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 and blanched unprocessed (BF) samples. The freshwater snails were processed into 20 diiiiciit meal sanìplcs, viz. BOOF, BOSF, B I OF, B I 5F, 1320F, (JOOF, UOSF, U I OF, UI 5F, U2OF, 1300k), 1305( J, B I OtJ, 131 Ski, B2OU, UOOU, UO5U, U IOU, U I Mi, and I.J2OI. J. The unprocessed ones were II and BF. The proximate and mineral analysis of the processed and unprocessed samples were determined. All processed samples weic richer in protein which ranges between (66.50% - 74.20%),diy matter (85.95% 87.97%), ash content (1.01% - 2.5 1%) and fats (7.86% - 14.86%) compared to the unprocessed raw snail meat UF and B!7in which tile 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 tile fermented samples. Tile ranges of the mineral analysis in (mg/l0og) ft)r processed samples are calcium (29.39 — 45.42), potassium (320.67 364.00), magnesium (16.80 20.40),phosphorus (312.12 — 322.32), iodine (13.72 — 15.41), zinc (I .84 I .98), iron (7.82 8.24), while the fresh samples UF and BF ranges from (12.75 — 10.74) for Calcium; 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;O.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. l'he niicrobial analysis showed a low fungal count (102 cfug) and bacteria counts (10 clug') in the 2 processed samples which ranges from 0.33 — 5.3 xlO and 2.0 — 6.7 x 10 respectively. ulie sensoly evaluation showed that all the processed freshwater snail meat samples were generally acceptable except BOOF, BOSF and B2OU. Thus the processed freshwater snail meat could as well be good source of nutrients, microbiologically safe and acceptable by consumers. kevvortls: l'roeessing, l'reshwatcr snail, sensory, meat