EVALUATION OF CONSUMERS PREFERANCE FOR FRESH FRIED EGG AND RECONSTITUTED FRIED EGG POWDER

Authors

  • A. Z. Sanusi Federal University Dutsin-Ma Katsina State Nigeria.
  • Z. S. Jibia Federal University Dutsin-Ma Katsina State Nigeria.
  • M. G. Garba Federal University Dutsin-Ma Katsina State Nigeria.
  • U. S. Salisu Federal University Dutsin-Ma Katsina State Nigeria.
  • H. B. Usman Federal University Dutsin-Ma Katsina State Nigeria.
  • S. Garba Usmanu Danfodiyo University Sokoto.
  • M. Jibir Usmanu Danfodiyo University Sokoto.
  • L. G. Hassan Usmanu Danfodiyo University Sokoto.
  • M. M. Mikailu Usmanu Danfodiyo University Sokoto.

DOI:

https://doi.org/10.51791/njap.vi.5950

Keywords:

Sun drying, Egg powdered, Fresh egg, Likert scale and Hedonic scale

Abstract

The study was carried out to evaluate consumer preference for fresh fried egg and reconstituted fried egg powered. The experiment was carried out at Animal Product and Processing lab of the Department Animal Science, Federal University Dutsin-Ma. One hundred and eighty (180) freshly layed eggs were collect from the Departmental farm. Sun drying, grinding and sieving techniques were used to convert Ninety (90) out of the 180 samples fresh egg from liquid to powder form. The
reconstituted fried powdered egg and fresh fried egg was presented to 50 semi trained panellists in a random manner. Likert scale and a 6-point hedonic scale were used obtain data for preference and appearance test. The results indicated that 68.4% liked the appearance of fresh fried egg while 31.6% liked the appearance of powdered reconstituted fried egg. Also 78.9% preferred the appearance of fresh fried egg while 21.10 % preferred the appearance of both fresh and powdered fried egg in the same manner. Hence it is concluded that the fresh fried egg is highly appealing to consumers than the powdered reconstituted fried powdered egg.

Author Biographies

A. Z. Sanusi, Federal University Dutsin-Ma Katsina State Nigeria.

Department of Animal Science

Z. S. Jibia, Federal University Dutsin-Ma Katsina State Nigeria.

Department of Animal Science

M. G. Garba, Federal University Dutsin-Ma Katsina State Nigeria.

Department of Animal Science

U. S. Salisu, Federal University Dutsin-Ma Katsina State Nigeria.

Department of Animal Science

H. B. Usman, Federal University Dutsin-Ma Katsina State Nigeria.

Department of Animal Science

S. Garba, Usmanu Danfodiyo University Sokoto.

Department of Animal Science

M. Jibir, Usmanu Danfodiyo University Sokoto.

Department of Animal Science

L. G. Hassan, Usmanu Danfodiyo University Sokoto.

Department of Applied Chemistry

M. M. Mikailu, Usmanu Danfodiyo University Sokoto.

Department of Animal Science

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Published

2024-07-08

How to Cite

Sanusi, A. Z. ., Jibia, Z. S., Garba, M. G. ., Salisu, U. S. ., Usman, H. B. ., Garba, S. ., Jibir, M. ., Hassan, L. G., & Mikailu, M. M. . (2024). EVALUATION OF CONSUMERS PREFERANCE FOR FRESH FRIED EGG AND RECONSTITUTED FRIED EGG POWDER . Nigerian Journal of Animal Production, 931–933. https://doi.org/10.51791/njap.vi.5950

Issue

2021: NSAP 2021 Proceedings

Section

Articles

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