Volume 3, Issue 2, June 2018, Page: 54-59
Comparative Study on the Chemical Composition and Amino Acid Profile of Periwinkle and Rock Snail Meat Powders
Ufot Evanson Inyang, Department of Food Science and Technology, Faculty of Agriculture, University of Uyo, Uyo, Nigeria
Idorenyin Gabriel Etim, Department of Food Science and Technology, Faculty of Agriculture, University of Uyo, Uyo, Nigeria
Barthlomew Nyong Effiong, Department of Food Science and Technology, Faculty of Agriculture, University of Uyo, Uyo, Nigeria
Received: Mar. 30, 2018;       Accepted: Apr. 23, 2018;       Published: May 21, 2018
DOI: 10.11648/j.ijfsb.20180302.13      View  702      Downloads  51
Abstract
For the present study, edible parts (meat) from freshly harvested Tympanotonus fuscatus, Pachymelania aurita and Thais coronata were processed into powders and analyzed for proximate composition, amino acid profile and mineral content. The mean values obtained were compared with each other. Results showed that all the parameters determined varied among the three gastropod species. Powders prepared from the three species had high protein and low fat contents. The protein content ranged from 41.51% for T. fuscatus meat powder to 58.45% for T. coronata meat powder. The fat, ash, crude fibre and carbohydrate contents ranged from 2.94-3.19%, 10.26-13.85%, 0.38-0.46% and 25.13-36.17% respectively. The caloric value ranged from 358.71-371.82kcal/100g. The total amino acid ranged from 77.76g/100g protein for T. fuscatus meat powder to 83.53g/100g protein for T. coronata meat powder while the total essential amino acid ranged from 32.97g/100g protein for T. fuscatus meat powder to 37.77g/100g protein for T. coronata meat powder. Majority of essential amino acid chemical scores were above 100% except for lysine that ranged from 80.00% to 97.24%, tryptophan was 88.18% for T. fuscatus and 90.00% for P. aurita while threonine was 95.26% for T. coronata and 99.41% for T. fuscatus powder. The Ca, K, Na, Mg, Fe and Zn ranged from 41.38-79.02mg/100g, 29.51-42.10mg/100g, 68.24-81.16mg/100g, 140.00-208.05mg/100g, 9.05-11.62mg/100g and 2.64-3.08mg/100g respectively. The high protein and low level of the crude fibre contents in the meat powders will make them suitable for use in complementary foods. Also, the low fat content in the meat powders suggests that they could be incorporated in foods for hypertensive individuals and those that have fat related diseases. Successful application of these powders in food product formulation and product development will lead to increase utilization of these nutritious, cheap and readily available sources of meat protein.
Keywords
Tympanotonus fuscatus, Pachymelania aurita, Thais coronata, Meat Powder, Nutrient Composition
To cite this article
Ufot Evanson Inyang, Idorenyin Gabriel Etim, Barthlomew Nyong Effiong, Comparative Study on the Chemical Composition and Amino Acid Profile of Periwinkle and Rock Snail Meat Powders, International Journal of Food Science and Biotechnology. Vol. 3, No. 2, 2018, pp. 54-59. doi: 10.11648/j.ijfsb.20180302.13
Copyright
Copyright © 2018 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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