COMPARATIVE NUTRIENTS COMPOSITION OF SMOOTHIES MADE FROM FRUITS, PLANT BASED MILK AND EGG SHELL POWDER

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dc.contributor.authorAyomide Abimbola FASAKIN
dc.date.accessioned2025-11-21T13:10:20Z
dc.date.available2025-11-21T13:10:20Z
dc.date.issued2024-12
dc.description.abstractUndernutrition caused by a lack of access to high-quality, nutritious food is a prevalent problem in Sub-Saharan Africa, affecting the health and survival of vulnerable groups. Inadequate dietary intake causes nutritional deficiencies, especially calcium, essential for growth and physiological function. This study looked into improving calcium consumption by adding heat-treated crushed eggshells to smoothies. A panel of 15 trained sensory assessors rated the instantly blended smoothies based on appearance, aroma, flavour, texture, and overall acceptability. An experimental sample design which consisted of a mixed method approach of literature review, comparing micronutrient levels, phytochemicals, and sensory characteristics of smoothies was used to assess the practicality, safety, and acceptability of consumption of heat-treated powdered eggshells. Sample 1 has the second highest amount of Vitamin B9, (0.52 ± 0.01mg) highest amount of Vitamin C, (14.88 ± 0.15 mg) and the overall highest vitamin content. Sample 2 has the second-highest amount of Vitamin C, (12.97 ± 0.03 mg) and the overall second highest vitamin content. Sample 4 presented the highest quantities of vitamin D (0.06 ± 0.00mg), vitamin E (0.15 ± 0.00mg), and the second highest calcium levels (1739.45 ± 0.00mg), along with total phenolics (0.45 ± 0.00mg) and other phytochemicals. Conversely, Sample 3 contained greater concentrations of potassium (615.67 ± 8.07 mg) and flavonoids (5.25 ± 0.05mg). The sensory analysis revealed no notable differences in colour or aroma; however, Sample 1 achieved the second highest scores across all sensory evaluations and garnered the second- best overall score. Sample 4 received the second-highest rating for texture among the smoothies. Samples 1 and 5 attained the top ratings for all sensory aspects and were deemed the most enjoyable overall. Powdered eggshells could be a highly equitable approach to raising calcium intakes in rural Sub-Saharan Africa, where calcium intake is low and village poultry ownership is prevalent. Keywords: Smoothies, Calcium-Supplements, Eggshell Powder, Plant Based Milk, Nutrient Composition Word count: 300 words
dc.identifier.citationkate Turabian
dc.identifier.otherM.Sc
dc.identifier.urihttps://repository.lcu.edu.ng/handle/123456789/1218
dc.language.isoen
dc.publisherLead City University, Ibadan
dc.relation.ispartofseriesM.Sc
dc.subjectSmoothies
dc.subjectCalcium-Supplements
dc.subjectEggshell Powder
dc.subjectPlant Based Milk
dc.subjectNutrient Composition
dc.titleCOMPARATIVE NUTRIENTS COMPOSITION OF SMOOTHIES MADE FROM FRUITS, PLANT BASED MILK AND EGG SHELL POWDER
dc.typeThesis

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