal of Food Biosciences (JFBS)

HEC Recognition History

Category	From	To
Y	2024-10-01	2025-12-31

Publisher: Jinnah University for Women, Karachi

Country: Pakistan

Year: 2024

Volume: 3

Issue: 1

Language: English

Keywords: Calcium DeficiencyCalcium CarbonateMilk ChocolateRatsBones

Abstract

Background: Calcium deficiency is prevailing all over the globe, resulting in bone related disorders. In this context, chicken eggshells are the sustainable source of Ca in the form of calcium carbonate.
Aim: To assess the effect of chicken eggshells in milk chocolate for nutritional and sensory quality alongside its bio-efficacy is assessed through animal modelling.
Methodology: Chicken eggshells and milk chocolate (control) was studied for proximate composition. Chicken eggshells @ 1, 2, 3, 4 and 5% were incorporated in milk chocolate and tested for mineral profile and sensory acceptability against control (milk chocolate with no eggshell powder). Later on, the best selected percentage of chicken eggshell powder i.e. 4% was further evaluated using rats to check its impact on serum, urine and tibias calcium content.&nbsp;
Results: The proximate composition of chicken eggshell indicated 92.16±4.03% ash and 3.89±0.18% protein however, Ca content in chicken eggshell was found to be 36.12±1.78%. Amongst different treatments varying with eggshell powder from 1-5%, it was found that the proportion of chicken eggshell is directly proportional to the nutritive value of the prepared milk chocolate however inverse relation was noted with respect to sensory acceptability. Overall, 4% eggshell powder-based milk chocolate indicated better sensory acceptability of the prepared food prototype. In animal study, inclusion of chicken eggshell powder in animal diet resulted in significant rise in serum and tibias Ca levels; 11.48 and 39.13%, respectively on 30th day however, non-substantial variations were recorded with respect to urinary calcium level.
Conclusions: It is deduced that incorporation of chicken eggshell powder in milk chocolate resulted in better nutritive value with special focus on Ca content and higher acceptability at the rate of 4%. Besides, its inclusion in diet @ 4% improved the serum and tibias Ca levels in the rats hence considered effective controlling bone disorders.

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Research Objective

To assess the effect of chicken eggshells in milk chocolate for nutritional and sensory quality, and its bio-efficacy through animal modeling.

Methodology

Chicken eggshells and milk chocolate (control) were analyzed for proximate composition. Chicken eggshells were incorporated into milk chocolate at 1%, 2%, 3%, 4%, and 5% concentrations. These fortified chocolates were tested for mineral profile and sensory acceptability. The best selected percentage (4%) was further evaluated in rats to assess its impact on serum, urine, and tibias calcium content.

Methodology Flowchart

                        graph TD
    A[Procure Chicken Eggshells] --> B[Boil, Scrub, Chlorinate, Autoclave, Grind, Sieve Eggshells];
    B --> C[Formulate Milk Chocolate with 1-5% Eggshell Powder];
    C --> D[Analyze Proximate Composition];
    C --> E[Analyze Mineral Profile];
    C --> F[Conduct Sensory Evaluation];
    F --> G[Select Best Treatment4% Eggshell];
    G --> H[Conduct Animal Study on Rats];
    H --> I[Analyze Serum, Urine, and Tibias Calcium Levels];
    D & E & I --> J[Statistical Analysis];
    J --> K[Draw Conclusions];

Discussion

The study highlights chicken eggshells as a sustainable and cost-effective source of calcium. While fortification with eggshell powder enhances the mineral content of milk chocolate, higher concentrations negatively impact sensory attributes. The animal study validates the bio-efficacy of eggshell powder in improving calcium levels in serum and bones, comparable to synthetic calcium carbonate, without adverse effects on urinary calcium.

Key Findings

- Proximate analysis of chicken eggshell showed 92.16% ash and 3.89% protein, with 36.12% calcium.
- Increasing eggshell powder proportion in milk chocolate increased its nutritive value but inversely affected sensory acceptability.
- Milk chocolate with 4% eggshell powder showed better sensory acceptability.
- In animal studies, inclusion of chicken eggshell powder in the diet significantly increased serum and tibias calcium levels by 11.48% and 39.13% respectively on the 30th day.
- Urinary calcium levels showed non-substantial variations.

Conclusion

Incorporating chicken eggshell powder into milk chocolate improves its nutritional value, particularly calcium content, with optimal sensory acceptability achieved at a 4% concentration. This fortification is considered an effective and economical approach to address calcium deficiency and potentially mitigate bone disorders.

Fact Check

- Calcium content in chicken eggshell was found to be 36.12±1.78%.
- Inclusion of chicken eggshell powder in animal diet resulted in a 11.48% rise in serum Ca levels on the 30th day.
- Inclusion of chicken eggshell powder in animal diet resulted in a 39.13% rise in tibias Ca levels on the 30th day.

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