Nutrient Analysis of Edible Land Snails (Achatina achatina) in the Enugu State, Nigeria

Background: Snail meat is a great source of protein and various mineral elements. Although snails are consumed as food in many Nigerian communities, they are underutilized in efforts to prevent malnutrition. The aim of this study was to determine the proximate composition and mineral analysis of edible land snails (Achatina achatina) sold in the Enugu State, Nigeria. Methodology: Snails were purchased from markets in the Enugu State. They were killed by striking the shells carefully with an iron rod and the foot (the edible portion) was separated from the offal. The resulting fresh meat was dried to constant weight using a hot air oven to determine the moisture content. Proximate and mineral analyses were carried out on the resulting dry snail meat. Crude protein, fat, fiber, and ash contents were determined using the standard methods of the Association of the Official Analytical Chemists. Carbohydrate content was determined by difference. Phosphorus content was determined using the molybdenum blue method, calcium and magnesium contents were determined using the complexometric titration with EDTA method. Sodium and potassium contents were determined using the Flame Photometry method. Results: The fresh snail meat contained 71.65±1.51% moisture. Proximate analysis of the dry matter revealed the contents as follows: ash (2.80±0.19%), protein (14.46±0.63%), fiber (4.15±0.21%), fat (0.05± 0.02%), and carbohydrate (6.39±0.18%). Mineral analysis showed that dried snail meat contained: phosphorus (3.8±0.26 mg/100g), calcium (118.30±1.74 mg/100g), sodium (0.34±0.03 mg/100g), potassium (13.50±0.58 mg/100g), and magnesium (98.60±1.30 ppm), Conclusion: The results of this study revealed that Achatina achatina is rich in protein and minerals, but low in fat, and that its consumption may help in alleviating human malnutrition.