Introduction

Innovative Journal

http://www.innovativejournal.in/index.php/

Research Review (Wilmington, N.C.)

10.52845/CER/2018/121

Research Article

Nutritive and Sensory Qualities of Indigenous Spices on Snail for Tourist Acceptability.

Nathaniel

Adebayo Ibidapo

Introduction

Spices are flavouring substances added to food to enhance savory 1 (Lapedes 2009). Spices are aromartic vegetable material used for seasoning of indigenous or exotic origin which is aromatic or has hot poignant taste, and can further be seen as a dried plant product used primarily to season foods2 (Adema 2008) they are obtained from plant that normally flounsh in semi tropical and tropical climate areas where heat influcuces the strength and porgency of spices3 (Ajayi 2006)

Spices may be derived from any part of plant. E.g. leaf, flower, bud, fruit, bark, rhizome, roof or seed (Linden 2011)strange combinations can have amazing and agreeable results for example Nchanwu (ocunum gratissium) and Dawa-dawa (locust beans) in cooking banga soup. The imaginative and judicious use of spices and herbs is one of the most important aspects of successful cooking4 ( Fry 2009).

Archeologist discovered evidence that as early as 50,000BC humans used the leaves of plants and seed of plants for flavouring meats and around 2000 BC for wine making. Alexander the great campaigns in central Asian around 330BC, are often credited for introducing Asian, Persian, Indian and Greek cultures and ideas; thus facilitating the dissemination and adoption of spices among many culture. The spices trade is known to have flourished during the second century A.D. along the trade routes known as the skill road which connected the east and the west. Early records indicate that herbs and spices were used as medicine in ancient Egypt and Assyrian and as food preservatives in ancient Rome and Greece 5 (Parry 2007).

An Overview of Snail.

Snail is a common name that is applied most often to land snails, terrestrial pulmonate gas tropod molluscs. However the comman name snail is also applied to the members of the molluscan class gastropoda that have a coiled shell that is large enough for the animal to retract completely into, when the word snail is used in this most general sense, it includes not just land snail but also thousands of species of sea snail and fresh water snails 6 Biggin (2006)

Snail can be found in a very wide range of environments, including ditches, deserts and snail may be more familiar to laymen; marine snails constitute the majority of snail spcies, and have greater diversity and a greater biomass,7 (Estoy etal 2002)

Snail Health Benefits

This animal has a wide range of benefits, snails contain a lot of protein and also contain essential amino acids.

Snail are equally noted for the following health facts

Snail contains omega-3 fatty acids 21.8mg, total omegal gifatty 17.0mg

Assist in the development of the brain and memory of children

It prevent heart disease

Lowering high cholesterol levels.

Healthy eyes

Healthy fetus. Pregnant woman who consume omega-3 can make babies born healthy and intelligent, it also Improve the quality of breast milk. Omega 3 is essential for improving mental and physical health of the baby.

It is increase the child’s development.

Snail contains Vitamins A, Vitamin E, Vitamin B, B3,B6 and B12

snail contains vitamin that dominate vitamins such as Vitamins A, E, Niacin, and Folate

Snail contains’ choline (water soluble vitamins).

Snails is high in iron (about 3.5mg or 19% of dv)

Snail contain high level of magnesium

Snail is high in selenium. Selenium are important minerals and nutrients to fight disease such as cancer and heart disease.(Ziderman 1986)

Economic Importance of Snail

One of the four food of France, where it is known as escargot.

The snail slime is used in South America, Mexico and Spain as a powerful adhesive.

In France; the same product is sold as a beverage.

Snail are currently being used for the mass production of giant ice creams under the sceneries steno company

Negative Effect of Snail

Low calorie and zero fibre

High cholesterol. Snail contains high cholesterol (Maywell, 2004)

To identify the indigenous spices in the study area.

To determine the proportion of nutrients derivable from the selected spices 3 To determine the effect of the spices on snail acceptability.

Materials and Methods

The Study Area

The research work was carried out in Ikogosi warm spring and resorts-Ikogosi warm spring and resorts is located in Ikogosi Ekiti in ekiti west local government area of Ekiti state Nigeria. In the heart of Ikogosi, a small, quiet town with rich local customs in the western part of Ekiti state (Ekiti Tourism corridor) lies a warm spring which has now catapulted Ikogosi-Ekiti to national and international lime light (E2 kiti Tourism. Com. 2012).

Population of the Study

A total number of one hundred and seventy four (174) Tourist participated in this study. Primary data were collected from the tourists through the use of structured questionnaire; personal interview was conducted to collect information from key informants from tourists and members of staff in the study location.

Research Materials

The following Research materials were used:

Indigenous spices(ginger, garlic, Aridan, Ariwo, Scart leaf )

Land giant snail

Laboratory equipment

Cooking ranges

Chopping board

Gas cylinder

Grinding stone

Questionnaire

Kitchen knife

Oven trays and racks

Kitchen bowl

Water

Joint plate

Joint fork etc.

Organoleptic Test

Sensory evaluation was conducted among the tourist, 7 point hedonic scale was used to measure the acceptability of the meat prepared with spices and other attributes such as colour, taste, texture/tenderness and flavour land snail(Archachatina Marginata) was the meat. Ginger (Zingiber officinale), Garlic (Allium sativum), Aridan (Tetrapleura Tetraptera ), Ariwo (Monodoro Myristica) and scent leaf (Occimum Basiliawm) were the spices for Tourist /Taste panelist, However there is another sample serving as control.

Results and Discusions

Figure 1 Acceptability of African Giant Land Snail (Archachatinamarginata) meat spiced with ginger

Figure 2 Acceptability of African Giant Land Snail (Archachatina marginata) meat spiced withgarlic

Figure 3 Acceptability of African Giant Land Snail (Archachatina marginata) meat spiced witharidan

Figure 4 Acceptability of African Giant Land Snail (Archachatina marginata) meat spiced with ariwo

Figure 5 Acceptability of African Giant Land Snail (Archachatina marginata) meat spiced with scent leaf

Figure 6 Acceptability of African Giant Land Snail (Archachatina marginata) meat withoutspices

Five indigenous spices were selected for this study. These spices are Ginger (Zingier officinal) Garlic (Alliums sativa), Arian (Tetra pleura tetra pear), Ariwo (Mondoro Myristica) and scent leaf (Occimum Gratissimum), However, one of the meat samples, which is used as a control sample tasted by tourists; was not spiced, Analysis of acceptability of snail meat spiced, with Ginger revealed that o.6% of the tourist disliked it very much, 2.2% disliked it Moderately, 3.7% dislike it slightly, 2.2% neither liked nor dislike it

8.6% like it slightly, 42.6% liked it Moderately and 38.6% like it very much, Analysis of acceptately of sliced with garlic revealed that o.6% dislike it very much, 1.5% dislike it moderately,4.9% dislike it slightly, 3.2% neither liked nor dislike it, 18.5% liked it slightly, 50% liked it moderately and 17.3%like it very much. Analysis of acceptabity of snail meat spiced with Aridan revealed that o.3% disliked it very much, 4% disliked it moderately. 5.2% dislike it slightly. 9% neither liked nor disliked it 21.9% like it slightly; 45.4% liked it moderately and 12.3% like it very much.

Furthermore, analysis of acceptability of snail meat spiced with Ariwo revealed that 1.5% disliked. It very much, 3.7% disliked it moderately, 6.5% dislike it slightly 12.7% neither liked nor disliked it, 23.1% liked it slightly 39.2% liked it moderately and 11.4% like it very much. Analysis of acceptability of snail meat spiced with scent leaf revealed that 2.5% disliked it very much. 7.1% disliked it moderately, 6.5% dislike it slightly, 17.3% neither liked nor disliked it, 25% like it slightly, 30.6% liked it moderately and 8% like it very much.

Finally, analysis of acceptability of snail meat without spices revealed that 33.3% disliked it very much, 31.5% disliked it moderately, 9.9% dislike it slightly, 4.3% neither liked nor dislike it. 11.1% disliked it slightly, 6.5% liked it moderately and 2.8% like it very much.

Figure 1, Figure 2, Figure 3, Figure 4, Figure 5, Figure 6

Conclusions

This study was aimed to research into some indigenous spices, determining their nutritive and sensory qualities. On snail for tourist acceptability in lkogosi warm spring Resort Nigeria. This study examined the proportion of nutrients derivable from five local spices which were Ginger (Zingier officinal), Garlic (Alliums sativa) Arian (Tetraptevra tetraptera) Aiwa (Mindoro Nyristical) and scent leaf (occimum gratissimum). The study revealed that the above five spices were applied on snail and this shows that tourist acceptability of all the spices on snail were relatively high and can hence attract potential tourists.

Recommendations

On the basis of the research findings, the following recommendations were made;

The use of indigenous spices should be encouraged in all Hospitality sectors.

The sales of indigenous spices can be promoted through its cultivation and hence preventing its extinction.

Snails spiced with indigenous spices can be used in promoting our culture 4 More awareness should be created about the importance of indigenous spices.

5 Promotion of local spices can serve as source of income to government.

References Lapedes D N MC grew-hill encyclopedia of food agriculture and nutrition 2009 200 200 London. oxford press Ajayi G A (2006) production of composite seasoning from local spices higher national diploma research project Idah, Benue state Fry P Macmillan press London 2009 79 79 Parry J W ) the story of spices Chemical Publishing co Inc New York 2007 89 89 Biggam C P (2006) whelks and purple dye in awylosaxon England, the arch cot malacology group; glasgrow 214 Scotland, UK. 9 Estoy, Jr. Gerardo F. Yusa Yoichi Wada Takashi Sakurai Hironori Tsuchida Koji Size and age at first copulation and spawning of the apple snail, Pomacea canaliculata(Gastropoda: Ampullariidae). Applied Entomology and Zoology 2002 37 199 205 0003-6862, 1347-605X Japanese Society of Applied Entomology & Zoology 10.1303/aez.2002.199 https://dx.doi.org/10.1303/aez.2002.199