Nutritional Qualities of the Amino Acid profile of the Yolk and Albumen of Chicken (Hen) Egg

E.I. Adeyeye¹* and M. K. O. Arifalo²

¹Department of Chemistry, Ekiti State University, P.M.B. 5363, Ado-Ekiti Nigeria.

²Department of Chemistry, College of Education, Ikere-Ekiti, P.M.B. 250, Ikere-Ekiti Nigeria.

ABSTRACT: The study reported was on the amino acid composition of the yolk and albumen of the egg of chicken hen which was determined on a dry weight basis. The total essential amino acid ranged from (g/100 g crude protein, cp): 48.5-45.5 or from 49.7-48.1 % respectively of the total amino acid. The total amino acid range was 97.7-94.6 g/100 g cp with the yolk predominating in the results. The amino acid scores showed lysine ranged from 1.32-1.26 (on provisional essential amino acid scoring pattern) and 1.26-1.19 (on suggested requirement of the essential amino acid of a pre-school child). The predicted protein efficiency ratio was 2.71-2.69, the essential amino acid index range was 1.46-1.39 and the calculated isoelectric point range was 5.69-5.48. The correlation coefficient (rxy) was positive and significant at r= 0.01 for the amino acids, amino acid scores and the isoelectric point in the two samples.

KEYWORDS: Chicken hen; Yolk; Albumen; Amino acid

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