Abstract:Eggs have a potential to alleviate protein‐energy malnutrition among rural communities. Unfortunately, eggs are perishable and most rural communities in South Africa have very limited access to effective food storage and preservation facilities. Utilization of eggs by rural households could increase if they were available in the form of egg powder, which is convenient and shelf‐stable. However, rural communities in South Africa are not familiar with egg powder and therefore it is not known whether it would be … Show more
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