ABSTRACT
Freshwater snails (Pila ovata,) obtained from
local harvesters, processed by blanching. salting, fermenting and frying were
studied and the result compared to the raw unprocessed RJF) and blanched
unprocessed (BF) samples. The freshwater snails were processed into 20 different
meat samples, viz. BOOF, BOSF, B1OF, B 1SF, 1320F, UOOF, UO5F, UIOF, U 1SF,
U2OF, BOOU, BOSU, BIOU, BI5U, B2OU, UOOU, UO5U, UIOU, UI5U, and U2OU. The
unprocessed ones were 111 and BF. The proximate and mineral analysis of the
processed and unprocessed samples were determined. All processed samples were
richer in protein which ranges between (66.50% - 74.20%),diy matter (85.95% —
87.97%), ash content (1.01% - 2.51%) and fats (7.86% - 14.86%) compared to the
unprocessed raw snail meat UF and BF in which the values were protein (16.45%
and 15.75%), dry matter(20.95% and 19.99%), ash content (0.72% and 0.40%), fat(
1.83% and 1 .94%) respectively. Fibre was not detected in all the samples.
Carbohydrates values were lower in the fermented samples. The ranges of the
mineral analysis in (nig/ I 00g) br processed samples are calcium (29.39 -
45.42), potassium (320,67 364,00), magnesium (I — 20.40),phosphorus (312.12 —
322.32), iodiiic (13.72 — 15.41), zinc (1.84 1 .98), iron (7.82 8.24), while
the fresh samples UF and 13F ranges from (12.75 -- 10.74) ibr (alcium; 267.67
and 242.33 for potassium; 10.80 - 10.40 for magnesium;169.67 and 152.12 for
phosphorus; 5.41 and 5.24 for iodine;0.98 and 0.96 for zinc; 3.24 and 3.24 for
iron respectively. The nutrient composition result suggests that processing had
no destructive effect on the nutritive value. i'he microbial analysis showed a
low fungal count (102 cfug) and bacteria counts (I 0 cfug' in the processed
samples which ranges from 0.33 — 5.3 x102and 2.0 6.7 x 10 respectively. l'he
sensory evaluation showed that all the processed freshwater snail meat saml)lcs
were generally acceptable except BOOF, 130SF and B20 I. Thus the Pr0ccsse(I
freshwater snail neat c.ni H is well he 1',uud source of nutrients,
liiicn)hiolugically saiC and acceptable by coiisuiiicis. kevwor(ls: Processing,
Freshwater snail, sensory, meal
CHIMA, U (2021). Effect Of Processing On The Nutritional And Organolep Plc Qualities Of Freshwater Snail (Pila Ovata) Meat . Mouau.afribary.org: Retrieved Dec 25, 2024, from https://repository.mouau.edu.ng/work/view/effect-of-processing-on-the-nutritional-and-organolep-plc-qualities-of-freshwater-snail-pila-ovata-meat-7-2
UCHENNA, CHIMA. "Effect Of Processing On The Nutritional And Organolep Plc Qualities Of Freshwater Snail (Pila Ovata) Meat " Mouau.afribary.org. Mouau.afribary.org, 01 Jul. 2021, https://repository.mouau.edu.ng/work/view/effect-of-processing-on-the-nutritional-and-organolep-plc-qualities-of-freshwater-snail-pila-ovata-meat-7-2. Accessed 25 Dec. 2024.
UCHENNA, CHIMA. "Effect Of Processing On The Nutritional And Organolep Plc Qualities Of Freshwater Snail (Pila Ovata) Meat ". Mouau.afribary.org, Mouau.afribary.org, 01 Jul. 2021. Web. 25 Dec. 2024. < https://repository.mouau.edu.ng/work/view/effect-of-processing-on-the-nutritional-and-organolep-plc-qualities-of-freshwater-snail-pila-ovata-meat-7-2 >.
UCHENNA, CHIMA. "Effect Of Processing On The Nutritional And Organolep Plc Qualities Of Freshwater Snail (Pila Ovata) Meat " Mouau.afribary.org (2021). Accessed 25 Dec. 2024. https://repository.mouau.edu.ng/work/view/effect-of-processing-on-the-nutritional-and-organolep-plc-qualities-of-freshwater-snail-pila-ovata-meat-7-2