Innovative Methods for Processing Snail (Achatina Achatina) Meat Powder of High Microbiological and Sensory Qualities

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A new method of purging the snail in addition to three drying methods, namely smoke- drying, gas-drying and solar-drying were chosen for this work. Proximate, microbiological and sensory analyses were conducted on dry snail meat powders from the three drying methods. The proximate analyses showed that there were no significant difference (p > 0.05) in the values of protein, ash and moisture using the three dryers. However, significant differences (p > 0.05) were recorded in the values of fat, total carbohydrate and energy content of the dry snail meat powders produced from the three dryers. The smoke dried samples had the least number of microoganisms with 5.15 x 104 cfu/g and 6.64 x 104 cfu/g for bacteria and mold respectively at the end of the thirty – week storage period. The smoke dried samples had the best sensory qualities and were most preferred in terms of aroma and colour. From the results obtained, a combination of purging and smoke drying using smoke generated from sawdust and charcoal from hard wood, in addition to hygienic handling and milling are the most innovative methods for processing snail meat powder to obtain products of high microbiological and sensory qualities.
A Thesis Submitted to the Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana in Partial Fulfilment of the Requirement for the Award of the Degree of Master of Science Food Science and Technology.