DRIED PERIWINKLE (Tympanotonus fuscatus / Pachymelania aurita)
Authentic Nigerian Dried Periwinkles are small marine gastropod mollusks harvested from the brackish waters of the Niger Delta and coastal lagoons. These tiny snails feature distinctive spiral shells and succulent, briny meat that has been carefully extracted, cleaned, and dehydrated to preserve their unique flavor and nutritional benefits. When rehydrated, they provide a delightfully chewy texture and rich, oceanic taste that is essential for traditional Nigerian delicacies including "edikang ikong," "ekpang nkukwo," "afia efere," and "afang" soup. They add depth and complexity to any seafood-based dish and are valued for their affordability and year-round availability.
Nutritional Components (Per 100g serving - Meat Only)
Calories: 80-90 kcal
Protein: 15-20g (fresh); 74.75g (dry matter basis)
Fat: 1-1.3g
Carbohydrates: 0.2-2g
Moisture: 13-14% (dried)
Ash: 9-10g
Crude Fibre: 0.5-0.7g
Amino Acids (Per 100g crude protein)
Total Amino Acids: 770.3mg
Total Essential Amino Acids: 357.3mg (46.4% of total protein)
Major abundant amino acids: Glutamic acid (134.8mg), Leucine (87.5mg), Aspartic acid (86.0mg)
Key Minerals: Exceptionally high in magnesium (176.86mg/100g), sodium (90mg/100g), calcium, potassium, iron, selenium, and iodine. Rich in Vitamin B12, Vitamin A, Vitamin D, and Vitamin E.
Key Benefits: An excellent source of high-quality, easily digestible protein with all essential amino acids, making it ideal for weaning foods and baby food formulation. Very low fat content (1.32%) makes it perfect for hypertensive patients (systolic pressure >160mmHg or diastolic >95mmHg) and those managing fat-related diseases like arteriosclerosis. Rich in Vitamin B12 crucial for nerve function and red blood cell production. High iron content supports oxygen transport in blood. Contains small amounts of heart-healthy omega-3 fatty acids. The meat demonstrates excellent functional properties including 100% water absorption capacity and 250% oil absorption capacity, making it versatile for various culinary applications.
Storage Instructions
Store in airtight containers in a cool, dry, well-ventilated place
Recommended storage temperature: 15-20°C (59-68°F)
Relative humidity should be below 60%
Shelf life: 6-12 months when properly dried
Protect from moisture to prevent shell softening and meat deterioration
Inspect regularly for mold or off-odors
Once rehydrated, treat as fresh seafood and cook within 24 hours or refrigerate
For traditional preparation, soak in warm water for 30-45 minutes before adding to soups and stews
