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Effect of Processing on the Proximate and Mineral Composition of Archachatina marginata and Achatina achatina

2014; Volume: 4; Issue: 1 Linguagem: Inglês

2162-9412

F.E. Uboh, Ima O. Williams, Nessie C. Essien,

Moringa oleifera research and applications

Proximate and mineral nutrients composition of boiled and roasted samples of two African giant land snails Archachatina marginata and Achatina achatina were assessed in this study. The study aimed at investigating the effect of two cultural methods of preparing snails for consumption in Nigeria (boiling and roasting) on the nutritional quality of the snail meat. Proximate analysis was carried out following the methods of the Association of Official Analytical Chemists, while mineral nutrients were analyzed using atomic absorption spectrometry. The results showed that roasting affected the nutrient composition of the two snail species more than boiling. In A. marginata, only the carbohydrate content was increased by boiling (unprocessed 22.53 ± 1.08%, boiled 34.68±2.34%), whereas roasting of the same sample led to increased carbohydrate (32.62 ± 2.20%), protein (66.85± 3.01%), and fat (3.02 ± 0.18%) contents (unprocessed 22.53 ± 1.08%, 63.46 ± 2.56%, and 2.40 ± 0.02%, respectively). Similarly, in A. achatina only the carbohydrate content was increased by boiling (33.82± 2.16%), while roasting increased both the carbohydrate (31.28 ± 2.00%) and protein (66.58 ± 2.04%) contents (unprocessed 24.38 ± 1.29 and 63.46 ± 2.56%, respectively). Boiling increased the concentration of all the mineral elements assayed in A. marginata and A. achatina except Na, while roasting increased the concentration of all the mineral elements in the two snail species. Thus, to achieve higher levels of nutrients in snails, it may be advisable to roast rather than boil the flesh. Also, the two snail species should be cultivated and consumed as a good, cheap and alternative source of protein as there is no difference in their nutrient composition.