Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina)

Snails, a delicacy in most tropical communities, are highly perishable and seasonal. Employed preservative methods are highly temperature dependent, adversely affecting their nutritional value and sensory properties. This study was aimed at determining the effect of size and drying time on the rehydration and sensory properties of freeze-dried snails. Snails were sized into three categories with average weights: 7.59 g (quarter-sized), 14.41 g (half-sized), and 30.71 g (whole), and freeze-dried for 15, 20, and 25 h. The moisture content and percent rehydration of the dried samples were determined by standard methods and sensory properties assessed by an in-house panel of 30 using a 5-point hedonic scale. The moisture content of the fresh and freeze-dried samples ranged from 65.80 to 75.20% and 3.25 to 10.24%, respectively. Freeze-dried samples had higher percent rehydration (27 to 102%) than the control; smoked snails (21 to 32%). Size had a significant (P<0.05) effect on the rehydration ability of the samples with the half-sized and freeze-dried for 15 h samples having the highest. The freeze-dried samples generally had higher consumer preference than the control in all attributes assessed. The findings show that freeze-drying snails (approximate weight of 14.4 g) for 15 h could be a consumer-preferred alternative preservative method for extending the shelf life of snails

Types of indigenous vegetables consumed, preparation, preferences and perceived benefits in Ghana

Indigenous vegetables (IVs) are rich sources of essential nutrients, particularly vitamins and minerals, and other non-nutritive phytochemicals. IVs play a critical role in the food culture of the Ghanaian people. Despite their importance, they have over the years been mostly associated with the resource-poor. In this study, the types of IVs, preparation preferences, frequency of consumption and some perceived benefits ascribed by some Ghanaian consumers (n = 1393) were investigated in a cross-sectional survey. Descriptive analysis and a chi-square test of independence were conducted to summarise and determine the relationship between gender, age and consumption frequency of the IVs. The study identified okra (Abelmoschus esculentus), cocoyam (Xanthosoma sagittifolium) leaves, jute mallow (Corchorus olitorius) and garden egg (Solanum melongena) as the popular IVs consumed by respondents. Among these, about 13.3% of women and 15.3% of men indicated they consume okra. Eight per cent of the women respondents and 6.7% of the men consumed jute mallow. Almost 57% of the respondents said the IVs were used to prepare stew and soup. More than a third (39%) of the respondents indicated that they consumed the IVs either daily or more than once a week. Women respondents’ frequency of IVs consumption was significantly different [X2 (4, n = 1393) = 30.11, p = 0.000] from the men. The frequency of consumption of IVs for the elderly was significantly higher [X2 (12, n = 1393) = 30.53, p = 0.002] as compared to the younger respondents. The main perceived benefits of IVs were nutrition- and health-related. The major barriers to the consumption of IVs were cost, non-availability, palatability and cultural. The IVs were largely wet-cooked and consumed as stews or sauces and soups. These findings form good bases for further empirical studies on the nutritional and other health-benefiting attributes of the specific IVs found in this study for sustainable promotion and utilisation in Ghana