Isiakpere O.p

Microbiological Analysis and Nutritional Constituents of Achatina achatina Subjected to various Cooking Methods

Achatina achatina harbours many microorganisms which may cause diseases or spoil the  snail if not properly cooked. The study investigated the effect of some methods of cooking; frying,  boiling, smoke-drying and oven-drying on the nutritional constituents and microorganisms isolated  from snail to ascertain the best method which can reduce the or ...