This study investigated the effect of storage methods on the external and organoleptic qualities of domestic fowl eggs. Four methods of non-conventional egg preservation (oiling, polythene bag, earthen pot, and salt solution) were used. Four groups of 20 eggs each, were randomly allocated to each of the storage methods and stored for 21 days. Data were subjected to analysis of variance (ANOVA). Results showed that, storage methods did not significantly affect (P>0.05) all the external quality characteristics of the eggs except the egg shape index. Egg samples stored in salt solution had higher Shape Index (82.47%) followed by samples stored in control, polythene bag, and earthen pot, with 79.67, 79.03, and 78.80%, respectively. Samples stored by oiling had the lower shape index of 74.93%. Results of proximate composition indicated that storage methods had a significant effect (P
Key words: Chicken eggs, Storage methods, Proximate composition, External characteristics, Organoleptic properties
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