Optimizing spray-drying conditions to improve the nutritional value of plant-based complementary foods: A study on egg yolk powders

Abstract

Locally available complementary foods are high in carbohydrates and little protein, made of cereal or starchy root crops. The purpose of this study to optimize spray drying conditions for egg yolk powder and evaluate the effect of incorporating egg yolk powder into plant-based complementary foods on the macro-nutritional content in comparison with commercially available complementary foods. Addressing infant under nutrition requires attention to the quantity and quality of foods introduced during infancy. Spray-drier was used to convert liquid egg yolk into powder, by varying processing conditions (inlet-temperature, feed rate, and dilution rate). These parameters were selected to optimize the moisture content of egg powder by using response surface methodology. Parameters such as physicochemical, water activity, bulk density, and sensorial attributes were evaluated to assess the overall quality and acceptability of the products. Standard official procedures were used to determine the macronutrient composition of developed foods and ingredients, and there was a significant difference between developed and commercial complementary foods in all macronutrient compositions. Egg yolk powder increases the protein content of bulla from 1.45 to 14.72 % and mitin-Aja from 11.11 to 18.74 %. In this study, the energy density of 3.8 kcal/g from egg yolk powder blended with Mitin-aja and Bulla can fulfill the requirements in 53, 81, and 144 g/day for 6–8, 9–11, and 12–23 month-old children, respectively. Incorporating animal source foods into complementary food formulations can serve as a potential strategy to overcome malnutrition. In general, the formulated diets were better than commercially available complementary foods.