Effect of Roasting and Oven Drying Processing Methods on the Nutritional Content of Snail and Cow Meats

Habila A. J., Nura B., Abdullahi S., Peter A. O., Hassan S.

Abstract


Protein is essential for growth, maintenance, and protection of the human body, with both adequate intake and quality required to ensure provision of indispensable amino acids. Processing protein alters its nutritional composition with effects varying by method and intensity. The proximate, vitamin and mineral content of roasted and oven dried processed snail and cow meat samples was evaluated in this study. The proximate composition analysis revealed that roasted snail meat had significantly (p<0.05) higher values of 7.40±0.05 and 65.00±1.00 for Ash and crude protein contents respectively. The roasting processing method shows more content of ash, crude protein and fat in the snail meat than the oven dried processing method. Minerals content analysis revealed that all the samples contained similar values of minerals and processing methods show less effect on the mineral content in all the samples. Snail meat shows appreciable higher values of 4.630 and 8.994 for vitamins A and E respectively and roasting processing method revealed higher content of both vitamins than the oven dried processing method. Based on the present findings, it is therefore, concluded that snail meat contains appreciably higher number of nutritional contents than the cow meat and roasting processing method revealed more nutrient content than the oven dried processing method. 


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