Effect Of Processing On The Nutritional And Organolep Plc Qualities Of Freshwater Snail (Pila Ovata) Meat

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