+44-7897-074717Oguntoyinbo Segun Isaac, Bello Temitope Kayode, Oguntoyinbo Yetunde Grace And Majekodunmi D. Michael
The effects of garlic and onion allicin extracts on the lowering of cholesterol in egg were studied. The garlic and onion allicin extracts were prepared and added to raw eggs in ratios 10:100, 30:100 and 50:100. Three eggs were boiled in separate containers with 250ml, 300ml and 350ml of garlic and onion allicin extracts, respectively. The results showed that 10ml, 30ml and 50ml of garlic and onion allicin extracts reduced the cholesterol in raw egg by 19.65%, 26.16%, 32.68%, and 9.68%, 12.09%, 15.70%, respectively, while 250ml, 300ml and 350ml of garlic and onion allicin extracts reduced the cholesterol in boiled egg by 39.19%, 43.54%, 50.05%, and 38.58%, 44.61%, 48.22%, respectively. The effects of garlic and onion allicin extracts on the proximate compositions of both raw and boiled eggs were significant (p < 0.05). This study reveals that an increase in the allicin content leads to a decrease in the dietary cholesterol level. The study also shows that both garlic and onion allicin extracts have direct effect on the proximate profile of egg. However, garlic allicin is slightly more effective and potent compared to the allicin in onion.
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