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Comparative study of proximate, minerals and fatty acid (as oleic) content of cooked and uncooked cow tripe consumed in Ghana.
Abstract
Background: Meat and meat products such as the cow tripe are commonly eaten in Ghana, but their nutrient composition is not known and this affects evidenced based nutrition counseling and interventions.
Objectives:The study was to compared the minerals, proximate and free fatty acid (FFA) (as oleic) composition of uncooked and cooked samples of cow tripe.
Methods: Samples of cow tripewere obtained from the markets by purposive sampling which was later processed and analysed. The samples were chemically analysed to determine the nutrient content by using standard methods. Results were presented as means and standard deviations. The data from the uncooked and cooked tripe were compared using the Independent sample t-test.
Results: The moisture content was significantly higher (p < 0.05) in the raw cow tripe than the cooked cow tripe. Energy, ash, fat and protein content were all significantly higher (p < 0.05) in cooked cow tripe than raw cow tripe. The carbohydrate content of raw cow tripe is not significantly higher (p > 0.05) than cooked cow tripe with a 100% change after cooking. No significant difference (p > 0.05) was found in the FFA (as oleic) content of the raw and cooked sample. Zinc content of cow tripe reduced after cooking by 99%. Phosphorus content was significantly higher when cooked(p < 0.05). After cooking also, there was a significant increase of copper in tripe (p < 0.05). Raw tripe recorded a very high iron content (app. 13.0 mg/100g), and did not decrease significantly after cooking.
Conclusion: The study gave ample information on the proximate, oleic and mineralscomposition of raw and cooked cow tripe consumed in Ghana.The findings revealed that, cow tripe have considerable nutritional value,which can make significant impact in the nutrients intakes of individuals.
