Title: Snail (Archachatina marginata) pie: a nutrient rich snack for school-age children and young mothers
Authors: Ukpong S. Udofia
Addresses: Department of Home Economics, University of Uyo, P.O. Box 2825, Uyo, Akwa Ibom, Nigeria
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: land snails; snail pie; Archachatina marginata; fresh beef; Bos taurus; school-age children; school children; young mothers; nutrient composition; sensory properties; MDGS; Millennium Development Goals; mortality; morbidity; special delicacies; topography; appearance; texture; taste; flavour; protein sources; iron sources; iron deficiency anaemia.
International Journal of Food Safety, Nutrition and Public Health, 2009 Vol.2 No.2, pp.125 - 130
Available online: 18 Nov 2009 *Full-text access for editors Access for subscribers Purchase this article Comment on this article