Comparative Study on the Chemical Composition and Amino Acid Profile of Periwinkle and Rock Snail Meat Powders

Abstract

For the present study, edible parts (meat) from freshly harvested Tympanotonus fuscatus, Pachymelania aurita and Thais coronata were processed into powders and analyzed for proximate composition, amino acid profile and mineral content. The mean values obtained were compared with each other. Results showed that all the parameters determined varied among the three gastropod species. Powders prepared from the three species had high protein and low fat contents. The protein content ranged from 41.51% for T. fuscatus meat powder to 58.45% for T. coronata meat powder. The fat, ash, crude fibre and carbohydrate contents ranged from 2.94-3.19%, 10.26-13.85%, 0.38-0.46% and 25.13-36.17% respectively. The caloric value ranged from 358.71-371.82kcal/100g. The total amino acid ranged from 77.76g/100g protein for T. fuscatus meat powder to 83.53g/100g protein for T. coronata meat powder while the total essential amino acid ranged from 32.97g/100g protein for T. fuscatus meat powder to 37.77g/100g protein for T. coronata meat powder. Majority of essential amino acid chemical scores were above 100% except for lysine that ranged from 80.00% to 97.24%, tryptophan was 88.18% for T. fuscatus and 90.00% for P. aurita while threonine was 95.26% for T. coronata and 99.41% for T. fuscatus powder. The Ca, K, Na, Mg, Fe and Zn ranged from 41. 38-79.02mg/100g, 29.51-42.10mg/100g, 68.24-81.16mg/100g, 140.00-208.05mg/100g, 9.05-11.62mg/100g and 2.64-3.08mg/100g respectively. The high protein and low level of the crude fibre contents in the meat powders will make them suitable for use in complementary foods. Also, the low fat content in the meat powders suggests that they could be incorporated in foods for hypertensive individuals and those that have fat related diseases. Successful application of these powders in food product formulation and product development will lead to increase utilization of these nutritious, cheap and readily available sources of meat protein.

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“…The procedure described by Inyang et al (2018) and Kumolu-Johnson et al (2010) with slight modifications were adopted in processing the FHP. The length of the periwinkles (with the shell) were within the range of 2.5 -4.0 cm; the weights were between 3.70 -5.30 g. Thorough washing of the whole body of the periwinkles was carried out using potable water in order to remove mud and other foreign materials adhered to the body.…”

“…Periwinkle meat is a cheap source of animal protein to many poor families in Nigeria when compared with other sources such as meat, fish, egg, chicken and meat (Ogungbenle and Omowole, 2012;Johnnie et al, 2020). According to Inyang et al (2018), seafood which include periwinkle offers consumers superior quality protein than what is obtainable in meat and poultry. A study carried out by Ogungbenle and Omowole (2012) revealed that periwinkle (Tympanotonus fuscatus var.…”

“…Tympanotonus species is known as 'isam', 'mfi' and 'udekana' by the Igbos and the people of Akwa Ibom and Niger Delta, respectively. Irrespective of social status, many people relish eating soup prepared with periwinkle and other seafood (Inyang et al, 2018;Chika and Mercy, 2019;Ekop et al, 2019;Adesanya et al, 2021).…”

“…Commonly practiced processing method of freshly harvested periwinkle (FHP) is by boiling this edible food with or without the shell (Omenwa et al, 2011). Despite numerous nutritional and health benefits derived from eating periwinkle, one of the major limitations is short shelf life (Inyang et al, 2018). Traditionally, periwinkle is preserved by drying or smoking (Ngozi et al, 2020).…”

Proximate, minerals, carotenoid and trypsin inhibitor composition in the exoskeletons of seafood gastropods and their potentials for sustainable circular utilisation

“…Awareness of the nutritional composition, accessibility, and low cost of periwinkle meat is the major reason for high market demand. Both periwinkle and rock snail also command high market values in Akwa Ibom State, Nigeria 19 . The activities surrounding the shellfish value chain, which includes collection, marketing, and processing, form an important economic activity among the people living in the coastal region 20 .…”