Citation
Asare, B. K. and Achaglinkame, M. A. and Sam, F. E. and Atuna, R. A. and Amagloh, F. K. (2024) Yellowness of egg yolks influences consumer preference for eggs in Ghana. International Food Research Journal (Malaysia), 31. pp. 486-495. ISSN 2231 7546
Abstract
The present work evaluated β-carotene content, colour (L*, a*, b*), and consumer preference for egg yolks from chicken, guinea fowl, and quail, sampled from intensive or semi-intensive rearing systems in Ghana. The β-carotene content of guinea fowl yolk was almost seven times greater (p < 0.001) than that of chicken and quail yolks. The yellowness of guinea fowl yolk (82.18; p < 0.01) was approximately 1.5 and 1.3 times greater than that of chicken and quail yolks, respectively. A consumer preference test showed a significantly greater score (5; p < 0.001) for guinea fowl than for the other egg types. The yellowness of egg yolks had strong positive relationship with β-carotene content (r = 0.943; p = 0.216) and consumer preference (r = 0.995; p = 0.064). Therefore, enhancing the yellowness of egg yolks on the Ghanaian market, especially those from chicken, could lead to increased egg consumption in Ghana.
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Abstract
The present work evaluated β-carotene content, colour (L*, a*, b*), and consumer preference for egg yolks from chicken, guinea fowl, and quail, sampled from intensive or semi-intensive rearing systems in Ghana. The β-carotene content of guinea fowl yolk was almost seven times greater (p < 0.001) than that of chicken and quail yolks. The yellowness of guinea fowl yolk (82.18; p < 0.01) was approximately 1.5 and 1.3 times greater than that of chicken and quail yolks, respectively. A consumer preference test showed a significantly greater score (5; p < 0.001) for guinea fowl than for the other egg types. The yellowness of egg yolks had strong positive relationship with β-carotene content (r = 0.943; p = 0.216) and consumer preference (r = 0.995; p = 0.064). Therefore, enhancing the yellowness of egg yolks on the Ghanaian market, especially those from chicken, could lead to increased egg consumption in Ghana.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | eggs |
| AGROVOC Term: | egg yolk |
| AGROVOC Term: | Colorado |
| AGROVOC Term: | rearing systems |
| AGROVOC Term: | chickens |
| AGROVOC Term: | guinea fowl |
| AGROVOC Term: | quails |
| AGROVOC Term: | consumption |
| AGROVOC Term: | food security |
| Geographical Term: | Ghana |
| Uncontrolled Keywords: | β-carotene, colour, consumer preference, egg, yolk colour |
| Depositing User: | Nor Hasnita Abdul Samat |
| Date Deposited: | 23 Feb 2026 04:00 |
| Last Modified: | 23 Feb 2026 04:00 |
| URI: | http://webagris.upm.edu.my/id/eprint/2601 |
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