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

Abstract

This study investigated into the Nutritive and sensory qualities of Indigenous Spices on Snail for tourist Acceptability. The objective of the study includes the identification of indigenous spices in the study includes to identify indigenous spices in the study area, the determination of the proportion of nutrients from the spices and the determination of the effect of spices on snail. A total number of 174 structured questionnaire was used for Organoleptic test from tourists with personal interview from key informants, five (5) indigenous spices was tested on land snail. Findings revealed that 39.2% preferred snail spiced with Ariwo while 1.5% of the panelist dislike it very much, equally, 30.% of the respondent prefer spiced snail with scent leaf, while 2.5% dislike it very much, so also 45.4% of the tourist prefer snail with African while 0.3% dislike it very much thus it is recommended that. More awareness should be created on indigenous spices and the use of indigenous spices on snail should be encouraged by all state holders