Evaluation of the physicochemical, bioavailability, nanoscale, and FTIR properties of eggshell, chicken, and cattle bones powders for muffin preparation
Main Article Content
Keywords
bone powder, Bioavailability, Eggshell, FTIR, mineral, muffins
Abstract
Minerals, especially Ca, P, and Mg, are undoubtedly essential nutrients associated with the maintenance of life. The proposed research work was designed with different treatments to fortify muffins using chicken eggshell pow-der (ESPck), chicken bone extract powder (T2 (BEPck)), and cattle bone extract powder (T3 (BEPct)) to augment mineral content and evaluate various quality parameters. According to the statistical outcomes of the research, the proximate composition of raw minerals showed a significant amount of ash in ESPck, fat and NFE (nitro-gen-free extract) in T2 (BEPck), and moisture and protein in T3 (BEPct). Significant amounts of Ca and Na were present in ESPck, while P, Mg, K, and Fe were found in T2 (BEPck), and Zn was identified in T3 (BEPct). High levels of Ca and Mg were observed in nano T3 (BEPct). The minerals-fortified muffins (MFM) showed a significant effect only in moisture and ash content, while mineral composition showed a significant amount of Ca in C+ve (control positive), and P and Mg in T3 (BEPct). High mineral bioavailability was observed for Ca in T2 (BEPck), and for P and Mg in T3 (BEPct). Although Ca bioavailability was greater in T2 (BEPck), bone powder did not yield highly preferred results in sensory and other parameters, whereas ESPck achieved the highest score in overall acceptability. It can be concluded that muffins fortified with chicken eggshell powder contain more calcium and received positive sensory scores.
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Khan, F. A., Ameer, K., Qaiser, M. A., Pasha, I., Mahmood, Q., Anjum, F. M., ... & Amir, R. M. (2020). Development and analysis of bread fortified with calcium extracted from chicken eggshells of Pakistani market. Food Science and Technology, 41(suppl 1), 14-20.
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Kim, Y. H., & Shin, W. S. (2022). Evaluation of the physicochemical and functional properties of aquasoya (Glycine max Merr.) powder for vegan muffin preparation. Foods, 11(4), 591. https://doi.org/10.3390/foods11040591
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Li, X., He, Z., Xu, J., Zhang, L., Liang, Y., Yang, S., & Li, H. (2021). Effect of Nano-processing on the physicochemical properties of bovine, porcine, chicken, and rabbit bone powders. Food Science & Nutrition, 9(7), 3580-3592. https://doi.org/10.1002/fsn3.2312
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Jul 1, 2025
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Zubia, M., Mahmood, S., Nadeem, M., Quddoos, M. Y., Ameer, K., Al-Nouri, D. M., & Mohamed Ahmed, I. A. (2025). Evaluation of the physicochemical, bioavailability, nanoscale, and FTIR properties of eggshell, chicken, and cattle bones powders for muffin preparation. Italian Journal of Food Science, 37(3), 370-388. https://doi.org/10.15586/ijfs.v37i3.2782
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How to Cite
Zubia, M., Mahmood, S., Nadeem, M., Quddoos, M. Y., Ameer, K., Al-Nouri, D. M., & Mohamed Ahmed, I. A. (2025). Evaluation of the physicochemical, bioavailability, nanoscale, and FTIR properties of eggshell, chicken, and cattle bones powders for muffin preparation. Italian Journal of Food Science, 37(3), 370-388. https://doi.org/10.15586/ijfs.v37i3.2782