<div>Backround: Egg shell plays role in the respiration, regulation of humidity, protection against diseases and integrity of egg. Therefore thickness of egg shell is an important feature. Many factors contribute to the formation of the shell thickness. The effect of altitude is still the subject of research. 
 
Methods: 103 eggs were randomly collected from locations at 915 m, 920 m, 931 m, 935 m, 939 m, 960 m, 968 m, 995 m, 1150 m and 1.350 m altitudes laid out between Tuz Lake and Hasan Mountain and the thickness of the shell at the Blunt end, Equatorial part and Sharp end of the eggs were measured.&nbsp; 
 
Conclusion: The average thickness of the shell at the blunt end, equatorial part and sharp end were 0.54 mm, 0.58 mm and 0.60 mm respectively. These differences were statistically significant. When considering the effect of altitude on these three points and general egg thickness, the average values for general thickness varied from 0.53 mm to 0.60 mm, this was 0.51 mm - 0.56 mm for blunt end, 0.53 mm to 0.61 mm for equatorial part and 0.54 mm to 0.62 mm for sharp end. The differences according to altitude noted among equatorial part and sharp end were statistically significant. The correlations between the altitude with Blunt end, Equatorial part, Sharp end and General were insignificant. The results indicated that these altitudes had no obvious effect on eggshell thickness and that the difference detected in thickness could be caused by other factors that are ought to be determined by further studies.</div>

A Study on the Effect of Altitude on Shell Thickness in Goose Eggs

<div>Communal grazing does not offer adequate forage for ruminants throughout the year. This problem is exacerbated during the dry season when grazing is scarce and of poor nutritional quality. Mineral shortages are common in communal grazing environments and yet they are nutritional requirements for optimal development, physiologic functioning and productivity in animals, as well as for cattle growth, reproduction and health. However, the use of groundnut (Arachis hypogea L.) shell (GNS) that are readily available but have no direct nutritional benefit in humans, have not been extensively investigated as a potential source of animal feed. This paper investigates the potential of GNS as feed supplement for ruminants on pasture and its use in other industries. After extracting the seed, the groundnut shell, accounts for roughly 21-29 per cent of the total weight of the nut. Despite the high lignin content of the shell that necessitates adequate processing before use in animal feed, groundnut shell includes 0.50 per cent crude protein, 59.0 per cent crude fiber, 2.50 per cent ash and 4.43 per cent carbs. Sodium (42.00 mg/100 g), potassium (705.11 mg/100 g), magnesium (3.98.00 mg/100 g), calcium (2.28 mg/100 g), iron (6.97 mg/100 g), zinc (3.20 mg/100 g) and phosphorus (10.55 mg/100 g) are all abundant in groundnut shells. In view of this, GNS, a by-product of industrial processing of groundnuts is a rich source of nutrients and can be used to supplement ruminants on pastures during times when pastures are in short supply and of poor quality. Studies are needed to investigate their use to supplement cattle on pasture grazing during times of feed shortage. However, its use as animal feed supplement is likely to face challenges from other industries such as biofuel production.</div>

Groundnut Shells as a Potential Feed Supplement for Ruminants on Pastures: A Review

<div>Background: The fishing sector plays an important role in the global economy. The development of this sector is related to environmental issues, in particular to waste management. Indeed, the quantity of the halieutic waste are considered at several thousand tons of waste a year. Waste management is a solution to maintain an area with ecological harmony, but still can produce economic benefits that are beneficial to social welfare. Chitinases are enzymes that degrade chitin. Chitinase contribute to the generation of carbon and nitrogen in the ecosystem from shrimp shell wastes. Chitin and chitosan are naturally-occurring compounds that have potential to be used in agriculture. The present study was designed to prepare the shrimp shell waste compost (SSC)&nbsp;and also to analyse the enhancement growth of Ladies finger plant by using shrimp shell waste compost (SSC), shrimp shell waste compost (SSC) +cow dung (CD) and along with coir pith (CP). 
 
Methods: This experiment was conducted within the period of 2017-2018 in Department of Microbiology, Kamaraj college, Thoothukudi. 1Kg of dried shrimp shell waste powder was used for the compost preparation using chitinolytic bacteria Bacillus licheniformis SSCL10. The present study shrimp shell wastes were composted into manure with adding chitinolytic Bacillus licheniformis SSCL10. After 90 days of composting, the compost was dried at room temperature and used as manure for plant study. The growth study of ladies finger (Abelmoschus esculents L.) was analyzed in shrimp shell compost and also along with other composts (SSC + CD and SSC + CD+CP). 
 
Result: In our study, nitrogen, phosphorus and potash content were increased in the shrimp shell composts (SSC) with adding chitinase producing bacterium (Bacillus licheniformis SSCL10) when compared with control soil. The maximum plant growth performances were showed in the SSC+CD (cow dung) compared to combination of CP (coir pith), shrimp shell composts (SSC) alone and control. So shrimp shell compost is used as supplements for other compost to induce plant growth performances.</div>

<div>Bioconversion of &nbsp;Shrimp Shell Waste into Compost Preparation and its Plant Growth Study</div>

<div>Fibers are of two type&rsquo;s natural fiber and synthetic fiber. Natural fibers include those made from plant and animal sources. The natural fiber composites can be very cost effective material and have turned out to be an alternative solution to the ever depleting petroleum sources and have reduced the nuisance of pollution. The production of complete natural fiber based materials as a substitute for petroleum-based products would not be an economical solution. A more viable solution would be to combine petroleum and bio-based resources to develop a cost-effective product with diverse applications. The application of natural fiber-reinforced composites has been extended to almost all fields such as building and construction industry, storage devices (post-boxes, grain storage silos, bio-gas containers etc.), furniture and electrical devices. Coconut shell is a lignocellulosic agro waste which is burnt or left to decay in environment. These can be a very interesting material as filler in biodegradable polymer composites, due to its good thermal stability compared to other agricultural waste. In context to this, review was carried out to assess the coconut shell powder reinforced epoxy composites and their mechanical, structural and thermal properties.</div>

​Coconut Shell Powder Reinforced Epoxy Composites: A Review

Background: This research looks at putting pea shells, a byproduct of pea processing, into macaroni to improve nutrition and sustainability. It aims to emphasize the feasibility and benefits of utilizing pea shells in popular cuisines by investigating their nutritional profile and sensory characteristics. This study addresses waste and nutrient-deficient packaged foods by exploring the synergy of culinary innovation and sustainability. Utilizing phyto-nutrient-rich by-products from fruits and vegetables, it proposes enhancing products like macaroni, noodles, cakes, biscuits and soups for a healthier and more environmentally sustainable future. 
 
Methods: Studied how adding pea shell powder (10-30%) affected the chemical, sensory and cooking quality of four macaroni types, comparing them to a control group without pea shell powder. 
 
Result: Macaroni with pea shell powder excelled in color, appearance and taste. Type I (10%) showed superior sensory attributes, while Type III (30%) lagged, impacting overall acceptability. Furthermore, cooking performance analysis indicated that the inclusion of pea shell powder influenced cooking time (16.45-11.48 minutes), water absorption capacity (106-160 g/100 g) and cooking loss (14.3-4.89 g/100 g). The pea shell powder incorporation enhances the nutritional profile of macaroni, including significantly increased protein (8.57-12.64%), dietary fibers, minerals and decreased fat, carbohydrate and energy (370.4-206.66 kcal/100 g) content. Calcium, magnesium, iron and potassium contents were significantly higher in value-added macaroni than in the control. The quality analysis clearly showed that value addition improves the nutrition and taste of macaroni, which indicates potential premium macaroni products for the food industry and healthy alternatives for consumers.&nbsp;

Effect of Pea Shell Powder on Chemical, Sensory and Cooking Quality of Macaroni

Background: The goal of this study is to find out how adding pea shell powder affects the nutritional value, sensory qualities and general acceptability of the biscuits. By decreasing food waste and fostering a circular economy, the development of biscuits made from pea pods has the potential to boost customers&rsquo; health and sustainable food practices. 
 
Methods: The pea shell powder was incorporated at 5% to 15% levels in different formulations. The study utilized a 9-point hedonic scale for sensory evaluation and standard methods for nutritional analysis, including proximate, dietary fiber and minerals. 
 
Result: The organoleptic acceptability showed that the addition of pea shell powder in biscuits influences the sensorial score and obtains higher overall acceptability than control biscuits. The results on the proximate composition of sweet biscuits showed a significant increase in crude protein (6.68-8.23%), crude fiber (0.31-1.42%) and ash (0.47-1.11%) in supplemented sweet biscuits while energy content decreased significantly. The dietary fiber and total mineral contents increased significantly after the incorporation of pea shell powder. Calcium, potassium and magnesium content increased two (194.33 mg/100 g), three (229.58 mg/100 g) and four (204.69 mg/100 g) times, respectively than that of Control. Pea shell powder use in biscuit formulations may also open up new opportunities for the food industry to create Environment friendly and innovative products.

Assessing the Acceptability and Nutritional Profile of Sweet Biscuits Enriched with Pea Shell Powder

<div>Background: The eggs of hens are an essential source of protein, a food that meets human needs and provides the body with amino acids, metallic elements and vitamins that promote its health. The research aims to study the influence of storage period and strain and the interaction between them on components and internal and external quality traits of commercially produced brown and white-shell eggs. 
 
Methods: A total of 180 eggs were randomly collected from both types. It was kept for 0, 15 and 30 days at temperatures ranging from 5&plusmn;2&deg;C to a humidity level of 60%. All eggs were broken to measure the egg coefficient, egg weight, egg weight loss and depth of the air chamber. shell thickness, shell density, shell cleanliness, shell surface area, shell weight relative to shell area unit, egg specific density, Haugh unit values, yolk color, presence of flesh and blood spots, white weight, shell weight, yolk weight, shell integrity, white weight percentage, percentage of shell weight, yolk weight ratio and yolk weight ratio. 
 
Result: White eggs weighed more than brown eggs and storage periods had a significant (P&lt;0.05) effect on the Haugh unit, specific density, air chamber depth and shell thickness. It has a positive effect on shell density and shell weight for both brown and white-shelled eggs. The storage period also led to a significant increase in weight loss, a significant decrease in white, yolk and shell and significant changes in all parts of the egg because the shell color changed.</div>

The Effect of Storage Periods on the Internal and External Quality Characteristics of White and Brown-Shell Table Eggs in Saudi Arabia

Background: Bakery products like cakes are rich in starch, fat, and energy but deficient in fiber, vitamins, and minerals. The cake is becoming a well-known delicacy during festival periods between all age groups mostly in urban areas. Providing a healthy and nutritious cake remains a main problem on account of extreme sugar or fat content that predisposes the buyers to obesity. Mixing the flours with plant components helps solve problems of low nutritive value of cereals. Pea shells are an excellent source of nutrients and have excellent functional properties, the substitution of flour with pea shells powder is the best way for consuming the nutrients which are likely to contribute substantially to the fight against targeted hunger and to bridge the gap of malnutrition. Keeping the view of the potential of pea shells powder in formulated products the healthy and nutritious cakes were investigated.&nbsp; 
 
Methods: Three cakes were developed with different formulations that include refined flour and pea shells powder in the ratio of 100:0, 90:10, and 80:20 with other basic ingredients of baking. The developed cakes were analyzed for organoleptic and nutritional properties such as proximate, dietary fiber, and minerals.&nbsp; 
 
Result: The sensory mean score was increased by the supplementation of pea shells powder. The result showed that 10% level was the optimum level of incorporation. A significant increase (0&gt;0.05) in the nutrient contents such as protein (10.97 to 12.38%), crude fiber 90.31 to 1.85%), ash, calcium (53.33 to 193.33 mg/100 gm), potassium (162.48 to 335.42 mg/100 gm), magnesium (56.75 to 253.33 mg/100 gm), iron (3.94 to 5.49 mg/100 gm), and potassium (162.48 to 335.42 mg/100 gm) of incorporated cakes and decreased the fat (25.55 to 21.72%), energy (451.83 to 413.76 kcal/100 gm) content compared to control cake. The calcium and magnesium content increased two or four times more than control cakes. From the present study, it can be concluded that cakes containing 20% pea shells powder were nutritionally rich.&nbsp;

Development of Nutrient-rich Cake with Supplementation of Pea Shells Powder and Nutritional Evaluation&nbsp;

<div>Background: Peas are preserved by freezing in pea processing industries because of seasonal limitations; there is a vast amount of pea peels as solid waste generated. Now days, the nutritional and techno-functional properties of by-products play an important role in the development of functional and enriched products in the food sector. The current study aim to analyze the nutrients content in pea shells. The result suggests pea shells can be used for value-addition in products and presence of antioxidant in pea shell powder indicates a better health effect if consumed.&nbsp;&nbsp; 
 
Methods: In this laboratory investigation during 2017-2018 peas were collected from market a single lot and analyzed for chemical constituents. In this connection, a fibrous coat of pea shells was separated, dried and prepared powder to perform nutritional analysis.&nbsp; 
 
Result: The study result indicates that pea shells have high nutritive value, e.g. protein (17.76%), total dietary fiber (21.04%), calcium (803.33 mg/100 g), iron (10.70 mg/100 g), potassium (1078.75 mg/100 g), magnesium (1029.55 mg/100 g) and bioactive compounds. Fresh pea shells have higher antioxidant activity (91%) compared to powder (86%). The total phenols, vitamin C and &acirc;-carotene strongly correlated with antioxidant activity. During the storage study, total phenols and antioxidant activity significantly decreased while on 90 days it was increased.</div>

<div style="text-align:justify">&nbsp;</div>

Chemical Constituents (Proximate, Minerals, Bioactive Compounds) of Pea [Pisum sativum (L.)] Shells

Background: The Aedes aegypti mosquito is a primary vector for several arboviral diseases, including dengue, Zika, chikungunya and yellow fever, posing significant public health challenges, especially in tropical and subtropical regions. Traditional chemical insecticides have been the mainstay for controlling Aedes aegypti populations, but their extensive use has led to the development of insecticide resistance, environmental pollution and adverse effects on non-target organisms. This study explores the potential of sea shell powder as a natural larvicide against Aedes aegypti larvae.&nbsp; 
 
Methods: Sea shell powder, derived from the calcified exoskeletons of marine mollusks, was tested for its larvicidal activity against fourth instar larvae of Ae. aegypti at concentrations ranging from 100 to 600 ppm.&nbsp; 
 
Result: The results demonstrated a concentration&nbsp;and time-dependent increase in larval mortality, with LC50 values of 407.01 ppm at 24 hours and 327.55 ppm at 48 hours. The findings suggest that sea shell powder could serve as an effective, environmentally sustainable alternative to chemical insecticides, offering advantages such as biodegradability, low cost and reduced risk of resistance development. This study supports the potential inclusion of sea shell powder in integrated mosquito management programs, particularly in areas with prevalent insecticide resistance.

A Study on the Effect of Altitude on Shell Thickness in Goose Eggs

Groundnut Shells as a Potential Feed Supplement for Ruminants on Pastures: A Review

Bioconversion of Shrimp Shell Waste into Compost Preparation and its Plant Growth Study

Coconut Shell Powder Reinforced Epoxy Composites: A Review

Effect of Pea Shell Powder on Chemical, Sensory and Cooking Quality of Macaroni

Assessing the Acceptability and Nutritional Profile of Sweet Biscuits Enriched with Pea Shell Powder

The Effect of Storage Periods on the Internal and External Quality Characteristics of White and Brown-Shell Table Eggs in Saudi Arabia

Development of Nutrient-rich Cake with Supplementation of Pea Shells Powder and Nutritional Evaluation

Chemical Constituents (Proximate, Minerals, Bioactive Compounds) of Pea [Pisum sativum (L.)] Shells

Biological Control of Aedes aegypti Larvae using Sea Shell Powder