Comparative Study on the Chemical Composition and Amino Acid Profile of Periwinkle and Rock Snail Meat Powders
International Journal of Food Science and Biotechnology
Volume 3, Issue 2, June 2018, Pages: 54-59
Received: Mar. 30, 2018; Accepted: Apr. 23, 2018; Published: May 21, 2018
Views 953      Downloads 91
Ufot Evanson Inyang, Department of Food Science and Technology, Faculty of Agriculture, University of Uyo, Uyo, Nigeria
Idorenyin Gabriel Etim, Department of Food Science and Technology, Faculty of Agriculture, University of Uyo, Uyo, Nigeria
Barthlomew Nyong Effiong, Department of Food Science and Technology, Faculty of Agriculture, University of Uyo, Uyo, Nigeria
Article Tools
Follow on us
For the present study, edible parts (meat) from freshly harvested Tympanotonus fuscatus, Pachymelania aurita and Thais coronata were processed into powders and analyzed for proximate composition, amino acid profile and mineral content. The mean values obtained were compared with each other. Results showed that all the parameters determined varied among the three gastropod species. Powders prepared from the three species had high protein and low fat contents. The protein content ranged from 41.51% for T. fuscatus meat powder to 58.45% for T. coronata meat powder. The fat, ash, crude fibre and carbohydrate contents ranged from 2.94-3.19%, 10.26-13.85%, 0.38-0.46% and 25.13-36.17% respectively. The caloric value ranged from 358.71-371.82kcal/100g. The total amino acid ranged from 77.76g/100g protein for T. fuscatus meat powder to 83.53g/100g protein for T. coronata meat powder while the total essential amino acid ranged from 32.97g/100g protein for T. fuscatus meat powder to 37.77g/100g protein for T. coronata meat powder. Majority of essential amino acid chemical scores were above 100% except for lysine that ranged from 80.00% to 97.24%, tryptophan was 88.18% for T. fuscatus and 90.00% for P. aurita while threonine was 95.26% for T. coronata and 99.41% for T. fuscatus powder. The Ca, K, Na, Mg, Fe and Zn ranged from 41.38-79.02mg/100g, 29.51-42.10mg/100g, 68.24-81.16mg/100g, 140.00-208.05mg/100g, 9.05-11.62mg/100g and 2.64-3.08mg/100g respectively. The high protein and low level of the crude fibre contents in the meat powders will make them suitable for use in complementary foods. Also, the low fat content in the meat powders suggests that they could be incorporated in foods for hypertensive individuals and those that have fat related diseases. Successful application of these powders in food product formulation and product development will lead to increase utilization of these nutritious, cheap and readily available sources of meat protein.
Tympanotonus fuscatus, Pachymelania aurita, Thais coronata, Meat Powder, Nutrient Composition
To cite this article
Ufot Evanson Inyang, Idorenyin Gabriel Etim, Barthlomew Nyong Effiong, Comparative Study on the Chemical Composition and Amino Acid Profile of Periwinkle and Rock Snail Meat Powders, International Journal of Food Science and Biotechnology. Vol. 3, No. 2, 2018, pp. 54-59. doi: 10.11648/j.ijfsb.20180302.13
Copyright © 2018 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License ( which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
B. Sivasankar. Food Processing and Preservation. PHI Learning Private Limited, New Delhi. 2011. pp. 303-304.
Food and Agriculture Organization of the United Nations/World Health Organization. Report on the Joint FAO/WHO Expert Consultations on the Risks and Benefits of Fish Consumption. FAO Fisheries and Aquaculture Report No. 978, 2010.
R. Hosomi, M. Yoshida and K. Fukunaga. Seafood Consumption and component for Health. Global J. Health Sci. 4(3):72-86, 2012.
S. Arularasan, P. S. Lyla, K. Kesavan and S. A. Khan. Recipes for the Mesogastropods – Strombus canavium. Adv. J. Food Sci. Technol. 2(1):31-35, 2009.
A. Babu, V. Venkatesan and S. Rajagopal. Fatty acid and amino acid composition of the gastropods, Tonna dolium (Linnaeus, 1758) and Phalium glaacum (Linnaeus, 1758) from the Gulf of Mannar, South East Coast of India. Annals Food Sci. Technol. 12(1):159-163, 2011.
B. Ersoy and H. Sereflisan. The Proximate composition and fatty acid profile of edible parts of two freshwater mussels. Tukish J. Fisheries Aquatic Sci. 10:71-74, 2010.
N. Periyasamy, M. Srinivasan, K. Devanathan and S. Balakrishnam. Nutritional value of gastropod, Babylonia spirata (Linnaeus, 1858) from Thazhanguda, Southeast Coast of India. Asian Pacific J. Trop. Biomed. S249-S252, 2011.
W. F. Ponder and D. R. Lindberg. Phylogeny and evolution of the mollusca. University of California Press, Los Angeles, California, 2008. pp. 1-18.
B. C. Adebayo-Tayo, A. A. Onilude, A. Ogunjobi and D. O. Adejoye. Bacteriological and Proximate analysis of periwinkle from two different creeks in Nigeria. World Appl. Sci. J. 1(2):87-91, 2006.
J. K. Ideriah, S. A. Braide and A. O. Briggs. Distribution of lead and total hydrocarbon in tissue of periwinkle (Tympanotonus fuscatus and Pachymelinia) in the upper Bonny River, Nigeria. J. Appl. Sci. Environ. Manage. 10(2):145-150, 2005.
W. B. Dambo. Tolerance of periwinkle Pachymelania aurita and Tympanotonus fuscatus to refined oil. Environ. Pollut. 99:293-296, 1993.
I. U. Ebong, N. C. Osuchukwu and E. U. Ebong. Liver enzymes and hematological effect of sub-chronic periwinkle (Pachymelania aurita) and rock snail (Thais coronata) consumption in anaemic albino rats. J. Med. Sci. 14(4):174-178, 2014.
B. E. Job and A. P. Ekanem. Nutritional status of two periwinkle species from a tropical creek in Nigeria. Afr. J. Environ. Pollut. Health. 8(1):41-44, 2010.
D. B. Kiin-kabari, A. D. hart and P. T. Nyeche. Nutritional composition of selected shellfish consumed in River State, Nigeria. Amer. J. Food Nutr. 5(4):142-146, 2017.
AOAC, Official Methods of Analysis (18th end.). Association of Official Analytical Chemists, Washington D. C., USA, 2005.
A. I. Ihekoronye and P. O. Ngoddy. Integrated Food Science and Technology for the Tropics. MacMillan Edu. Publishers, London. 1985, pp. 283-285.
D. H. Spackman, E. H. Stein and S. Moore. Automatic recording apparatus for use in chromatography of amino acids. Analy. Chem.. 30:1191-1197, 1958.
FAO/WHO/UNU. Energy and protein requirements. Report of a Joint FAO/WHO/UNU Expert Consultations. World Health Organization Technical Report Series 724, Geneva, WHO. 1985.
M. Y. Celik, S. T. Culha, M. Culha, H. Yildiz, S. Acarli, I. Celik and P. Celik. Comparative study of biochemical composition of some marine edible molluscs at Canakkale Coast, Turkey. Indian J. Geo-marine Sci. 43(4):601-606, 2014.
A. A. Nurnadia, A. Azina and I. Amin. Proximate composion and energetic value of selected marine fish and shellfish from West coast of Peninsular Malaysia. Int. Food Res. J. 18:137-148, 2011.
M. S. Margret, M. Santhiya, M. T. Mary and M. Jansi. Comparative study on the biochemical composition of four gastropods along the Kanyakumari Coast. Word J. Fishery and Marine Sci. 5(6):637-640, 2013.
F. A. R. Ehigiator and E. A. Oterai. Chemical composition and amino acid profile of a Caridean prawn (Macrobrachium vollenhovenii) from Ovia River and Tropical periwinkle (Tympanotonus fuscatus) from Benin River, Edo State, Nigeria. Int. J. Recent Res. Appl. Studies. 11(1):162-167, 2012.
I. C. Davies and N. A. Jamabo. Proximate composition of edible parts of shellfish from Okpoka Creeks in River State, Nigeria. Int. J. Life Sci. Res. 4(2):247-252, 2016.
H. N. Ogungbenle and B. M. Omowole. Chemical, functional and amino acid composition of periwinkle (Tympanotonus fuscatus var radula) meat. Int. J. Pharm. Sci. Res. 13(2):128-132, 2012.
B. C. Adebayo-Tayo, A. A. Onilude and F. I. Etuk. Studies on microbiological, proximate, mineral and heavy metal composition of fresh water snails from Niger Delta Creek in Nigeria. Assumption Uni. J. Technol. 14(4):290-298, 2011.
R. Ab Lah, J. Smith, D. Savin, A. Dowell, D. Bucher and K. Benkendorff. Investigation of nutritional properties of three species of marine turban snails for human consumption. Food Sci. Nutr. 5(1):14-30, 2017.
D. Sarma, P. D. Das, P. Das, H. C. S. Bisht, M. S. Akhtar and A. Ciji. Fatty acid, amino acid and mineral composition of rainbow trout (Oncorhynchus mykiss) of Indian Himalaya. Indian J. Animal Res. 49(3):399-404, 2015.
J. Leiwakabessy and S. Lewerissa. Amino acid profile of Strombus luhuanus and Lambis lambis from Waisarisa and Suli water, Maluku Province, Indonesia. AACL – Bioflux. 10(5):1174-1179, 2017.
D. Wesselinova. Amino acid composition of fish meat after different frozen storage period. J. Aquatic Food Prod. Technol. 9:41-48, 2000.
D. Jayaprabha. Amino acid and fatty acid profile of the marine gastropod Turbo brunneu (L., 1758) along the Gulf of Mannar Region of Thoothukudi. Int. J. Recent Innovat. Trends in Comput. Comm. 4(5):284-287, 2016.
J. R. Hoffman and M. J. Falvo. Protein – which is the best? J. Sport Sci. Med. 3:118-130, 2004.
C. Alasalvar, K. D. A. Taylor, E. Zubcov, F. Shahidi and M. Alexis. Differentiation of cultured and wild sea bass (Dicentrarchus labrax): total lipid content, fatty acid and trace element composition. Food Chem. 79(3):145-150, 2002.
M. B. Grosvernor and L. A. Smolin. Nutrition: From science to life. Harcourt College Publishers, New York. 2002, pp. 404-469.
T. T. Lilly, J. K. Immaculate and P. Jamila. Macro and micronutrients of selected marine fishes in Tuticorin, South East Coast of India. Int. Food Res. J. 24(1):191-201, 2017.
G. S. Ranhotra, J. A. Gelroroth, S. O. Leinen, M. A. Vrnas and K. J. Lorenz. Nutritional profile of some edible plants from Mexico. J. Food comp. anal. 11:298-304, 1998.
Science Publishing Group
1 Rockefeller Plaza,
10th and 11th Floors,
New York, NY 10020
Tel: (001)347-983-5186