Sonia-Estelle Essé^1,, E. Jean-Benoit Onsyior¹, Gninfanni Silvère Ouattara², Kouamé Hermann Yéboué³, Kouakou Ernest Amoikon³

Snails are gastropods that belong to the Mollusca class. Among the many existing species, Achatina achatina is one of the most consumed. In order to ascertain whether these snails could be valorized and incorporated into specific dietary regimes, a study was conducted on the composition of their flesh. The objective of this study was to determine the nutritional composition of the flesh of this species of snail, specifically the proportion of macronutrients and micronutrients. The results demonstrated that the Achatina achatina species' flesh is a significant source of protein, with a percentage of 56.7, and a relatively low-fat content (3.2%). The fatty acid profile revealed the presence of unsaturated fatty acids, including palmitoleic acid, oleic acid (at a rate of 71.75%), linoleic acid (7.4%), and trace amounts of linolenic acid. Additionally, the mineral analysis demonstrated that for every 100 g of dry matter, this species of snail contains 143 mg of calcium, 116 mg of phosphorus, 121 mg of potassium, 5.65 mg of magnesium, and other minerals. Based on these findings, it can be concluded that the meat of the Achatina achatina snail could be incorporated into a variety of dietary regimes. The protein and mineral-rich mealworm flour could be used to fortify foods for children under five with protein-energy malnutrition and to promote their growth, as well as in the diets of individuals with mineral deficiencies. The presence of unsaturated fatty acids in this species of meat may be beneficial for individuals with cardiovascular disease, hypertension... It may also be included in the diet of individuals with psychiatric disorders, dermatological or rheumatological issues, and may contribute to the prevention of certain types of cancer.

snail, species achatina achatina, nutritional value, diet