Utilization of Chicken Eggshell Waste: A Potential Calcium Source for Incorporation into Vegetable Soup Mix

  • Karthikai Monisha K.P a Centre of Excellence in Nonthermal Processing, National Institute of Food Technology, Entrepreneurship and Management – Thanjavur (NIFTEM-T), Thanjavur, Tamil Nadu, India-613005
  • Suga priya T a Centre of Excellence in Nonthermal Processing, National Institute of Food Technology, Entrepreneurship and Management – Thanjavur (NIFTEM-T), Thanjavur, Tamil Nadu, India-613005
  • Dharini M a Centre of Excellence in Nonthermal Processing, National Institute of Food Technology, Entrepreneurship and Management – Thanjavur (NIFTEM-T), Thanjavur, Tamil Nadu, India-613005
  • Mahendran R a Centre of Excellence in Nonthermal Processing, National Institute of Food Technology, Entrepreneurship and Management – Thanjavur (NIFTEM-T), Thanjavur, Tamil Nadu, India-613005
Keywords: Eggshells, Waste Utilization, Soup Mix, Value Addition, Vitamin D


Calcium, an important mineral in bones, is widely available in the form of calcium carbonate (CaCO₃) in eggshells. However, tonnes of eggshells have been wasted every year all around the globe. The current work was aimed at valorizing the eggshell waste and incorporating it as an alternative Ca source for calcium deficient people. Soup mixes (named 1-5) were formulated by varying the ratio of starch (4-12 g) and vegetables (2-10 g) along with the constant quantity of mushroom and eggshell powder. The formulated soup mix was assessed for physiochemical properties and proximate analysis. The results showed that the soup mix 4 with 4 g vegetables, 10 g corn starch, 1 g onion, and garlic, 2 g salt and sugar, 2 g mushroom, and 1 g eggshell powder was found similar to the commercial soup mix along with 3069.095 mg/kg calcium content which meets individuals' RDA requirement. The results suggest that the formulated soup mix can act as a proper preload for all individuals and is used as a supplement for commercial calcium foods. Further research is required to increase the soup's acceptability, its bioavailability, and shelf stability.


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How to Cite
K.P, K. M., T, S. priya, M, D., & R, M. (2022). Utilization of Chicken Eggshell Waste: A Potential Calcium Source for Incorporation into Vegetable Soup Mix. Frontiers in Advanced Materials Research, 4(2), 15-31. https://doi.org/10.34256/famr2223

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