Identification of In Vitro Bioavailability of Zinc in Different Types of Eggs and Methods of Processing


This research was intended to asssess zinc content and zinc bioavailability from six kinds of egg processing (boiled, poached, salted, fried egg with shallow frying (“dadar†and “ceplokâ€Â), also “pindang†on three types of egg (local hens egg, layer egg and ducks egg). An in vitro dialysis procedure was employed to determine zinc bioavailablity. The experimental design used was complete random design with factorial experimental and further statistical analysis by Duncan Multiple Range. The results indicated that zinc bioavailabilities from three types of egg with six kinds of egg processing were ranged from 3.60 to 19.01 percents. Zinc content was ranged from 1.15 to 3.12 mg/100 g in wet basis or 2.59 to 12.22 mg/100 g in dry basis. Frying egg decreased zinc bioavailability and zinc content significantly (p<0.05). Boiling and poaching of egg increased zinc bioavailability and zinc content significantly (p<0.05). The data suggest that chickens egg (local hen’s and layer egg) processed by boiling and poaching increased zinc bioavailability

Similar works

Full text


Scientific Journals of Bogor Agricultural University

Full text is not available time updated on 10/17/2019

Having an issue?

Is data on this page outdated, violates copyrights or anything else? Report the problem now and we will take corresponding actions after reviewing your request.