AI Article Synopsis

  • The study evaluates the nutritional composition and safety of lab-produced snail flour from herbivorous snails, focusing on essential nutrients like moisture, protein, and fat.
  • Contaminant analysis showed no detectable levels of harmful substances like PAHs and PCBs, with heavy metal concentrations comparable to or lower than existing data, indicating the flour's safety for consumption.
  • The findings highlight a significant presence of polyunsaturated fatty acids and essential amino acids, supporting the use of snail flour as a sustainable protein source for both human and animal diets.

Article Abstract

This study assesses the nutritional composition and safety of lab-produced snail flour derived from , an herbivorous pulmonated gastropod mollusc that occupies various trophic levels in food chains. Our analysis focused on key nutritional aspects, including moisture, ash, protein, and fat contents. Contaminant analysis on the powder showed levels below detectable limits for PAHs, PCBs, PBDEs. The heavy metal concentration was found to be either on par with or lower than values reported in existing literature, indicating the safety of these snail powders for human consumption. Our results revealed a notable presence of polyunsaturated fatty acids and essential amino acids and strongly support the idea that snail powders can serve as sustainable protein sources in both human and animal diets.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11253521PMC
http://dx.doi.org/10.1016/j.heliyon.2024.e33373DOI Listing

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