Researchers explore nutritional content of eggshell powder


A seven-member team working through the University of Agricultural Sciences-Bengaluru (UAS-B) has demonstrated that scientifically processed eggshell powder could fortify wheat flour used in home-cooked foods like chapatis and commercial snacks like biscuits.


According to the researchers, an eggshell yields about a teaspoon of powder, which has 750–800 mg of elemental calcium and other micro-elements which can increase bone mineral density in people with osteoporosis.


During the study, the researchers tested their fortified whole-wheat flour and products made with eggshell powder for eating quality, nutrient content, microbial safety and shelf-life. The team is planning a new project, researching eggshell fortification in other foods, and are submitting a proposal to the Indian Council of Agricultural Research (ICAR).


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