Obtaining flour from egg shells
DOI:
https://doi.org/10.71068/je3pnq93Keywords:
eggshell flour, resource, utilization, environmental impactAbstract
This study focuses on obtaining flour from eggshells, a byproduct that is commonly discarded by food processing factories and the general population. Since this waste represents an environmental issue due to its slow decomposition and the large volumes produced daily, the study aims to find an alternative use for it, exploring its potential applications in the food industry or as a nutritional supplement. To assess its viability as a product, a process of drying, grinding, and laboratory analysis was carried out. The results indicated that eggshell flour contains 52% ash, suggesting a high mineral content, mainly calcium carbonate, which is essential for bone health and various industrial applications. The moisture content was 1.37%, ensuring stability and an extended shelf life. Additionally, a 5.80% protein content was recorded, indicating the presence of organic residues with potential nutritional value. These findings demonstrate that eggshell flour can become a high-value-added product, with possible applications in the food, agricultural, and pharmaceutical industries, while also helping to reduce the environmental impact caused by massive eggshell disposal. This study aims to promote the utilization of these residues and propose a sustainable approach to transforming waste into a valuable resource.
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Copyright (c) 2025 Delly Maribel San Martín Torres, Bryan Paul Celi Calderón, Carelys Nicole Aguilar Buele, Henry Gustavo Espinoza Galarza, Kleber Steven Rojas Parducí, Joandry Wladimir Chamorro Molina (Autor/a)
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