Record Details

A review of the nutritional potential of edible snails: A sustainable underutilized food resource

NOPR - NISCAIR Online Periodicals Repository

View Archive Info
 
 
Field Value
 
Title A review of the nutritional potential of edible snails: A sustainable underutilized food resource
 
Creator Baghele, Mahendra
Mishra, Shubhi
Meyer-Rochow, Victor Benno
Jung, Chuleui
Ghosh, Sampat
 
Subject Amino acids
Angiostrongyliasis
Food safety
Food security
Minerals
Protein
 
Description 419-433
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.
 
Date 2023-02-01T10:18:02Z
2023-02-01T10:18:02Z
2023-01
 
Type Article
 
Identifier 0976-0512 (Online); 0976-0504 (Print)
http://nopr.niscpr.res.in/handle/123456789/61331
https://doi.org/10.56042/ijnpr.v13i4.47930
 
Language en
 
Relation A23J
A61K 36/00
 
Publisher NIScPR-CSIR,India
 
Source IJNPR Vol.13(4) [December 2022]