Snail (Archachatina marginata) pie: a nutrient rich snack for school-age children and young mothers

Author: Udofia, Ukpong S.

Source: International Journal of Food Safety, Nutrition and Public Health, Volume 2, Number 2, 18 November 2009 , pp. 125-130(6)

Publisher: Inderscience Publishers

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Abstract:

This study examined the moisture, protein, ash and iron composition of beef and fresh indigenous land snail and the sensory properties of their pies. The edible parts of the snail (Archachatina marginata) and beef and their pies were analysed using standard methods. The beef and beef pies served as controls. The snail and its pie had higher (p < 0.5) values for protein and iron than beef and its pie. The snail pie was preferred (p < 0.5) by the judges (school-age children and young mothers) over meat pie in terms of appearance, texture, taste and flavour. The snail pie is recommended as a cheap source of protein and iron for school-age children and young mothers and could contribute in the fight against iron deficiency anaemia.

Keywords: HEALTHCARE AND LEISURE JOURNALS; Healthcare and Medical Engineering; ENVIRONMENTAL JOURNALS; Infrastructures; RISK, SAFETY AND EMERGENCY JOURNALS; Risk, Reliability and Safety

Document Type: Research article

DOI: http://dx.doi.org/10.1504/IJFSNPH.2009.029278

Affiliations: 1: Department of Home Economics, University of Uyo, P.O. Box 2825, Uyo, Akwa Ibom, Nigeria

Publication date: 2009-11-18

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The International Journal of Food Safety, Nutrition and Public Health intends to contribute to the improvement of public health, nationally and internationally, through quality research and a better understanding of the science involved in food safety, nutrition and dietetics, food studies, food and restaurant management. This unique initiative aims broaden the context of public health and health equity and to integrate the study of these various disciplines to promote better health for all sections of society.