Animal hides, popularly known as “ponmo” in Yoruba, “Kanda” in Hausa, and “Welle” in Ghana, are widely consumed in West Africa and West African enclaves of Europe such as in the UK. It is an indigenous delicacy loved and enjoyed by all economic classes and tribes in Nigeria. It is a delicious part of beef used as a condiment for preparation of soups, stews, various vegetables, sauces, and snacks.
The demand for cowhide (ponmo) is currently very high, particularly in Nigeria. This is due to rising commodity prices, including animal proteins, which has forced a larger percentage of the population who cannot afford meat, chicken, turkey, or eggs to rely on other meat products such as “ponmo,” “kundi,” and “tinko” as an alternative source of protein.
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Nutritional Aspects of Ponmo
Collagen, particularly from beef skins, is a significant protein source in various food formulations, including those used in Nigeria. Collagen is not a complete protein as it lacks certain essential amino acids.
Pomo is a regular feature in Nigerian cuisine and is often enjoyed at parties and events, served in different formats. Collagen, especially from sources like beef skins (pomo), plays a significant role in the diet, offering unique benefits for both the elderly and the young.
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The value of pomo, through its collagen content, is enhanced when combined with other nutritious foods like grains, vegetables, and other protein sources. It’s also important to note that collagen’s role in nutrition extends beyond its protein content.
Key amino acids found in collagen include:
- Glycine: The most abundant amino acid in collagen.
- Proline and Hydroxyproline: Important for the stability of the collagen helix.
- Alanine and Arginine: Also found in significant amounts in collagen.
Glycine and proline aid in muscle repair and energy production. Collagen derived from beef skins is generally well-digested and absorbed by humans.
Here's a general nutritional breakdown per serving:
- Calories: 224.65Kcal
- Fat: 1.09g
- Protein: 46.9g
- Carb: 6.8g
- Fiber: 0.02g
- Water: 43.9g
- Calcium: 61mg
- Iron: 4.3mg
- Magnesium: 12mg
- Phosphorus: 7mg
- Potassium: 36mg
- Sodium: 3mg
- Zinc: 6.79mg
- Copper: 0.18mg
- Manganese: 1.29mg
Health Benefits of Collagen
- Joint Health: Collagen is a key component in joint cartilage.
- Skin Elasticity: As we age, our body’s collagen production decreases, leading to wrinkling and sagging skin.
- Bone Health: Collagen provides structure to bones.
Fat Content in Ponmo
When processing skin and separating collagen and fat, the type of fat obtained is primarily saturated and monounsaturated fats. Monounsaturated fats are generally liquid at room temperature and are abundant in plant-based oils like olive oil, canola oil, and peanut oil, as well as in avocados and nuts. These fats are considered heart-healthy because they can help reduce bad LDL cholesterol levels while maintaining good HDL (high-density lipoprotein) cholesterol levels.
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Saturated Fats
Saturated fats are typically solid at room temperature and are found in animal products like meat and dairy, as well as some plant-based sources such as coconut oil and palm oil. Historically, saturated fats have been linked to increased cardiovascular disease risk, primarily due to their effect on raising LDL cholesterol levels.
Incorporating collagen and fat beef skins in Nigerian sausage formulations can enhance the texture, flavour, and nutritional content. Using collagen from pork and beef skins, supplemented with texturized soy protein, can create a nutritionally rich and balanced food product. While collagen provides major health benefits, its lack of essential amino acids is well compensated for by the inclusion of soy protein.
Microbial Load and Food Safety
Food plays a critical part in the growth and decline of any nation because of its impact on population health. Consumption of contaminated foods, on the other hand, might result in foodborne infections, which can cause morbidity and fatality. As a result, there has been a widespread understanding of the role of food in the transmission of disease, as well as the need for increased public awareness to establish food safety and quality standards.
Meat is high in carbohydrates, which bacteria may use for energy, as well as numerous proteins, which putrefactive bacteria can use for energy. It also has a high-water content, which is necessary for bacteria growth. Meat and its products have high nutritional content and as a result, it has become essential to process and preserve to increase the shelf life, therefore, the evolution of meat products such as kundi, tinko and ponmo.
A study was conducted to identify microorganisms associated with ponmo, determine the antibiogram of the isolates, and assess the nutritional value of ponmo marketed in Ilishan-Remo central market. Six ponmo vendors were sampled for Dry White Ponmo (DWP), Wet White Ponmo (WWP), Wet Brown Ponmo (WBP) and Brown Ponmo Water (BPW) and transported in sterile containers to the Laboratory for analysis to determine the microbial load, sensitivity, and proximate analysis using standardized methods.
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All samples analyzed had a high microbial load count (from 1.1 x 106 to 1.4 x 107). The organisms isolated were Escherichia coli (34.21 %), Staphylococcus aureus (26.31 %), Klebsiella spp. (18.42 %), Pseudomonas spp. (13.15 %) and Coagulase-negative staphylococci (7.89 %). All the isolates were multidrug-resistant (MDR). Septrin had the highest resistivity (86.84 %) while gentamicin had the lowest resistance (7.89 %). Pefloxacin sensitivity was observed in 37 of the 38 isolates (97.37 % sensitivity). Ciprofloxacin and gentamicin came second and third (84.2 % and 73.68 % sensitivity) respectively.
The microbial count in this current work was high for all the samples (range between 1.1 x 106 in wet white ponmo (WWP) to 1.4 x 107 in both brown ponmo water (BPW) and wet brown ponmo (WBP). The least microbial load obtained in the WWP may be because it is still relatively fresh from the slaughterhouse and has not been exposed to other environmental factors and handling that could have contributed to an increase in the bacterial load. The highest microbial count obtained from BPW and WBP is corroborated with the report who reported a Total Bacterial Count of 4.1 x 105 cfu/g of meat product tissue soaked in water.
Preparation Methods
Ponmo is obtained by tenderization of hide in hot water and is often used in various stews, soups, and appetizers. It is a regular feature in Nigerian cuisine and is often enjoyed at parties and events, served in different formats.
Conclusion
Pomo itself should not be considered on its own since nobody consumes only pomo and nothing else. It is always part of a diet and never the sole component for an entire day and weeks on end. Evaluating it therefore in isolation is silly and the benefits from a nutritional standpoint are many with overwhelming evidence of its benefits to the human body! The sausage option with TVP supercharges this already impressive food source!
