Abstract

 Mayonnaise produced from -avocado pear oil and guinea fowl eggs offer nutritional superior alternative to conventional mayonnaise, leveraging the unique properties ofthese ingredients. Avocado oil provides a neutral flavour and high monounsaturated fat content rich in heart healthy oleic acid and anti-oxidants, while the guinea fowl eggs contributes to a richer, creamier yolk with elevated protein and micronutrients compared to chicken eggs. Production involves emulsifying guinea fowl egg yolks with avocado pear oil, acidulants (e.g., lemon juice) and seasonings (salt'and sugar) using a food processor. The result mayonnaise is free from addictives and seed oils. Nutritionally, it is higher in healthy fats, vitamins (vitamins A, B and D) and minerals (potassium and phosphorus) with a potential shelflife of l-2weeks under refrigeration. This study was aimed towards the determination ofthe nutritive value of homemade mayonnaise produced from guinea fowl eggs and avocado pear oil for family consumption. The objectives are to produce, determine the proximate composition, ascertain the micronutrients, determine the acceptability, and ascertain the organoleptic properties of the homemade mayonnaise produced from guinea fowl eggs and avocado pear oil. The study was carried out in the Departmental laboratory of Home Economics at the College of Applied Food Sciences and Tourism, Michael Okpara University of Agriculture, Umudike, Abia State. A researcher-made questionnaire and experimental design was used to obtain information directly from the respondents and the laboratory. The questionnaire was designed in summation format where the responses ofrespondents were limited to; like extremely (9), like very much (8), like moderately (7), like slightly (6), neither like nor dislike (5), dislike slightly (4), dislike moderately (3), dislike very much (2), and dislike extremely (1). The data generated from questionnaires were analysed and expressed as mean ± SD (standard deviation). The percentage oil yield of extracted Avocado pear oil through the hot press extraction is 25.20%. This value was found to be lower than the value (34.09%) for African pear pulp oil extracted by Soxhlet extraction method with n-hexane as the solvent. The composition ofthe guinea fowl egg and avocado pear oil that produced mayonnaise was gotten by proximate analysis and the result shows a mean moisture content (MC) of 29.37%. The mean ash content was found to be 1.1% which was slightly lower than 1.15- 1.80% for low fat mayonnaise samples and 1.57% for mayonnaise sold in the market. The carbohydrate content of the guinea fowl egg and avocado pear oil that produced mayonnaise was found to be 13.43%, the result when compared to the values of carbohydrate (19.75 to 20.74%) for mayonnaise produced with skim milk powder and cardamom flavor. The total solid influences significantly, the stability of mayonnaise upon storage, preventing a collapse of its structure and entire matrix. Total solids value obtained in this study is above 65.70% value for vanilla flavoured mayonnaise, this value obtained suggests that, the product upon storage may have significant stability against deterioration. Result showed a low mean potassium value of 35.54mg/100g and magnesium value of 4.885mg/100g. The lower potassium content is expected as mayonnaise is mainly composed oflow potassium and high sodium. Egg yolks minimally consist of 56% fat (lipids) and 30% protein. It is the emulsifier that also acts as a colouring agent to the finished mayonnaise product, it is critical for the stability ofthe mayonnaise and other products.