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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/9632

Title: A comparative study of three drying methods for preservation of the giant African snail (Achatina achatina) meat
Authors: Owusu, John
Abano, Ernest
Yong-Kun, Ma
Dzogbefia, Victoria P.
Ellis, William Otoo
Engmann, Felix Narku
Keywords: solar drying
tray drying
hot air/smoke drying
Giant African snail
Issue Date: 29-Jul-2012
Publisher: African Journal of Food Science
Citation: African Journal of Food Science Vol. 6(14), pp. 392-400, 29 July, 2012 Available online http://www.academicjournals.org/AJFS DOI: 10.5897/AJFS12.062 ISSN 1996-0794 ©2012 Academic Journals
Abstract: The meat of the giant African snail (Achatina achatina) was preserved utilising solar drying, tray drying, and traditional hot air/smoking method. The study compared the effectiveness of the three drying methods on the basis of the nutritional, microbiological and sensory attributes of the dried snail samples. In addition, the cost and operational requirements of the three dryers were evaluated. Results obtained showed that, protein (89.92±0.49%), fat (4.76±0.13%), ash (3.84±0.30%), and energy (1729.92±8.09 kJ/100g) were highest in the dried sample from the traditional hot air/smoke dryer, but was lowest in total carbohydrate (1.48±0.06%), all on dry matter basis. In addition, the sample dried using the traditional hot air/smoke dryer, comparatively had least microbial numbers after drying and throughout the storage period of 30 weeks with good sensory attributes making it the most preferred method for drying snail meat.
Description: This Article was published by African Journal of Food Science Vol. 6(14), pp. 392-400, 29 July, 2012 Available online http://www.academicjournals.org/AJFS
URI: http://hdl.handle.net/123456789/9632
Appears in Collections:College of Science

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