THE effectiveness of using maize starch, warm water, cold water, groundnut oil, palm oil and cold storage [refrigerator] in preserving the quality of eggs was studied. Groundnut oil, palm oil and cold storage were equally effective in preserving the quality of eggs while maize starch, cold water and warm water were found ineffective. The effectiveness of palm oil and groundnut oil was further enhanced when the oil-treated eggs were stored in the refrigerator for four weeks. Treatment with groundnut oil for one minute before storage for four weeks was considered the preferred method of preserving the quality of eggs.
Structural and thermal transitions during the conversion from native to granular cold-water swelling maize starch