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Abstract
The study is aimed at determining the effects of some selected drying method on the nutritional quality of Apple Watersnail (Lanistis libycus) purchased at Ikpoba hill market One hundred and Fifty (150) Apple snail (Lanistis libycus) specimen was obtained from a fish seller and taken to the Faculty of Agriculture processing unit where processing was carried out using some selected methods. They were slaughtered, removed from the shell to collect the meat and discard the shell. They were weighed before been spiced and then dried using the different processing method (sun drying, smoked drying and oven drying).They were then taken to the lab for analysis. Statistical analysis using Genstat computersoftware was used to compute the result for proximate composition. The result from this study will assist in determining the most appropriate method of processing with regards to nutrient availability and amount of moisture content hence the method that has the best rate of preservation.
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