Record Details

<p style="text-align: justify;">A review of the nutritional potential of edible snails: A sustainable underutilized food resource</p>

Online Publishing @ NISCAIR

View Archive Info
 
 
Field Value
 
Authentication Code dc
 
Title Statement <p style="text-align: justify;">A review of the nutritional potential of edible snails: A sustainable underutilized food resource</p>
 
Added Entry - Uncontrolled Name Baghele, Mahendra ; Department of Life Sciences, Sardar Patel University, Balaghat, Madhya Pradesh 481331, India
Mishra, Shubhi ; Department of Life Sciences, Sardar Patel University, Balaghat, Madhya Pradesh 481331, India
Meyer-Rochow, Victor Benno; Department of Genetics and Ecology, Oulu University, Oulu 90140, Finland
Jung, Chuleui ; Agriculture Science and Technology Research Institute, Andong National University, Andong, Gyeongsangbuk 36729, Republic of Korea Department of Plant Medicals, Andong National University, Andong, Gyeongsangbuk 36729, Republic of Korea
Ghosh, Sampat ; Agriculture Science and Technology Research Institute, Andong National University, Andong, Gyeongsangbuk 36729, Republic of Korea
National Research Foundation of Korea (NRF), Ministry of Education
 
Uncontrolled Index Term utilization of animal resource, underutilized food resource, fishery (aquatic resource)
Amino acids; Angiostrongyliasis; Food safety; Food security; Minerals, Protein
 
Summary, etc. <p style="text-align: justify;">Despite the use of snails as food in many different communities in the world, the consumption of snail meat is still far from being appreciated. The authors compiled and reviewed the nutrient composition of edible snail meat based on the available scientific literature. The protein, fat, and ash content of snail meat were found to be 14.0, 1.4 and 2.1% on the basis of fresh matter respectively. Comparable protein content with conventional foods of animal origin along with the presence of all essential amino acids and less carbon footprint makes the snail meat a sustainable food source. Moreover, less fat content but higher proportion of polyunsaturated fatty acids, and considerable presence of minerals with nutritional importance especially calcium, zinc, and iron could exhibit human nutritional benefits. However, the establishment of heliciculture facilities is a necessity in order to support this sustainable food resource and also enhance the economic condition of certain local areas.</p>
 
Publication, Distribution, Etc. Indian Journal of Natural Products and Resources (IJNPR) [Formerly Natural Product Radiance (NPR)]
2022-12-05 09:59:16
 
Electronic Location and Access application/pdf
http://op.niscair.res.in/index.php/IJNPR/article/view/47930
 
Data Source Entry Indian Journal of Natural Products and Resources (IJNPR) [Formerly Natural Product Radiance (NPR)]; ##issue.vol## 13, ##issue.no## 4 (2022): December 2022 (Ahead of Print)
 
Language Note en
 
Terms Governing Use and Reproduction Note Authors who publish with IJNPR agree that once published copyright of the article will be transferred to the publisher, with the work simultaneously licensed under a Creative Commons Attribution-BY-NC-ND 4.0 International License.. that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal. Except where otherwise noted, the Articles on this site are licensed underCreative Commons License: CC Attribution-Noncommercial-No Derivative Works 2.5 India