Proximate and Free Fatty Acid Composition of Selected Animal Products from Two Markets in the Ashiedu Keteke Sub Metro in Accra

Abstract

Background: Knowledge of the nutritional composition of foods is absolutely indispensable for proper diet therapy and dietetic counselling. Cow hide (wele), cow intestines, cow tripe, and cow foot serve as special delicacies in Ghana, but the nutritional composition of these animal products are either missing in the Ghanaian food composition tables or have not been updated for over 40 years. Furthermore, the Ghana food composition tables do not have any information on the fatty acid composition of foods in the database. This affects the accuracy and reliability of dietary data analysis. Aim: The aim of the research was to determine proximate (protein, fat, carbohydrate, moisture and ash) and free fatty acid composition of four animal products from cow (cow hide, intestine, tripe and cow foot). Methods: Four selected samples; cow hide (wele), cow offals (intestine and tripe) and cow foot were purchased from Makola and Agbogbloshie markets in Asiedu Keteke Sub Metro Area of Accra. Samples were analysed chemically using standard analytical methods at the Food Research Council for Scientific and Industrial Research Food Research Institute of Ghana. Nutrient composition analysis was performed on raw and cooked samples. Results were summarized as means, and standard deviation. Percentage changes in the nutrient composition after cooking of the samples were calculated. Data from the raw and cooked samples were compared using the independent sample t – test. Results: Moisture composition of the fresh (uncooked) samples ranged from 66.23±0.21 g/100 g to 82.44±0.01 g/100 g. There was a significant decrease (P<0.05) in the moisture content of the cooked samples: ranging from 61.63±0.06 g/100 g to 70.47±0.02 g/100 g. Ash and fat content of the raw samples differed significantly (P<0.05) from the cooked samples and ranged from 0.29±0.01 g/100 g to 0.87±0.09 g/100 g. The fat content of the raw and cooked samples ranged from 0.24±0.01 g/100 g to 9.16±0.01 g/100 g and 0.37±0.01 g/100 g to 18.16±0.02 g/100 g respectively. Protein increased in all the samples after cooking. The protein composition in the uncooked samples ranged from 9.44±0.04 g/100 g to 28.42±0.07 g/100 g. The highest percentage increase (169%) as well as the highest moisture loss was observed in the intestine. The least increase in protein after cooking was seen in cow hide which increased by 16.64%. The protein composition of the cooked samples ranged from 25.44±0.19 g/100 g to 39.78±0.15 g/100 g. The free fatty acid (FFA) as oleic in the uncooked samples ranged from 0.49 g/100 g of fat to 13.71 g/100 g of fat. There was an increase in all the samples after cooking, however this was significant in (P<0.05) in two of the samples (cow hide and cow foot). Conclusion: The study has provided data on the proximate and free fatty acid composition of some animal products. Cooking of the samples had a significant effect on nutrients composition. All the analysed products contained protein though the quality of protein in cow hide and cow feet was not ascertained in this study. Free fatty acid (FFA) as oleic increased in all the sample after cooking and was highest in cow hide, confirming that extensive heat treatment increases the level of FFA. Results from the study can be used as a guide in counselling clients and educating the general public to make wise choices when they are cooking with these animal products.