Sea Tehi BERNARD
(Félix Houphouët-Boigny University, Laboratory of Biotechnologies, Department of Biochemistry, UFR Biosciences, Côte d’Ivoire)
Envin Bogui Jacques ANİCET
(Félix Houphouët-Boigny University, Laboratory of Biotechnologies, Department of Biochemistry, UFR Biosciences, Côte d’Ivoire)
Akoa Essoma Edwige FLORE
(Félix Houphouët-Boigny University, Laboratory of Biotechnologies, Department of Biochemistry, UFR Biosciences, Côte d’Ivoire)
Saki Suomion JUSTİN
(Félix Houphouët-Boigny University, Laboratory of Biotechnologies, Department of Biochemistry, UFR Biosciences, Côte d’Ivoire)
Kouam Lucien PATRİCE
(Nangui-Abrogoua University, Laboratory of Biocatalysis and Bioprocesses, Department of food science and technology, Côte d’Ivoire)
Yıl: 2020Cilt: 8Sayı: 1ISSN: 2148-127X / 2148-127XSayfa Aralığı: 110 - 115İngilizce

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Consumption and Use of Snail Limicolaria Flammea (Müller, 1774) in the City of Abidjan, Cote D’ivoire
The nutritional survey on the snail Limicolaria flammea (Müller, 1774) integrated several aspects and made it possible to understand in particular socio-demographic characteristics of populations surveyed, the knowledge of the snail Limicolaria flammea (according to municipalities visited), vernacular names, consumption parameters, associated uses and the conservation of the meat of this snail. It appears that 55.33% of respondents are women and 44.67% are men. The most important age group is between 20-34 years old. In this age group, 50.12% of people say they consume the snail Limicolaria flammea. Ethnic groups, Akan (55.73%), Krou (35.21%), Mande (6.26%), and foreigners (2.8%) are thus represented in this study and have expressed their opinions on the knowledge and consumption of this animal species. Vernacular names (23 vernacular names) are quite different from each other according to ethnic groups. Consumption parameters showed that the flesh of snail is used for food (65.65%). Also, the shell of snail is used for medical (29.25%), and aesthetic (8.95%). Diseases treated are pain (20.46%) and rheumatism (6.90%). Investigations have shown that 61.70% of consumers keep the snail's flesh fresh, 38.30% of them smoked. The storage time most observed by consumers (65.40%) is 1 to 4 days.
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