COMPARATIVE STUDY ON DIFFERENT SAMPLES OF EGGSHELL

AND EGGSHELL AS AN ALTERNATIVE SOURCE OF CALCIUM

CARBONATE USED IN FOOD INDUSTRY

1
Fatima Az-Zahra Zulkifli, 1Linanadhirah Mohd Rawi, 1Muhamad Ataullah Idris, 1Muhammad Asyraf Abdul
Kadir, 1Muhammad Amirul Md Aris, 1Luqman Nul Hakim Roslan, 1Muhamad Shahmi Syahir Mustapa
1School of Food Technology, Faculty of Applied Sciences, University of Technology Mara, Negeri Sembilan Branch, Kuala
Pilah Campus, 72000 Kuala Pilah, Negeri Sembilan, Malaysia

*Corresponding author: (email address)

ABSTRACT
Eggs from hen, duck and quail are widely used in food industry. It easily to get from breeder.
Every type of eggs has different properties and uses in food industry. In baked goods industry
egg is one of main ingredient to bake cake, muffin and cookies. Thus, they use large quantities
of eggs and leaves large amount of egg shell. Eggshells are a rich source of mineral salts,
mainly calcium carbonate, which corresponds to about 94% of the shell. This study focused on
utilization of eggshell as valuable product which is eggshell calcium carbonate in different type
of eggs. Determination of calcium carbonate content in eggshells is by acid base titration. The
objective of this study was to compare moisture content, protein, ash, ph. value and colour in
different type of eggshell.
Keywords: Eggshell, calcium carbonate, CaCO3,

1. INTRODUCTION
Eggs represent a major ingredient in a large variety of products such as cakes, salad dressings and fast
foods, whose production results in several daily tons of eggshell waste. About 250,000 tons of eggshell
waste is produced annually worldwide (Verma et al. 2012). However, large quantities of eggshell from
the hatchery and food industries are disposed of as solid waste every day. Eggshell contents are
unknown to a lot of people makes people thinks eggshell as a waste. Eggshell consists of …(minerals).
Eggshell structure (refer
https://books.google.com.my/books?id=QBBTDwAAQBAJ&pg=PA78&lpg=PA78&dq=berat+kulit+
telur&source=bl&ots=gjyKTFFE2m&sig=ACfU3U3oEWGUY4KcBwGt8QBLPlSr5beq2A&hl=en&
sa=X&ved=2ahUKEwj-
2c3_25nhAhXo6XMBHVDcDsoQ6AEwEXoECAgQAQ#v=onepage&q=berat%20kulit%20telur&f=
false

2. MATERIALS AND METHODS

2.1 Raw Materials
Eggs of hen, duck and quail was obtained from a supermarket at Kuala Pilah, Negeri Sembilan.
The eggs were washed both outside and inside to get rid of dirt and other organic materials,
boiled and break into a beaker and the egg shell were separated from the inner membrane and
washed with distilled water. The egg shell dried in the oven at 200 ºC for 30 minutes to dry
them out completely and ground to a fine powder in a mortar resulted in 0.2-0.5 mm diameter
particle size.

2.2 Chemical analysis

2.2.1 Determination of moisture of eggshells using oven drying method
 The aluminium dish will cover with its cover dried in oven at 105°c for 4 hours. Then, it was
cooled in a desiccator and weighed soon after it has attained room temperature. 5 g of the
homoginized sample weighed accurately into the aluminium dish. The sample was placed
uncovered in the oven at 60°c for 24 hours. The lid replaced while the dish was still in the oven
and the dish removed from the oven. After that, the aluminium dish and sample was cooled in
desiccator and weighted soon after it has attained room temperature. The weight was recorded.
This drying process was repeated until constant weight was achieved.

The percentage of moisture of the sample was calculated using formula.

(𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑤𝑒𝑡 𝑠𝑎𝑚𝑝𝑙𝑒 + 𝑝𝑎𝑛) − (𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑑𝑟𝑖𝑒𝑑 𝑠𝑎𝑚𝑝𝑙𝑒 + 𝑝𝑎𝑛)
× 100
(𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑤𝑒𝑡 𝑠𝑎𝑚𝑝𝑙𝑒 + 𝑝𝑎𝑛) − (𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑝𝑎𝑛)

2.2.2 Determination of ash of eggshells

A shallow porcelain dish dried in oven at 105 ºC for 3 hours. Then, it was cooled in a desiccator
and weighed soon after it has attained room temperature. 5 g of the homogenised sample
weighed accurately into a porcelain dish. The dried sample charred gently over a Bunsen burner
until it has ceased smoking. The dish placed in muffle furnace and heated at 550 ºC for 3 hours.
The sample ashed until whitish or greyish ash is obtained. The dish removed, cooled in
desiccator and weighed soon after attaining room temperature. The ash replaced in muffle
furnace and continued heating until a constant weight is obtained. The total ash content of the
sample calculated using formula.

The calculation was as follows:

𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑎𝑠ℎ (𝑔)
𝑔 𝑎𝑠ℎ 𝑝𝑒𝑟 100 𝑔 𝑡ℎ𝑒 𝑡𝑜𝑡𝑎𝑙 𝑠𝑎𝑚𝑝𝑙𝑒 = × 100
𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑠𝑎𝑚𝑝𝑙𝑒 (𝑔)

2.2.3 Determination of fat using Soxhlet

The dried sample was weighed accurately about 2 g and being put into an extraction thimble.
The opening of the thimble was plugged loosely with cotton. The thimble and content placed
into a Soxhlet extractor. A dried round bottom flask was weighed accurately and 150 mL of
petroleum ether or diethyl ether. The apparatus was connected to the condenser, the water
turned on and the sample extracted for a minimum of 8 hours on an electrothermal extraction
unit. After extraction completed, the flask containing petroleum ether or diethyl ether removed.
The petroleum ether or diethyl ether was evaporated off on a boiling water bath. The flask then
transferred into an oven at 105 ºC for one hour to dry the extract before being put into a
dessicator to cool and weigh the fat extracted from the sample. The percent fat in sample was
calculated using formula.

The calculation was as follows:

𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝐹𝑎𝑡 𝑖𝑛 𝑆𝑎𝑚𝑝𝑙𝑒 (𝑔)
% 𝐹𝑎𝑡 𝑖𝑛 𝑆𝑎𝑚𝑝𝑙𝑒 = × 100
𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑆𝑎𝑚𝑝𝑙𝑒 𝑇𝑎𝑘𝑒𝑛 (𝑔)

Where;

Weight of fat in sample = (Weight of flask + fat) – Weight of flask

2.2.4 Determination of protein

2.3 Determination pH value of eggshell
5 g of the test sample weighed and transferred into a 125 mL glass stoppered flask. 100 mL of
distilled water added, the flask was stoppered and was shaken for a minute. The solution allowed to
settle down for one hour. The pH meter is calibrated and the clear aqueous solution from the flask was
transferred into the beaker in an appropriate amount. The pH value measured and recorded.

2.4 Colour analysis

2.5 Determination of calcium carbonate content in eggshells by acid base titration (3 trial)
Procedure: 1) eggshell powder put in flask, add ethanol, add HCL, add phenolphthalein, add
NaOH, titrate until pink, result weight caco3 in gram and %caco3 in eggshell

3. RESULTS AND DISCUSSION

4. CONCLUSION

ACKNOWLEDGEMENTS

REFERENCES
Verma, N., Kumar, V., & Bansal, M. C. (2012). Utilization of egg shell waste in cellulase production by
Neurospora crassa under Wheat bran-based solid state fermentation. Polish Journal of
Environmental Studies, 21: 491–497.