Snail pie may be a cheap source of protein and iron for school-age children and young mothers and may contribute in the fight against iron deficiency anemia in Nigeria, according to a new study published in the International Journal of Food Safety, Nutrition and Public Health.
The study examined the moisture, protein, ash and iron composition of beef and fresh indigenous land snail and the sensory properties of their pies. The edible parts of the snail (Archachatina marginata) and beef and their pies were analyzed using standard methods. The beef and beef pies served as controls. The snail and its pie had higher (p < 0.5) values for protein and iron than beef and its pie. The snail pie was preferred (p < 0.5) by the judges (school-age children and young mothers) over meat pie in terms of appearance, texture, taste and flavor.
Sources:
* International Journal of Food Safety, Nutrition and Public Health: Snail (Archachatina marginata) pie: a nutrient rich snack for school-age children and young mothers
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