The Effects of Blanching Accompanied With Drying Its Effects On The Proximate And Functional Properties Of Archachatina margainata
|Food Science and Technology|
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Archachatina margainata is a very rich source of proteins hence it is used as an alternative source of proteins in Cameroon
This project presents findings made to evaluate the effect of different blanching temperatures accompanied with drying affects the proximate and functional properties on Archachatina marginata carried out from the 12th of February till the 30th of May 2023.
Archachatina margainata was blanched at 4 different temperature 30C0, 40C0, 50C0, and 60C0 for 60 with a control sample that was not blanched and dried in an oven at 60C0for 16hours and later powered to do proximate and techno functional analysis.
A one way ANOVA factorial design was used SPSS to calculate the mean and standard deviation
It was discovered that blanching accompanied with drying increased the drying rate and a sharp decrease of moisture during the first 8 hours especially in the samples that where blanched at 60C0 as compared to the control. However it affected the proximate composition especially protein content in samples dried at 50 to 60degrees in protein (control test 47.7±0.63 blanched at 60 degrees31.2±0.24) a
It was also discovered that it affected Techno functional properties, but it was seen more in its water and oil absorption capacity, especially in samples blanched at 50 and 60 degrees. The findings from this project indicates that Archachatina margainata blanching increase the rate of drying however, it also affects the proximate and functional properties of Archachatina margainata
Key words: blanching, dryinging Archachatina margainata proximate analysis (protein, lipids and ash) functional analysis(WAC,OAC,SC,ES)
Snails (Archachatina margainata)are soft-bodied shell-bearing invertebrates which form the largest group of mollusks and the second largest animal group after arthropods they are delicacies in many tropical areas, especially Africa, serving as relatively alternative source of protein .Kengi (2019)
Archachatina margainata ranges between 3-25cm and could weigh up to 600g Lepay, (2022). They are found in areas such as seas, moist areas, on land and fresh water. The most common species found on land is Archachatina marginata which is also considered as belonging to the African Giant Land Snails Tonfack et al., (2022). Archachatina margainata is rich in protein, essential amino acid, mineral elements (phosphorus, potassium, calcium and magnesium), vitamins (vitamin C and vitamin B complex) and has good medicinal and used in the beauty industry Mahendra ( 2022)
It is mostly dominant in the southern part of Cameroon due to the favorable weather conditions during the rainy seasons allowing it to flourish They are locally called “Nyamagoro or Congo meat” and are mostly found in the southern part of Cameroon and mostly appreciated by south westerners Lepay, (2022).
In Cameroon, Archachatina margainata is also highly solicited because of it nutritious importance, sensory perception, source of animal proteins as well as the fact that their production requires low capital investment. It has various socio cultural beliefs in the “Bayang” tribes, it symbolizes peace among them strongly believed that the Archachatina margainata was their totem that symbolized peace and guaranteed the continuity of their lineages because they originate from it. It also plays a special role in some delicacies ranging from traditional to international cuisine in Cameroon. It ranges from traditional frying the clean snail meat which is marinated with salt and pepper (Capsicum frutescens) to make ‘soya, making various delicacies where its incorporated into eru (Gnetum africanum) , tomato sauce and in pepper soup and served in modern dishes. It’s mostly served in traditional ceremonies such traditional marriages, naming ceremony (Tonfack Djikeng et al., 2022)
In spite the nutritional importance of Archachatina margainata, as it is one the major alternative sources of protein in Cameroon which makes its high in demand, there are major limitations to its use since it is highly perishable, seasonality and lack of good processing and preservation techniques to maintain its nutritional, functional and sensory properties and it has not been used in some food formulations because of its form. It’s has been noticed that the fresh Archachatina margainata hardly lasts for a day before deteriorating due to its high moisture content. Archachatina margainata are more prone to rapid spoilage as a result of exposure to different kinds of microbes as they are crawling animals. To curb this, various preservation techniques have been put in place such as smoking, sun drying, , but to no avail since some these processing techniques have serious effect on the proximate composition and sensory properties of Archachatina margainata
How does different blanching temperature accompanied with drying affect the proximate and techno functional properties of Archachatina margainata?
- To know the appropriate blanching temperature used for the processing of Archachatina margainata
- To know a conducive blanching temperature to preserve Archachatina margainata so as to maintain, it’s nutritional, functional and sensory properties