Nutritional composition of two Snails species, Tympanotonus fuscatus (Linnaeus, 1758) and Achatina fulica (bowdich, 1821) consumed in kontagora, Niger state, Nigeria

Abstract

Snail meat is becoming more sought after as food not only because of their ethnocultural significance but also because of their low-fat content. This has led to an increase in their demand despite their high cost in the market. This study was aimed at comparing the nutritional compositions of two species of snails, Tympanotonus fuscatus and Achatina fulica purchased from new market, Kontagora, Niger State, Nigeria. Proximate, mineral elements, anti-nutrients and amino acid contents of these snail meats were determined using standard methods. The results showed a significant difference at P< 0.05 of 49.22% and 54.25% for crude protein, 3.60% and 8.78% for crude fat, 21.13% and 25.75% for carbohydrate, 9.44% and 2.32% crude fibre for T. fuscatus and A. fulica respectively. Microelements like phosphorus, potassium, sodium, calcium and magnesium were of high quantity in both meat samples. The values of Ca2+/P, Ca2+/K+ and Na+/K+ ratios in T. fuscatus and Na+/Mg2+ in A. fulica were within the acceptable levels for human consumption. The quantity of anti-nutrients (phytate, cyanide, tannins, alkaloids, oxalate and saponins) in these snails' meat was within tolerable levels for human consumption. Leucine, isoleucine and valine were the most abundant essential amino acids in both meat, while the limiting amino acids for T. fuscatus and A. fulica were methionine and phenylalanine respectively. The leucine/isoleucine/valine ratios showed that T. fuscatus and A. fulica had ratios of 1.72:1.0:1.01 and 2.06:1.0:1.03 respectively. The results therefore revealed that the analyzed snail meat could be of tremendous nutritive value if consumed by humans.