CHAPTER ONE
INTRODUCTION
1.1 Background Information
Food security is a major problem in the developing countries of the world. Diets of an average citizen in this region is carbohydrate based with little or no protein source with a great potential of reducing insulin level in the blood of the consumer. Moreover, consumption of animal protein, which is known to be a better source of this nutrient, is extremely low in this region (Omole, 1999). Cases of malnutrition are more prevalent in the developing countries than in other parts of the world. Consequently, thousands of children die every year of starvation and malnutrition (FAO, 1996). Animal production is faced by many problem in the developing countries, for instance, high cost of animal feed constitutes a major impediment in most projects as a result of continuous competition between man and animal for most of the ingredients (Adeyemo and Longe, 2001). Animal protein is superior to plant protein as it contains all the essential amino acids in adequate proportions (Tewe, 1997).
Low consumption of animal proteins in the developing countries is borne out of poverty and ignorance. Unavailability and low production of livestock are indeed a major problem. It is very clear that regular livestock can no longer meet the demands of the fast growing population of the world. Therefore, there is an urgent need to encourage the production of mini livestock such as snails, insects and rodents to supplement the current livestock production (Afolayan, 1992).
Snail is one of the mini livestocks with great potentials. The meat is a delicacy for many people both in the rural and urban centers of Nigeria and in many countries in Africa. It is a major source of meat to people in the rural communities where the majority cannot afford the cost of regular livestock meat (Emevbore, 1990). Snail meat has a special taste and is rich in iron, calcium and phosphorus. It is low in fat and cholesterol (Afolayan, 1992). It is high in quality protein, as it contains all the essential amino acids in adequate proportions. In fact, the amino acid profile compares favorably with those of broiler, fish and pork (Omole, 1999). This makes its consumption beneficial and safe to the consumers. This known nutritive value of the snail makes it unthinkable not to harness it for human benefits in view of acute protein shortage. Thus, the idea of its preservation comes in. This is because what is obtained from major sources of meat supply can no longer sustain the growing demand due to increases in human population. In order to bridge the gap between demand and supply of animal protein, preservation of meat is, therefore, necessary. The principles of meat preservation are mainly associated with preventing or delaying microbial spoilage and chemical actions and avoiding,
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