TABLE OF CONTENT

                                                                                                                       

Cover Page      -           -           -           -           -           -           -           -           -           i

Certification    -           -           -           -           -           -           -           -           -           ii

Dedication                  -           -           -           -           -           -           -           -           iii

Acknowledgement      -           -           -           -           -           -           -           -           iv

Table of content          -           -           -           -           -           -           -           -           v

List of table     -           -           -           -           -           -           -           -           -           vi

List of figure   -           -           -           -           -           -           -           -           -           vii

Abstract          -           -           -           -           -           -           -           -           -           viii

 

CHAPTER ONE

1.0              INTRODUCTION

1.1       Background of the Study       -           -           -           -           -           -           1

1.2       Problem Statement                  -           -           -           -           -           -           4

1.3       Justification of the study                    -           -           -           -           -           4

1.4       Broad Objective of the Study            -           -           -           -           -           -           4

1.5       Specific Objectives     -           -           -           -           -           -           -           5

 

 

 

CHAPTER TWO

2.0              LITERATURE REVIEW

2.1       Description of Periwinkle and Apple snail     -           -           -           -           6

2.2       Growth Condition of Periwinkle and Apple snail      -           -           -           7

2.3       Chemical Composition of Periwinkle             -           -           -           -           9

2.3.1    Proximate Composition of Periwinkle            -           -           -           -           9

2.3.2    Mineral Content of Periwinkle                       -           -           -           -           10

2.3.3    Amino acid Composition of Periwinkle         -           -           -           -           11

2.4       Forms in which Periwinkle are used for Culinary Preparation           -           13

2.5       Uses of Periwinkle Shell         -           -           -           -           -           -           13

2.6       Microbiological Quality of Periwinkle and Apple snail          -           -           14

2.7       Problems Associated with the Handling and Storage of Periwinkles                        15

2.8       Processing of Periwinkle and Apple snail into Flour and its   Advantages    16

2.9       Functional Properties of Food Protein            -           -           -           -           16

2.9.1    Solubility         -           -           -           -           -           -           -           -           18

2.9.2    Emulsifying Capacity             -           -           -           -           -           -           19

2.9.3    Foaming Capacity                   -           -           -           -           -           -           19

2.9.4    Gelling/Coagulation Capacity             -           -           -           -           -           20

 

 

CHAPTER THREE

3.0              MATERIALS AND METHOD

3.1       Collection of Samples             -           -           -           -           -           -           22

3.1.1    Preparation of Periwinkle Meat Flour             -           -           -           -           22

3.2       Methods of Analysis               -           -           -           -           -           -           25

3.2.1    Proximate Analysis     -           -           -           -           -           -           -           25

3.2.1.1   Moisture Content Determination      -           -           -           -           -           25

3.2.1.2   Protein Content Determination         -           -           -           -           -           26

3.2.1.3   Fat Content Determination               -           -           -           -           -           27

3.2.1.4   Ash Content Determination              -           -           -           -           -           27

3.2.1.5   Crude Fibre Determination               -           -           -           -           -           28

3.2.1.6   Total Carbohydrate Content Determination             -           -           -           29

3.2.6    Determination of Caloric Value (Energy kcal)           -           -           -           29

3.3       Determination of Mineral Content     -           -           -           -           -           29

3.4       Functional Properties Determination              -           -           -           -           30

3.4.1    Water and Oil Absorption Capacity   -           -           -           -           -           30

3.4.2    Bulk Density Determination               -           -           -           -           -           30

3.4.3    Swelling Index Determination            -           -           -           -           -           31

3.4.4    Foaming Capacity Determination       -           -           -           -           -           31

3.5       Microbiological Assessment               -           -           -           -           -           32

3.5.1    Serial Dilution             -           -           -           -           -           -           -           32

3.5.2    Preparation of Culture Media             -           -           -           -           -           32

3.5.3    Enumeration of Microbial Load of the Sample          -           -           -           33

3.6       Statistical Analysis      -           -           -           -           -           -           -           34

CHAPTER FOUR

4.0              RESULTS

4.1       Proximate Composition of Two Species of Periwinkle and Apple snail Meat Flour -           -           -           -            -           -           -           -           -           35

4.2       Mineral Content of Periwinkle and Apple snail Meat Flour   -           -           37

4.3       Functional Properties of Two Species of Periwinkle and Apple snail

Meat Flour      -           -           -           -           -           -           -           -           39

4.4       Microbiological Load of Two Species of Periwinkle and Apple snail

 Meat Flour     -           -           -           -           -           -           -           -           41

CHAPTER FIVE

5.0              DISCUSSION

5.1              Proximate Composition of Flours Produced from Two Species of

Periwinkle and Apple snail Meat        -           -           -           -           -           43

5.2       Mineral Content of Flours produced from Two Species of Periwinkle and

Apple snail Meat         -           -           -           -           -           -           -           43

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