American Journal of Food Technology1557-45711557-458XAcademic Journals Inc.10.3923/ajft.2019.19.27BamideleAdedeji OlusegunOshibanjo FolasadeJemiseye 12019141Background and Objective: Egg as a source of protein is easily denatured by high temperature which affects its functional properties. The present study was aimed at evaluating the influence of different oven drying temperatures on functional properties of eggs. Materials and Methods: A total of 120 eggs were randomly assigned to four temperature treatments of three replicates and 10 eggs per replicate. The eggs were collected, broken, homogenized and were oven dried at four different temperatures of 35, 40, 45 and 50°C in a completely randomized design. Emulsifying activity (EA), foaming capacity (FC), foaming stability (FS), water absorption capacity (WAC), bulk density (BD), swelling capacity (SC), oil absorption capacity (OAC) and amino acid were evaluated. Data were subjected to Analysis of Variance at α0.05. Results: The EA was higher (p<0.05) at 40 and 45°C compared to 35°C. The FS at 35, 40 and 45°C were similar (p>0.05) but lower than at 50°C, FC (26.47±1.41%) and WAC (56.34) were higher (p<0.05) at 50°C than in other treatments. The OAC and BD were higher (p<0.05) at 35°C while SC (1.49±0.03%) was lower (p<0.05) at 45°C compared to other treatments. Amino acid score however was higher (p<0.05) for eggs oven dried at 40°C compared to other treatments. Conclusion: Functional properties were better at 50°C while the amino acid score was minimally affected at 40°C.]]>Gutierrez, M.A., H. Takahashi and L.R. Juneja,19961996pp: 25-35pp: 25-35Watkins, B.A.,19951995pp: 177-191pp: 177-191Aydin, R.,2006361319Yin, J.D., X.G. Shang, D.F. Li, F.L. Wang, Y.F. Guan and Z.Y. Wang,200887284290Jin, Y.H. K.T. Lee, W.I. Lee and Y.K. Han,201124279284Campbell, L., V. Raikos and S.R. Euston,200519533539Bergquist, D.H.,19861986Potter, N.N. and J.H. Hotchkiss,20065th Edn.,Pages: 608Pages: 608Stadelman, W.J. and O.J. Cotterill,19951995pp: 418-434pp: 418-434Cunningham, F.E.,19951995pp: 289-321pp: 289-321Le Denmat, M., M. Anton and G. Gandemer,199964194197Yasumatsu, K., K. Sawada, S. Moritaka, M. Misaki, J. Toda, T. Wada and K. Ishii,1972362719727Coffmann, C.W. and V.V. Garcia,197712473484Sefa-Dedeh, S. and E.K. Agyir-Sackey,2004Xanthosoma sagittifolium and Colocasia esculenta cormels.]]>85479487Sosulski, F.W. and A.R. McCurdy,19875210101014Narayana, K. and M.S. Narasinga-Rao,1984Psophocarpus tetragonolobus) flour.]]>49944947Moore, S. and W.H. Stein,1954211907913SAS.,2003Pomeranz, Y.,19912nd Edn.,pp: 199-205pp: 199-205Wilcox, C.P. and H.E. Swaisgood,20025055465551Ndife, J., C.E. Udobi and N. Amaechi,20104254257Ijarotimi, S.O. and O.O. Keshinro,2011Zea mays everta) flour.]]>1102122Boye, J., F. Zare and A. Pletch,201043414431Nicorescu, I., C. Vial, E. Talansier, V. Lechevalier and C. Loisel et al.,201125797808Raikos, V., L. Campbell and S.R. Euston,200740347355Mine, Y.,19956225232Johnson, T.M. and M.E. Zabik,19814612371240Kim, K. and C.S. Setser,19826121942199Kato, A., H.R. Ibrahim, S. Nakamura and K. Kobayashi,19941994pp: 250-267pp: 250-267Lomakina, K. and K. Mikova,200624110118Cunningham, F.E. and O.J. Cotterill,196443283291Miller, C.F., B. Lowe and G.F. Stewart,194712332342Kato, A., H.R. Ibrahim, H. Watanabe, K. Honma and K. Kobayashi,19905512801283Marero, L.M., E.M. Payumo, E.C. Librando, W.N. Lainez, M.D. Gopez and D. Homma,19885313911395Ihekoronye, A.I. and P.O. Ngoddy,1985Pages: 386Pages: 386Manay, N.S. and M. Shadaksharaswamy,20052nd Reprint Edn.,pp: 359-375pp: 359-375Mosha, A.C. and W.S.M. Lorri,19881988pp: 288-299pp: 288-299Giami, S.Y. and D.A. Bekebain,1992Telfairia occidentalis) seed flour.]]>59321325Omueti, O., B. Otegbayo, O. Jaiyeola and O. Afolabi,2009Glycine max), groundnut (Arachis Hypogea) and crayfish (Macrobrachium Spp).]]>8563573Snow, J.E.,19741974pp: 77-86pp: 77-86Osundahunsi, O.F. and A.C. Aworh,200257365376AEB.,1999Coultate, T.P.,20095th Edn.,pp: 169, 184pp: 169, 184