TECHNOLOGICAL AND NUTRITIONAL CHARACTERIZATION OF CATTLE FEET AND HEADS CONSUMED IN OUAGADOUGOU

Background:Beef feet and heads, prepared in soup or incorporated into sauces, are widely consumed in Ouagadougou. However, very little scientific information exists on the nutritional quality of these beef co-products offered to consumers.This study focused on determining the technological and nutritional characteristics of smoked feet and heads, as well as dried bovine feet soldin Ouagadougou. Methods: Production monitoring was carried out at the Bouzoutyaar market in order to describe the processing of beeffeet and heads intended for human consumption. Twenty samples were then collected and analysed for macronutrient and mineral content using standard methods. Results:The processing technology for beeffeet and heads is artisanal and based on the steps of grillingfeet and heads on a grid over a wood fire and removing the hair with blades or knives. The average fat and protein contents (g/100 g) of beef feet and heads samples ranged from 6.83 to 10.98 and from 18.16 to 21.37 respectively. The average iron, zinc and magnesium contents (mg/100g) ranged from 8.87 to 19.66, 1.42 to 1.86 and 7.12 to 20.11 respectively. Conclusion:Results showed that beef feet and head meat are fatty meats, rich in protein and iron. The consumption of these products is increasing over time and it would be very important for the actors to be trained on processing technologies for these products in order to guarantee safe products for human consumption. This processing site requires a waste management plan to avoid microbial contamination of these meat co-products.