The quality of traditionally cooked cow hide as a source of food in Ghana

2008

English

The consumption of cooked cow hide as a source of animal protein in Ghana is phenomenal and perhaps forms a substantial part of the total animal protein intake in diet. Cow hide is a rich source of collagen (a fibrous protein), but nutritionally incomplete, lacking in two essential amino acids (tyrosine and tryptophan). It is, however, a rich source of hydroxyproline, proline and glycine. Cow hide processed traditionally with scrap tyres and rubbers and associated with overwhelming emissions of thick black smoke into the environment. It is also well documented that the hydrocarbon fraction of smoke contains polycyclic aromatic hydrocarbons (PAH). PAH have been shown to be potent carcinogens in experimental animals and highly hypothesized to make a significant contribution to cancer in humans. This is the concern of the public against possible harmful effects upon consumption of cow hide singed with scrap tyres and rubbers. The study highlights handling and storage of traditionally processed cow hide at the marketplace and assesses the quality of the product through chemical, microbiological and sensory analyses. Results on chemical analysis indicated high moisture content of the cooked cow hide (65.04 to 78.97 %). Results on microbiological analysis indicated high contamination with micro-organisms (5.1x 10" to 3.0x 10" counts per gram). The presence of coliforms and faecal coli forms together indicate signs of spoilage for the cooked cow hide and contamination of the storage water, product or both with material of faecal origin. Sensory analysis results indicated high off-flavour threshold of cooked cow hide in a traditional Ghanaian light soup, an indication of signs of spoilage. The differences in tenderness and juiciness may be as a result of variability in the source of raw material used and the cooking time given to the cow hide. The overall acceptability of the product was however, fair 3.12±0.32, (62.4%) acceptability. Recommendations for improved processing methods of cow hide, handling and storage of the product in the marketplace are given.

Tettey, E. C-T.; Osei-Yaw, A.; Hodare-Okae, M.