Ogunwole O. A.Samireddypalle A.DaramolaT. B.Mosuro A. O.Oshibanjo O. D.2026-03-122018177-184https://irepos.unijos.edu.ng/handle/123456789/11425Effect of dietary inclusion of cassava peel meal on functional properties of chicken eggs in days of storage was evaluated. Issa Brown layers (n=2400), aged 36 weeks were randomly allotted to two dietary treatments of 1200 birds each. Control (T1) was corn-soya diet while T2 had 5% corn replaced with cassava peel mash and were fed ad libitum to respective birds for six weeks. Eggs (n=150) were sampled, stored at ambient conditions and functional properties as well as lipid oxidation monitored at days 0, 7, 14, and 21. Bulk density (9.75±0.94-10.00±1.42), emulsion activity (51.83±1.00- 52.00±1.41), lipid oxidation (0.91±0.14-0.96±0.06) increased while foaming capacity (15.17±5.784.17±4.26), foaming stability (8.00±6.63-3.75±2.72), water absorption capacity (1.53±0.781.441±0.89), water retention capacity (1.66±1.06-1.48±0.90), oil absorption capacity (1.39±0.891.38±0.93), oil retention capacity (0.99±0.74-1.16±0.73) decreased in days of storage (DOS). Interaction of DOS and diets affected (P<0.05) foaming capacity and stability of eggs. Dietary cassava peel meal enhanced foaming capacity and lipid oxidation in chicken eggs.enArticle