EVALUATION OF CONSUMPTION CHARACTERISTICS OF MUSHROOM AND SNAILS AMONG URBAN HOUSE HOLDS WITHIN AKURE METROPOLIS

ABSTRACT

The study was conducted in Akure metropolis to evaluate the consumptions characteristics of mushroom and snails among urban households. Stratified random sampling technique was used to administer seventy questionnaires among urban household heads in the study area. The results of the study showed that urban households consume mushrooms and snails in the study area. Chi-square test (0.05) shows that respondents’ educational qualification, income level and household size all have significant influence on the consumptions of mushrooms and snails in the study area. Some respondents however did not consume mushrooms in the study area because of the fear of the existence of some poisonous mushroom. Forestry department can help to improve the consumptions of mushrooms by raising the awareness of urban households about mushroom consumption so as to remove the fear of the people over mushroom consumption.

CHAPTER ONE

INTRODUCTION

1.1     Background of Study

Snail meat has been consumed by humans throughout the world since prehistoric times (Cobbinah, 2001). The interest in snail farming around the world stems from snails’ high quality protein and medicinal value. For instance, protein from snail meat is said tobe very rich in all essential amino acids such as lysine, leucine, argeinine and tryptophan (Emevbore and Ademosun, 1988). Snail meat has been found to be higher in protein content (37 – 51%) compared to that of guinea pig (20.3%), poultry (18.3%), fish (18%), cattle (17.5%), sheep (16.4%) and swine (14.5%). Iron content (45 – 59mg/kg), low in fat (0.05 – 0.08%), sodium and cholesterol level (Bayode, 2009).

The bluish liquid obtained from snail has high iron content and is used for treatment of anaemia, hypertension and poor sight (Emevbore and Ademosun, 1988). The formulations from this liquid can be used to treat burns, abscesses and other wounds, measles, small pox and some skin diseases (Bayode, 2009). In Ghana, the bluish liquid is believed to be good for infants’ development (Ashaye, Omele, Adetoro and Kehinde, 2001). According to Amao, Adesiyan and Salako (2007), snail meat is recommended in the past for treatment of ulcer, asthma and even at the imperial court, in Rome it was thought to contain aphrodisiac properties (arousing or increasing sexual desire) and was often served to visiting dignitaries in the late evenings.

Snail meat being rich in calcium, potassium, magnesium and iron is recommended for a hypertensive and pregnant women. It is important source of protein to human diet, additional source of income to farmers. This study will therefore serve as reference material for snail farmers and create awareness to prospective snail farmers.