Preparation and Dietary Evaluation of Fortified Yoghurt with Snail Shells

Abstract

The study aimed to develop fortified yoghurt made with snail shell powder, a natural and non-toxic compound rich in calcium carbonate (approximately 95% inorganic minerals) and other essential minerals, such as manganese, iron, copper, zinc, and sodium, to increase its nutritional benefits. It also contains chitosan, a valuable carbohydrate. The yoghurt was enhanced with additional ingredients like strawberry, cinnamon, cardamom, and honey, which is more important than the control yoghurt because it combines traditional dairy nutrition with added functional benefits from natural ingredients. These additions enhance the yoghurt's nutritional value, improve health benefits, and create a more appealing sensory profile. Strawberries contribute natural antioxidants and vitamins; cinnamon and cardamom offer anti-inflammatory and digestive-supporting compounds and honey brings antimicrobial and energy-boosting properties. Cinnamon and cardamom have been linked to improved blood sugar regulation and lipid metabolism, which can contribute to the prevention of metabolic syndrome. Chia seeds, rich in omega-3 fatty acids, fiber, and essential minerals, support heart health and help maintain healthy cholesterol levels. Honey adds antimicrobial properties and promotes gut health when combine with  the probiotics in yoghurt. Snail shell, as a natural source of calcium and other trace minerals, contributes to bone health and helps in preventing deficiencies that could lead to conditions like osteoporosis. Three distinct experimental versions of the fortified yoghurt have been created to added varying the amount of snail shell powder, accompanied by various analyses, including proximate analysis, mineral content evaluation, antioxidant, total polyphenol, flavonoid assessment and microbial analysis. The fortified yoghurt exhibited a superior nutritional profile, boasting high levels of carbohydrates, proteins, and essential minerals like sodium, calcium, and iron. Notably, it demonstrated enhanced antioxidant activity, with increased polyphenol and flavonoid content compared to control(plain) yoghurt. Additionally, the fortified yoghurt contained beneficial bacteria, further contributing to its potential health benefits.