PROXIMATE COMPOSITION ANALYSIS OF FRESH AND BOILED GOLDEN APPLESNAIL (Pomacea canaliculata)
Abstract
The golden apple snail (Pomaceacanaliculata) is a freshwater species introduced to Asia for consumption and commercial purposes. This study analyzed the chemical composition and nutritional content of raw and boiled golden snail meat through proximate analysis.Raw snail meat contained 78.10% water, 15.62% protein, 0.8% fat, 2.60% ash, and 2.88% carbohydrates. Boiled snail meat had 77.40% water, 13.67% protein, 0.4% fat, 4.1% ash, and 4.43% carbohydrates.Boiling significantly affected protein and fat content, leading to denaturation and reduced extractability. Unsaturated lipids were prone to oxidation during boiling, lowering fat content.Ash content variation was influenced by sample preparation and testing procedures, representing inorganic residues left after combustion.Carbohydrate content was determined by difference, with raw snail meat at 2.88% and boiled at 4.43%, influenced by decreased water and nutrients during boiling.The study provides insights into golden snail meat's chemical composition and nutritional value, essential for consumers and industries utilizing this species as a source of animal protein and nutrients. Golden snails offer nutritional richness and versatile use, making them valuable resources for communities.
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