Mineral and proximate composition of the meat and shell of three snail species

Abstract

Meat is a vital source of nutrients for human wellbeing and health; however, recent studies suggest a decline in meat preference as a protein source due to some health problems associated with meat intake. This study evaluates the levels of essential elements (Mn, Mg, P, Ca, K, Cu, Na, Zn and Fe) and proximate composition (protein, fat, moisture, carbohydrate, fibre and ash) of three snail species namely; Achatina achatina, Achatina fulica and Archachatina marginata species from the Kumasi Central Market. The mineral content and proximate composition of the three land snail species' shell and meat were analysed using Atomic Absorption Spectrometry and other Standard Methods of Analysis. The study revealed that the three snail species differed in the composition of significant nutrients and trace elements in meat. It is evident from this study that the consumption of snail meat can promote good human health, with Archachatina marginata having the best nutritional value. In the meat from the three snail species, a strong significant positive correlation between Ca and P levels was observed, and the Cu and Fe (p < 0.05). In both the proximate and mineral analysis, each meat parameter was correspondingly higher than that of the shell for all the snail species, except for ash and Ca contents. The estimated daily intakes of Zn, Fe, Mn and Cu were lower compared with the tolerable daily intake, suggesting that the essential elements are at acceptable levels. Therefore, consumers of these land snails will gain the benefits of the proximate and mineral constituents. The shells can also be utilised as food supplements for livestock and eliminate the burden of managing snail shell waste.

Feeding Snails (Archachatina marginata) with Leaves: Growth Performance, Carcass Characteristics, Nutrient Digestibility, Proximate Composition and Minerals Contents of Snail Meat.

“…Engmann et al, 2013 also obtained a protein composition of 82.96% for dried meat samples of A. achatina in Ghana. Protein has many other functions that include repairing worn-out tissues(Nkansah et al, 2021) and may be responsible for snail meat being used to enhance amputated limbs by traditional healers(Balogun, 2021). This study values were higher than the 7.93 obtained for moisture, 32.73% CP, but lower than the 9.17 and 1.59 obtained for ash and fat respectively byAgengo et al (2020).…”

“…According to Oyegu et al, 2018, Jimoh et al, 2020, snail meat is high in protein, iron, calcium and phosphorus, but low in sodium, fat and cholesterol, and contains almost all the amino acids needed by man. The variations observed in the ash content from this study could be attributed to the different minerals and vitamins present in the test ingredients Nkansah et al, (2021)…”

“…In procedures like oxygen transfer and cellular respiration, Fe is essential. Since vegetables and cereals produce Fe in the form of phytate and oxalate complexes, the Fe content of meat products is typically absorbed more rapidly than that of vegetables and cereals (Nkansah et al, 2021). As a result, eating snail meat can help prevent anaemia, which is common in developing nations.…”

Nutritional profile of the land snail Cyclophorus saturnus, a rich-in-nutrients food item from Thailand

“…According to estimates, 43,000 tons of snails were consumed globally in 2016, and 50,000 tons are expected to be consumed by the end of 2025 [ 3 ]. Snail meat has been reported to be rich in protein and have a low fat and cholesterol content that make it meet the demands of modern nutrition [ [4] , [5] , [6] ]. It has also been reported that snail meat is a valuable source of essential fatty acids, amino acids, and minerals [ 4 , 7 ].…”

Demand for white meats among working households of a tertiary institution in Nigeria

“…Land snails are invertebrate animals, with soft bodies (meat) that are rich in protein and water (Adeyeye, Afolabi, 2004). The predominant species of snail found in sub-Saharan Africa are the Achatina achatina, Achatina fulica and Archachatina marginata (Apata et al, 2015;Nkansah et al, 2021). Fish is an aquatic animal that is rich in proteins and fats.…”