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Chemical composition and microbial evaluation of egg shell powder and bones extract powder fortified cookies as a source of Ca boom

Research Paper | April 1, 2020

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Muhammad Yousaf Quddoos, Shahid Mahmood, Tusneem Kausar, Ghulam Mueen-ud-Din, Zubia, Syeda Mahvish Zahra, Ayesha Rafique, Muhammad Zia Shahid, Tabussam Tufail

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Int. J. Biosci.16( 4), 56-62, April 2020

DOI: http://dx.doi.org/10.12692/ijb/16.4.56-62


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Ca is an important part of skeletal system of body. Its deficiency is occurring mostly in adolescent boys, causing weak bones. No doubt, the synthetic source of Ca is already available in market, but there is need of natural yet inexpensive Ca rich sources to be utilized to make daily consumable food products. For this purpose control, Egg shell powder (ESP), Bones extract powder (BEP) and CaCO3 fortified cookies were developed and studied regarding proximate composition and microbial properties. The obtained results indicated that the addition of ESP, BEP and CaCO3 impacted non-significantly in case of proximate composition and microbial analyses, while significantly impacted the ash, Ca, and P content of cookies. Composition of ESP and BEP indicated that the highest amount of Ca (38.2g/100g) was in ESP, P (14.6g/100g) in BEP and TPC of control treatment was 1.51±0.339A Log 10 (cfu/g), while for ESP, BEP and CaCO3 was in acceptable range. It was concluded that naturally fortified cookies with BEP yielded 1979.2 ± 13.1mg Ca/100 g so with respect to the calcium content, if BEP fortified cookies developed at commercial level it could be a wealthy and healthy substitute nutraceutics in comparison to synthetic choices.


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Chemical composition and microbial evaluation of egg shell powder and bones extract powder fortified cookies as a source of Ca boom

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