Proximate and mineral composition of tripe and drisheen

The proximate and mineral composition of tripe (uncooked and stewed in milk) and drisheen (as purchased) were determined. Significant nutrient losses occurred through leaching into the cooking water during the first stage of cooking-20% of total protein, 11% of fat, 30% of iron, 23% of sodium and 34% of potassium. Stewed tripe contained 10.4% protein, 5.4% fat, 5.5% carbohydrate, 147 mg potassium, 97 mg sodium, 113 mg calcium, 1.4 mg iron and 470 (112 Kcal) energy per 100 g. Milk contributed significantly to the nutritional composition of the stewed tripe-20-30% of total protein, 40-55% of fat, almost all the carbohydrate, 80-90% of the calcium but less than 5% of the iron. Drisheen contained 11.1% protein, 0.4% fat, a trace of carbohydrate, 199 mg sodium, 10 mg potassium, 7 mg calcium, 4.6 mg iron and 200 KJ (48 Kcal) energy per 100 g. Stewed tripe was a good dietary source of calcium and a satisfactory source of iron, while drisheen was a poor source of calcium but an excellent source of iron.