Baghele, Mahendra; Mishra, Shubhi; Meyer-Rochow, Victor Benno; Jung, Chuleui; Ghosh, Sampat (2022) A review of the nutritional potential of edible snails: A sustainable underutilized food resource. Indian Journal of Natural Products and Resources, 13(4), 419-433. https://doi.org/10.56042/ijnpr.v13i4.47930
A review of the nutritional potential of edible snails : a sustainable underutilized food resource
|Author:||Baghele, Mahendra1; Mishra, Shubhi1; Meyer-Rochow, Victor Benno2,3;|
1Department of Life Sciences, Sardar Patel University, Balaghat, Madhya Pradesh 481331, India
2Agriculture Science and Technology Research Institute, Andong National University, Andong, Gyeongsangbuk 36729, Republic of Korea
3Department of Genetics and Ecology, Oulu University, Oulu 90140, Finland
4Department of Plant Medicals, Andong National University, Andong, Gyeongsangbuk 36729, Republic of Korea
|Online Access:||PDF Full Text (PDF, 2.5 MB)|
|Persistent link:|| http://urn.fi/urn:nbn:fi-fe2023060953067
CSIR-National Institute of Science Communication and Policy Research (NIScPR),
|Publish Date:|| 2023-06-09
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.
Indian journal of natural products and resources
|Pages:||419 - 433|
|Type of Publication:||
A2 Review article in a scientific journal
|Field of Science:||
1183 Plant biology, microbiology, virology
The study was partially supported by the BSRP grant through the National Research Foundation of Korea (NRF), Ministry of Education, grant number NRF-2018R1A6A1A03024862 received by Prof. Chuleui Jung.
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