COMPARING THE HEALTH BENEFITS OF CONSUMING INDIGENOUS HEN EGG AND DOMESTICATED HEN EGG SOLD IN ELELE MARKET.

Abstract Many different types of eggs have been used as human food some of which include eggs from indigenous and domesticated birds. This research presents a comparative analysis of the proximate composition of eggs from domesticated and indigenous bird breeds. The study examined the percentages of albumen, shell, and yolk components, including lipids, carbohydrates, proteins, ash, and moisture, in both types of eggs. 3 sample of indigenous hen and domesticated hen species were carefully collected and ,boiled to extract the yolk, albumen and shell. Egg samples were weighed using electronic balance and recorded. The sample was homogenized and kept in a dry, clean sample bottles and used for the analysis The proximate compositions were determined by the methods of Association of Official Analytical Chemists(AOAC). Data obtained from this study was analyzed using Statistical Package for Social Sciences (SPSS) version 26 for windows 7 and One way analysis of variance (ANOVA) which were used to compare the means. The results were expressed graphically and the mean± S.D and values were considered significant at p0.05. Result from this study showed there was no significant difference in the mean values of the lipid composition (p=0.846),protein composition(p=0.066), ash composition(p=0.792) and moisture composition (p=0.527)of the domesticated birds when compared with that of the indigenous birds. There was significant difference in the mean value of the carbohydrate composition(p=0.002) in the domesticated birds when compared to that of the indigenous birds.This study concludes that carbohydrate and protein content of both domesticated and indigenous eggs are slightly significantly different or higher while ash content, moisture content and lipid content are non significant of domesticated and indigenous egg and thus have rich benefit.