Egg Processing and Utilization in Nigeria: A Review

Kubkomawa, H.I. and Kenneth-Chukwu, O.M.


Review I Published March,2019


Journal of Agricultural Science and Food Technology  Vol. 5 (1), pp.1-4.




The aim of this paper was to review egg processing technologies and consumption rate in Nigeria. Eggs contain protein and are consumed in homes across the country, especially by the middle and upper-class income earners. Eggs serve as a cheap source of protein for young Nigerians which constitute over 60% of the country’s over 170 million people. Egg consumption in Nigeria is low because of the economic downturn and the high cost of importation of egg powder. Though, egg powder is in huge demand for various uses which include preparation of foods such as ice-cream, bread, cakes, biscuits, noodles, and doughnuts. It can also be rehydrated to make dishes such as scrambled eggs and omelets. Nigeria loses a lot of money due to its inability to process eggs into powder, dried eggs, frozen eggs, salted yolk, sugared yolk, pasteurized egg, cooked yolk etc. This negatively affects poultry farmers across the country who always struggle with the annual egg glut. Farmers and all stakeholders should think of processing eggs into powder and other forms to help address the issue of egg glut in the country and also increase the shelf life of eggs. This will encourage Nigerians to improve their egg consumption rate for better living and high productivity.

Egg Processing Technologies, Utilization Rate, Nigeria.


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