Inadequate And Under Utilization Of Food Nutrients Needed

1847 WordsApr 19, 20178 Pages
Inadequate and under utilization of food nutrients needed by human for normal body functions has resulted in malnutrition and outbreak of diseases. Fifty samples of cow-skin (ponmo) comprising forty processed and ten unprocessed were sourced from Ogbese Market, Ondo State, Nigeria. The microbial analyses were carried out using serial dilution and pour plate methods. Zero point one millilitre (0.1ml) of the diluents were aseptically plated on molten nutrient agar and incubated. Pure cultures were obtained by repeated streaking on the appropriate microbiological media. Antibiotic sensitivity test on the bacterial isolates were carried out using commercial antibiotics. The highest microbial load from unprocessed Ponmo with fur was 3.5 x105…show more content…
Raw hides are by-product obtained from farm animals in meat industry used for leather production. It protects the body from injuries, climatic and environmental influences, and body temperature regulation (LANXESS, 2010). The tanning industry and the downstream industries such as footwear, furniture automotive, clothing, leather goods, and saddler are entirely dependent for their raw material on suppliers of cattle hides, sheep skin and small number of goat and other skins (ICT, 2010). Despite the appeal taste, ponmo deliver to the taste buds, it contains nothing in terms of nutritional value (FAO, 2003). Ponmo is a meat product obtained from the tenderization of hide of beef or cattle in hot water followed by shaking with sharp object like razor blade (Okiel et al., 2009). Ponmo is usually off-white or brown in colour depending on the variety of animal used. In Nigeria, the unprocessed cow-skin usually sold in the market is mostly transported from the Northern part to the West. Processing of ponmo for human consumption involved different stages such as: drying, singe, scraping, boiling and washing. Ponmo is used as major delicacy and important food ingredients in the preparation of several stews in various cultures in Nigeria especially at several public outings (Obiri-Danso et al., 2008).
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