Calcium fortification of vinegar with chicken eggshells.

摘要

The feasibility of using eggshells for the calcium fortification of vinegar in Peshawar, Pakistan was studied. Eggshells were powdered using an ordinary grinding mill; natural vinegar prepared from grapes was obtained from the local market. Eggshell powder at levels of 25, 50 and 75 g were added to glass pots containing 1 litre of vinegar, and stored for either 12 (Group A25, A50 and A75) or 24 h (Group B25, B50 and B75). One pot (Group C) was not added the eggshell powder, serving as control. The calcium levels of the fortified vinegars were determined after the 12 or 24 h of storage. The calcium level in the control vinegar was 1.19 mg/100 ml sample. Eggshell addition at 25, 50 and 75 g and storage for 12 h improved the calcium levels, with A25, A50 and A75 showing actual calcium levels of 449, 452.5 and 456.9 mg/100 g sample, respectively. The same trend was observed for fortified vinegars (B25, B50 and B75) stored for 24 h; calcium levels were 476, 487 and 489.5 mg/100 g of sample..