Valeurs nutritionnelles des escargots locaux cuits (Helix aspersa, Petit gris)

Abstract

This research aims to valorize alternative food resources in response to global food security and malnutrition challenges. Helix aspersa, widely consumed in Algeria, stands out for its nutritional qualities: high protein content, low fat, and rich in essential minerals. The main objective of this thesis is to assess the impact of boiling on the biochemical composition of the snail’s flesh and shell. Results show that cooking concentrates dry matter due to water. Organic matter remains stable, lipids decrease slightly, and proteins show a relative increase due to concentration, upporting its use in agricultural and pharmaceutical applications. These findings emphasize the importance of consuming the cooking broth to retain lost nutrients. Economically, snail farming offers opportunities for rural development, job creation, and export to cosmetic and food markets. This thesis supports the recognition of Helix aspersa a sustainable and strategic protein source for Algeria.