Assessment of Nutritional Properties and Heavy Metal Composition of African Giant Land Snails (Archachatina marginata) and Clams (Mercenaria mercenaria) from Ekowe Community

  • Ogidi O
  • Charles E
  • Onimisi A
  • et al.
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Abstract

Aims: This research was aimed at assessing the nutritional properties and heavy metal compositions of African giant land snails (Archachatina marginata) and clams (Mercenaria mercenaria) from Ekowe community. Methodology: Mineral and vitamin contents were analyzed using the standard method of Association of Analytical Chemist. While standard wet digestion procedure was adopted in the sample preparation, heavy metals were analyzed using the Atomic Absorption Spectrophotometer technique. Results: Moisture contents were 76±0.63% & 78.4±0.06%, ash content, 1.37±0.01% & 3.45±0.01%, crude protein, 18.62±0.74% & 12.74±0.01% and lipid, 1.34±0.01% & 0.07±0.01% for Archachatina marginata and Mercenaria mercenaria respectively. Mineral contents were in this order: Ca > K > PO4> Mg > Na > Fe >Mn for Archachatina marginata while Mercenaria mercenaria was Ca> K > PO4 > Mg > Fe >Mn> Na. Vitamins profiles in Archachatina marginata were 5.20±0.198%, 0.144±0.004%, 0.05±0.003% and 0.78±0.035% for vitamin A, B1, B2 & E respectively. While Mercenaria mercenaria was 3.93±0.070%, 0.13±0.0025%, 0.075±0.001% & 0.84±0.01% for vitamins A, B1, B2 & E respectively. Heavy metal results in Archachatina marginata was in order of Zn > Cu > Cd > Ni > Cr while for Mercenaria mercenaria was Zn > Cu > Cd > Cr > Ni. Conclusion: These metal values were low and within the WHO permissible limits. The result shows that snail could complement the required micro and macro nutrients and vitamins needed for proper growth and development in human and hence recommended for regular consumption.

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Ogidi, O. I., Charles, E. E., Onimisi, A. M., & Amugeh, R. (2020). Assessment of Nutritional Properties and Heavy Metal Composition of African Giant Land Snails (Archachatina marginata) and Clams (Mercenaria mercenaria) from Ekowe Community. European Journal of Nutrition & Food Safety, 99–108. https://doi.org/10.9734/ejnfs/2020/v12i630242

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