10.22376/ijpbs.2019.10.1.p1-12 Volume 1 Issue 2 2010 (April - June) The guinea fowl egg contains 83.3 % edible portion and has a total weight of 35.4 g. The edible portion contains a protein level of 85.5 % with amino acid profile better than that of whole hen's egg. It is a good source of iron, has an amino acid index of 1.52 and predicted protein efficiency ratio of 3.21, total fatty acids of 6.74 g/100 g sample and utilizable energy due to protein of 49.3 %.  E. I. Adeyeye Numida meleagris, egg edible portion, composition. -