Acceptability and Nutritional Value of

Golden Kuhol (Pomacea canaliculata Lamarck)

As Burger Pattie

TABLE OF CONTENT
Title .1
Table of Content .2
Abstract ..4
Research Plan ..5
Materials and equipments ...5
Procedure 6
Statistical Tool 6
Introduction 8
Background of the Study 8
Statement of the Problem 9
Objectives ...9
Significance of the Study ..10
Scope and Limitation ........10
Review of Related Literature ........10
Results and discussion ..13
ii

Findings 16
Pictorials ...18
Conclusion 20
Recommendations .20
Bibliography .21
Acknowledgement 22

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ABSTRACT

Golden apple snail is scientifically known as Pomacea canaliculata Lamarck and

commonly known in the community as golden kuhol. Formulating golden kuhol as pattie is
considered a breakthrough because it is cheaper, low fat, with high protein and free from
cholesterol.
The study aims to validate the acceptability of golden kuhol as pattie and its nutritional
value. Specifically, it aims to 1) Utilized golden kuhol as burger patties. 2) Verify the
acceptability of the product along tenderness, flavor, juiciness, and taste, and lastly, 3) compare
the nutritional value of commercialized pattie with golden kuhol pattie.
There were two samples used in the study.
S1 (commercialized pattie)
S2 (golden kuhol pattie)
There were twenty two respondents evaluated each samples as to the parameters of
tenderness, flavor, juiciness, taste and acceptability.
Based from the findings, golden kuhol Pomacea canaliculata Lamarck as pattie were
described as most tender, most flavor, most juicy, more palatable and most accepted.
Based from the nutritional value of golden kuhol Pomacea canaliculata Lamarck as
pattie is quite similar with the commercialized burger pattie. Hence, golden kuhol could be a safe
substitute for burger pattie, due to its acceptability and nutritional value.

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RESEARCH PLAN

This study presents the research design, population of the study, data-gathering
procedures, materials and equipments, treatment and general procedures and statistical tool used.

A. Materials and Methods

The researchers used the following materials and equipments:
Three (3) cups of grinded Golden Kuhol Meat, One and half (11/2) cups of all purpose
flour used for binding, One (1) teaspoon salt, One (1) teaspoon black pepper, One (1) cup of
water, One (1) cup of vegetable oil and One (1) glove of garlic, measuring cups, measuring
spoons, frying pan, ladle or spoon, meat grinder, basin and strainer.
Gather golden kuhol in the rice field and put the snails in a basin without food for 2 days
to make sure that the intestines are emptied. Then boil the snails lightly to kill the snails, remove
the snails from their shell with a hook or tweezers. Afterwards, remove the body and intestines of
the snails (only eat the foot). The internal organs dont taste well; especially the albumen (yolk)
gland from the female apple snail has bad taste (the same bad taste as the eggs, a possible
protection mechanism against predators). Then finally wash the golden kuhol meat with clean
water, and then grind the meat using the meat grinder.
Put the flour in a basin and add the grinded meat of golden kuhol, put one cup of water
then stir until it become sticky. Add the other ingredients then mix it thoroughly, shape the

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mixture. Heat the frying pan in a gas stove and fry the Golden Kuhol Pattie until it turns to
golden brown.
The samples used in the study are the commercial burger pattie as sample one (1) and the
golden kuhol patties as the second sample.

The samples were tested by the twenty two (22) faculty and staff of the Pinukpuk
Vocational School. The two samples were served in a bread bun and were tested by the
respondents during the recess time.

B. Treatment/General Procedure

The research was conducted during class hours and vacant periods in the school along
with the supervision of his Chemistry teacher, and guided by her mentors as well as the heads of
department and the administrator. Careful steps were strictly followed to come out with the
following results.
Twenty two respondents were given a sensory evaluation paper to fill up wherein they
evaluated each samples as to the parameters of tenderness, flavor, juiciness, taste and
acceptability.

C. Statistical Tool:
The data gathered from the 22 respondents through a questionnaire were analyzed using
the descriptive method.
Data used on the parameters were treated through a 3 point likert scale as follows:
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Value

Limits

Description

2.34 3.00

Most tender/Most flavor/Most juicy/

Most palatable/Most accepted

1.67 2.33

More tender/More flavor/More juicy/

More palatable/More accepted

1.00 1.66

Less tender/Less flavor/Less juicy/

Less palatable/Less accepted

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INTRODUCTION

A. Background of the Study

Hamburger or burger is a part of peoples lifestyle, while we are experiencing economic

crisis. It is one of the major processed meat products not only in the country but also all over the
world. It is a very popular meal component or snack food for all ages. It is commonly served in a
bread bun garnished with vegetables, cheese and different dressings. But because of these
commercial products that we are eating every day, it is also the cause of many illnesses that
people are suffering now a day.
The emergence of several diseases such as heart ailments, diabetes, cancer, obesity and
others, the demand for health food products that contains natural and organic sources of nutrients
such as fruits and vegetables is now necessary.
The golden apple snail, popularly known as "golden kuhol" (Pomacea canaliculata
Lamarck), was introduced into the Philippines between 1982 and 1984. It came from South
America (Brazil and Argentina) via Taiwan. Its high nutritive value as food for human beings and
farm animals generated interest among both public and private sectors to propagate the
production of this organism. Golden Kuhol are well edible and are often considered a protein
rich delicacy. Currently, studies on the utilization of the golden kuhol as food for humans are
being undertaken by some researchers all over the Philippines.

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Due to its high nutritive value, the researchers was convinced to make a study about
cheaper but nutritious burger patties, instead of making golden kuhol as meal to hogs and
poultries.

B. Statement of the Problem

The study looked into the utilization of Golden Kuhol (Pomacea canaliculata Lamarck) as
Burger Pattie.
It sought to answer the following:
1. What benefits can we derived from the Golden Kuhol as Burger Pattie?
2. What is the level of acceptability and taste of golden kuhol as burger patties among
the respondents?

General Objectives:
1. To adopt sustainable technologies in the utilization of golden kuhol as burger patties.
2. To utilize possible technologies in order of alleviating poverty among the Filipinos.
3. To come up with possible livelihood activities for sustainable development.

Specific Objectives:
1. To utilize golden kuhol as burger patties.
2. To verify the acceptability of the product along tenderness, flavor, juiciness, and taste.
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3. To identify the nutritional value of the golden kuhol as burger pattie.
4. To compare commercialized burger pattie with golden kuhol pattie .

C. Significance of the Study:

This study will benefit the Filipino people specially those who belong to the low-income
bracket where they cannot afford to buy the commercial burger patties. The study is also
significant to the farmers wherein in the utilization of golden kuhol to any food recipes can help
them to mitigate the problem on pest.
D. Scope and Limitations:

The study focused on the acceptability and the nutritional value of the golden kuhol as
burger pattie. The experiment was conducted in June to August 2012. The respondents of the
study involved all the Faculty and Staff of the Pinukpuk Vocational School - Main.

E. Review of Related Literature

The golden apple snail, popularly known as "golden kuhol" (Pomacea canaliculata
Lamarck), was introduced into the Philippines between 1982 and 1984. It came from South
America (Brazil and Argentina) via Taiwan. Its high nutritive value as food for human beings
and farm animals generated interest among both public and private sectors to propagate the
production of this organism.
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The golden apple snail lives for 2-6 years with high fertility. Shell is tight brown; flesh is
creamy white to golden pinkish or orange. Size depends on the availability of food. Most
destructive stage is when the length of the shell is from 10 mm (about the size of a corn seed) to
40 mm. Female golden apple snail operculum (a1) is concave white and the shell (b1) curves
inward. It is convex in male (a2), and the male shell (b2) curves outward (Dela Cruz).

Golden kuhol is considered a threat in rice production; many farmers are looking at the
golden kuhol at a different point of view. The golden kuhol being amazingly nutritious and easy
to digest, farmers have discovered it to be a good source of supplementary feed for livestock and
poultry. It stimulates fast growth and reproduction. The snail meat provides protein and energygiving fat while the shell contains calcium, phosphorous, vitamins, and minerals. Now, a lot of
farmers do not see these golden kuhol as a threat to the fields but rather an opportunity to
improve their livelihood.
Due to the advancement of science and technology, the farmers found an opportunity to
convert golden kuhol into useful feeds. It can also save a lot of money for our farmers, as they do
not have to buy expensive mollusocide to control it, making it environment-friendly. Likewise,
golden kuhol can also be use as food source.
Many studies are also conducted because of the nutritional value of golden kuhol. Golden

11
Kuhol are well edible and are often considered a protein rich delicacy. Consuming these snails is
therefore an interesting option in those areas where they have become a pest and treat for the rice
production. In such cases, eating these snails has two benefits:
1. Collecting the snails is encouraged;

2. The diet of the farmers (especially in third world countries) is enriched with a protein
source.
The nutritional value of apple snails is relatively high. More precisely, the protein content
of apple snail can make them a good protein source for humans. For example the protein value of
Pomacea canaliculata Lamarck is reported to be 72.9% for humans. In practice this means that
out of 100 gram snail protein, 72.9 gram human body proteins can be made (Pasion).
It was also found out that the following is the nutritional value of the golden kuhol meat
per 100 g.
Food Energy

83.0 calories

Protein

12.2 g

Fats

0.4 g

Carbohydrates

6.6 g

Ash

3.2 g

Phosphorus

61.0 mg

Sodium

0.4 mg

Potassium

17.0 mg

Riboflavin

12.0 mg

Niacin

1.8 mg
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RESULTS AND DISCUSSION

Presentation of Data

Table 1. The approximate Analysis of Beef Lean Meat and Golden Kuhol Meat (Raw Material)

Parameters
Food Energy
Protein
Fats
Carbohydrates
Ash
Phosphorus
Sodium
Potassium
Riboflavin
Niacin
Cholesterol

Results
Golden Kuhol Pattie
83.0 calories
12.2 g
0.4 g
6.6 g
3.2 g
61.0 mg
0.4 mg
17.0 mg
12.0 mg
1.8 mg

Beef Pattie
498 calories
23.2 g
2.8 g
1.81
2.50 g
215 mg
51 mg
363 mg
0.18 mg
5.0 mg
50 mg

As to the table, golden kuhol meat is a very good substitute for beef meat as pattie.
Golden kuhol has low fat and zero cholesterol while beef meat is very high in fats and
cholesterol.
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Table 2. Result of the Chemical Analysis of Golden Kuhol Pattie (DOST CAR)
Test
Ash, % w/w
Carbohydrates, % w/w
Crude Fats, % w/w
Crude Protein, % w/w
Moisture, % w/w
Energy, Kcal

Results
3.11
22.93
21.42
22.11
30.42
373

Table 3. Mean Rating of Golden Kuhol Burger Pattie as to Tenderness (N=22)

Samples
S1
(Beef Pattie)
S2
(Kuhol Pattie)

Most Tender
(3)

More Tender
(2)

15
6
(45)
(12)
14
8
(42)
(16)
Total Average Weighted Mean

Less Tender
(1)

Wtd.
Mean

Rank

1
(1)
0
(0)

2.64

2.64

2.64

Table 2 shows that the tenderness of the golden kuhol pattie had a total average weighted
mean of 2.64 described as most tender. Based from the table, both sample 1 (beef pattie) and
sample 2 (kuhol pattie) had a weighted mean of 2.64 both described as most tender.

Table 4. Mean Rating of Golden Kuhol Burger Pattie as to Flavor (N=22)

Samples

Most Flavor More Flavor

(3)
(2)
S1
17
5
(Beef Pattie)
(51)
(10)
S2
15
5
(Kuhol Pattie)
(45)
(10)
Total Average Weighted Mean

Less Flavor
(1)
0
(0)
2
(2)

Wtd.
Mean
2.77

Rank

2.59

2.68

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The table shows that the flavor of the golden kuhol pattie had a total average weighted
mean of 2.68 described as most flavor. Sample one (beef pattie) ranked one with a weighted
mean of 2.77 while sample 2 (kuhol pattie) ranked two with a weighted mean of 2.59. As to the
result, both of the two samples are described as most flavor.

Table 5. Mean Rating of Golden Kuhol Burger Pattie as to Juiciness (N=22)

Samples

Most Juicy
More Juicy
(3)
(2)
S1
15
7
(Beef Pattie)
(45)
(14)
S2
15
5
(Kuhol Pattie)
(45)
(10)
Total Average Weighted Mean

Less Juicy
(1)
0
(0)
2
(2)

Wtd.
Mean
2.68

Rank

2.59

2.64

As shown in the table, the two samples are analyzed as most juicy with a total average
weighted means of 2.64. Rank one is sample one (beef pattie) with a weighted mean of 2.68
described as most juicy while sample two (kuhol pattie) rank two with a weighted mean of 2.59
described also as most juicy.

Table 6. Mean Rating of Golden Kuhol Burger Pattie as to Taste (N=22)

Samples

Most
More
Palatable
Palatable
(3)
(2)
S1
16
4
(Beef Pattie)
(48)
(8)
S2
12
5
(Kuhol Pattie)
(36)
(10)
Total Average Weighted Mean

Less
Palatable
(1)
2
(2)
5
(5)

Wtd.
Mean

Rank

2.64

2.32

2.48

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As gleaned from the table, the two samples had a total average weighted mean of 2.48
described as most palatable. Sample one (beef pattie) with a weighted mean of 2.64 is described
as most palatable and were ranked as number one, while sample two (kuhol pattie) with a
weighted mean of 2.32 and described as more palatable.

Table 7. Mean Rating on the Acceptability of Golden Kuhol Pattie (N=22)

Samples

Most
More
Accepted
Accepted
(3)
(2)
S1
16
6
(Beef Pattie)
(48)
(12)
S2
15
6
(Kuhol Pattie)
(45)
(12)
Total Average Weighted Mean

Less
Accepted
(1)
0
(0)
1
(1)

Wtd.
Mean

Rank

2.73

2.64

2.69

Table 6 presents that the two samples with a total average weighted mean of 2.69 is
described as most accepted. Sample one (beef pattie) with a weighted mean of 2.73 is gleaned as
most accepted and were ranked number one, while ranked number two is sample two with a
weighted mean of 2.64 and described as most accepted.

Findings:
From the study, it was found out that golden kuhol can be used as a substitute to a
commercial burger pattie based from the parameters of tenderness, flavor, juiciness, palatability
and acceptance. As a result on the degree of preference on tenderness, golden kuhol burger pattie
with a weighted mean of 2.64 is described as most tender.
Golden kuhol ranked number two on flavor with a weighted mean of 2.59 which
described as most flavor. It was also described as most juicy with a weighted mean of 2.59. As to
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the palatability, golden kuhol pattie were rated as more palatable with a weighted mean of 2.32,
and as to the acceptance of the golden kuhol pattie it was considered as most accepted by the 22
respondents from the faculty and staff of the Pinukpuk Vocational School with a weighted mean
of 2.64.

17
DOCUMENTATIONS/PICTORIALS

The main ingredients of the study, golden apple snail commonly known as
golden kuhol (Pomacea canaliculata Lamarck)

The researcher gathered golden kuhol for the study.

18

19
CONCLUSION
We therefore conclude that golden kuhol can be made as a substitute for commercial
pattie as tested in the study. Based from the nutritional value, golden kuhol is very nutritious and
a source of protein. In terms of the acceptability, as rated by the 22 respondents, golden kuhol
pattie is most accepted.

RECOMMENDATIONS

The researchers recommend that as a result of the study, since, golden kuhol is a very
good source of protein; it should be utilized as food recipes, in order also to help the farmers to
lessen the problems about this pest in the rice field.
It further recommends that a parallel research should be undertaken also by other
researchers.

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BIBLIOGRAPHY/ REFERENCES

Related Studies:

Bueno, C. M., Sedano, S. A., Beltran, E. D., Sapin, A. B., Ramirez, T. J., and Tavanlar,
M. T. - CHEMICAL, COOKING AND SENSORY CHARACTERISTICS OF BURGER
PATTIES WITH DIFFERENT LEVELS OF BANANA PEDUNCLE POWDER

Francis, J.S., Ligot, D.A., Tapac, I. G., Mata, R. A. P., Tomas, R. F. V. Anti- Angiogenic

Potential of Golden Kuhol (Pomacea canaliculata Lam.) Extracts on Duck Embryo

Based on the Kibit recipe of Mrs. Corazon M. Pasion, 124 Zamora St. Baler, Aurora
Modified by: M. S. dela Cruz and R. C. Joshi, Crop Protection Division, Department of
Agriculture (DA)-Philippine Rice Research Institute (PhilRice)

M.A. Gehan Kassem and M.M.T. Emara - Quality and Acceptability of

Value-Added Beef Burger. World Journal of Dairy & Food Sciences 5 (1): 14-20,
2010, IDOSI Publications, 2010

Websites:

applesnail.net, photo from www.manandmollusc.net

Encarta 2009
www.organicfacts.net/nutrition-facts/.../nutritional-value

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ACKNOWLEDGEMENT

The researchers wish to thank the following for their generous assistance in the
completion and success of this science investigatory project:
To our Almighty for the wisdom and strength He bestowed to the researcher to undertake
this study.

To the faculty and staff of the Pinukpuk Vocational School for their moral and financial
supports for the chemical analysis of the product.
To their beloved parents, brothers and sisters for their unending financial and moral
supports.

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