The Effects of Smoke-drying on the Nutritional Quality and Microbial Load of Apple Watersnail (Lanistes libycus) in Ikpoba River, Edo-State

The study was aimed at determining the effects of smoke-drying on the nutritional quality and microbial load of Apple Watersnail (Lanistes libycus) from Ikpoba River, Edo State. Thirty two (32) Lanistis libycus specimens were bought from a fish seller and taken to Faculty of Agriculture Laboratory where the microbial loads of the Apple Watersnail were analysed using Potato Dextrose Agar and Nutrient Agar for fungi and bacteria, respectively. A total of 25 isolates were obtained and identified as bacteria and fungi. The number of bacteria counts (9.3 X 103 cfu/gm) and fungi counts (18.0 X 103 cfu/gm) in sample A (fresh Lanistes libycus) was higher than that of sample B (smoke-dried Apple Watersnail) which were (5.0 X 103 cfu/gm) and (5.0 X 103 cfu/gm) for bacteria and fungi, respectively. The highest bacteria counts occurred in Sample C (44.3 X 103 cfu/gm) Apple Watersnail after two months of storage, at ambient temperature and the highest fungi counts occurred in Sample C Apple Watersnail after two months of storage (42.7 X 103 cfu/gm). After smoke drying, the sample was high in percentage crude protein and ash contents which suggested that smoke drying enhanced the nutritional value of the sample. The study also revealed that the Apple Watersnail from Ikpoba River was highly contaminated with microorganisms but when processed and stored at 25-29°C, the micro-organism reduced and prolonged shelf-life.