Amino Acid Profile of <i>Pila globosa</i> Swainson in Active and Aestivation Periods

The snail <i>Pila globosa</i>'s amino acid composition was examined. To analyse the amino acids in the snail meat, samples were taken from the Chalan Beel at various times. The BCSIR, ITTI lab in Dhaka, Bangladesh is where the amino acid analysis is carried out. Following a 300-400 mg weight measurement, 12 ml of HCl was added, and the mixture was vortexed. It was then hydrolyzed for 24 hours at 102˚C with a pH adjustment (1.95-2.00). Leucine was shown to be the predominant essential amino acid throughout both the active and aestivation periods, whereas glutamic acid was the most prevalent non-essential amino acid. Eight essential and nine non-essential amino acid types made up the total of 17 amino acid types discovered. While the percentage of non-essential amino acids was 71.2% and 72.7%, respectively, the rate of essential amino acids was 28.8% and 27.3%. Compared to snail meat during the active period, snail meat during the aestivation period has a greater amino acid profile. The essential amino acids valine, isoleucine, lysine, and phenylalanine were below the necessary level in both seasons, whereas methionine was in the margin line. The study concluded that, based on their circumstances, eating snail meat should be advised for a variety of malnourished individuals.