Evaluation Of Deep Fried Snail (Archachaline Marginata) Meat Pre-Dusted With Flour And Breading

ABSTRACT

Snail meat were dusted using the following methods breading, Batter — breading, Flour predust - batter -- flour before deep fat frying. The effect of dusting preparations were evaluated on the yields and orgaiiolcptic properties of the fried snail meat studied. The flour prcdust hatter flour produced the highest yields among other treatments. There were significant (P 0.05) dif1erencs in the nutrient composition of the fried coated snail meat. Breading and flour predust-batter -flour methods of dusting preparations were found to give a higher protein contents. The dusting preparation methods had no effect (P 0,05) on the flavour, texture, taste and general acceptability of' the prodtc1. However there were significant (P < 0.05) differences on the colour of' the snail meat among treatments.