THE FERMENTATION AND AMINO ACIDS PROFILING OF PROCESSED COWHIDE (PONMO)

DAODU, GLADYS OPEYEMI (2022) THE FERMENTATION AND AMINO ACIDS PROFILING OF PROCESSED COWHIDE (PONMO). Masters thesis, Landmark University, Omu Aran, Kwara State.

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Abstract

Cowhide is a delicacy relished by Nigerians especially the Yoruba that’s a by-product of the meat. It involves the skinning of the cow, dehairing, boiling, and soaking (fermentation). The skin has collagen protein that makes it suitable as a fermentation substrate. Fermentation improves food quality in terms of nutrition and sensory and involves the use of microorganisms to act on its amino acid are required for protein synthesis, and modulating homeostasis among other functions. Sulphur amino acids consisting of methionine, cysteine, cysteine, and taurine are also important in the production of glutathione. Spontaneous fermentation was carried out on the cowhide and Bacillus isolated from it was then used as a starter culture for the fermentation of the hide also constructing the best environment for the starter culture. The fermentation was subjected to an acidic environment condition using hydrochloric acid (HCl) and sodium hydroxide (NaOH) to control the pH to the desired pH and a slightly alkaline condition using baking soda. Proximate analysis results of some of the samples identified phosphorus, sodium, potassium, calcium, and magnesium for minerals crude protein, crude fat, moisture content, ash content, total carbohydrate, energy value, and dry matter. The amino acid analysis also detected 17 amino acids namely hydroxyproline, proline, histidine, glutamic acid, alanine, glycine, lysine, valine, serine, threonine, tyrosine, methionine, cysteine, arginine, leucine, isoleucine, and phenylalanine. Sample with biochemical change of pH 6.0 at inoculum size 7 for 24 hours showed the highest moisture content amongst the other sample and it also had the highest number of amino acid with higher surface area as compared to other samples.

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