Vol.

25 · June 2016 JPAIR Multidisciplinary Research

International is produced
Peer Reviewed Journal
Print ISSN 2012-3981 • Online ISSN 2244-0445 by PAIR, an ISO 9001:2008 QMS certified
doi:http://dx.doi.org/10.7719/jpair.v25i1.396 by AJA Registrars, Inc.
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Development of Healthy
Products Using Spider Conch
(Gastropoda stromboidea)
SULPICIO D. GARCES, JR.
http://orcid.org/0000-0001-7296-3111
[email protected]
University of Cebu
Cebu City, Philippines

MARIO RAMIL PEPITO

http://orcid.org/0000-0001-7716-5776
[email protected]
University of Cebu
Cebu City, Philippines

KEVIN L. MIÑOZA
http://orcid.org/0000-0001-7781-1854
[email protected]
University of Cebu
Cebu City, Philippines

WELOU DIL B. DIAZ

http://orcid.org/0000-0001-7548-4511
[email protected]
University of Cebu
Cebu City, Philippines

EDISON C. TEJAS
http://orcid.org/0000-0002·9165-6632
[email protected]
University of Cebu
Cebu City, Philippines

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ABSTRACT

For years now, most doctors have insisted that an average diet that consists
of healthy seafood at least twice a week can improve the quality of life (No,
Meyers, Prinyawiwatkul, & Xu, 2007). The study utilized an experimental
method in developing healthy products out of spider conch (Gastropoda
stromboidea) shellfish. Spider conch extract was used in the formulation of sauce
as an alternative product while the spider conch meat after the extraction was
used for the development of the spread and patty. Panel responses were analyzed
using 7 and 9-point hedonic scales. One Way Analysis of Variance was also used
to determine whether a significant difference existed between and among the
experimental lots. Findings showed that spider conch extract is good for sauce
formulation, and the spider conch meat are good in preparing spread. Also, the
study reveals that there is no significant difference between the variants of spider
conch sauce and spread for taste; patty for aroma attributes, therefore, the null
hypothesis was accepted. It was concluded that the developed spider conch sauce
is a better alternative product that the commercial sauces available in the market
regarding vitamins, protein, and iodine content. The researchers recommend the
use of Cooking Manual and Procedures for HRM students.

Keywords — Food Technology, healthy products, experimental method,

Philippines

INTRODUCTION

Seafood is a regular part of a balanced diet. It contains high levels of some

important nutrients. Thus, helps maintain a healthy nutritional status, essential
for our health. Seafood offers a diversity of natural flavors, colors, and textures,
making it an ideal addition to any luncheon or dinner menu. Seafood is highly
nutritious and easy to digest. It contains less than 2% fat, high in many vitamins
like A, B, D and the excellent source of omega oils, protein and iodine. Prawns,
crabs, squid, and octopus, are just as packed with vitamins, minerals and fish oils
as fish like salmon or cod. They all contain Omega-3 – an essential fatty acid
known to help with heart health. A varied and healthy diet is a prerequisite for
good health. Children, young people, pregnant women, in particular, eat little
fish. A good nutritional status is of particular importance for these vulnerable

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groups (The Norwegian Ministry of Trade, Industry and Fisheries, 2014;

McManus, Howieson, & Nicholson, 2009).
The study confers innovative and exclusive facts to the subject that seafood
spider conch can be made into savory and healthy products. The spider conch
as the main ingredient offers healthy and nutritious benefits when it is integrated
into the production of sauce, spread, and patty. The spider conch market
continuously grows for the culinary properties or practices. According to Food
Database and calorie counter of USDA, it has 165 total calories for every one cup
slice of spider conch. Although the spider conch may be served in many ways,
the most popular are conch fritters, chowder, salad and cracked conch (USDA,
2011).
Spider conch sauce adds a savory flavor to many dishes, making it an ideal
choice for flavoring meat and vegetables (Schweid, 2013; Janer, 2008). The sauce
can be a staple food for Filipino family-style cooking (Nam, Jo & Lee, 2010;
Hutton, 2005; Laudan, 1996). It is also found in familiar Chinese-American
dishes such as beef with stir-fried vegetables. A typical example in the market
is the oyster sauce, which can also be used as a topping for some dishes. For
the spread, it is good to complement with sandwiches so as to balance the
carbohydrates and protein; an alternative product from tuna and chicken spread
which are common in the market.
Seafood continues to play a vital role in adapting and developing the menu for
a particular dish (Amira, 2009; Knap et al., 2002; Hall & Mitchell, 2000). The
best method of cooking should achieve its task efficiently and with no problem
regarding food poisoning (Jevšnik, Hlebec, & Raspor, 2008; Wilcock, Pun,
Khanona, & Aung, 2004). It should also provide health benefits and enhance the
presentation of a dish product. Healthy dishes made from seafood transform an
ordinary meal into an extraordinary one (Pollan, 2009; Hanefors & Mossberg,
2003). Normally, sauces and condiments are the exclamation point to a meal,
adding flavor, moisture, and a certain visual appeal (Klosse, 2013; Fulton, 2006;
Raghavan, 2006). Spice blends lend unique and distinctive flavor to a variety
of dishes and are endlessly customizable (Parsons, 2011; Gold & Stern, 2010).

FRAMEWORK

This study was based on the SCIMPO (Single Commodity Input Multiple
Products Output) models by the Philippine Women’s University – Manila.
(Minutes of the 32nd Weekly Forum Meeting by Management Association of the

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Philippines (MAP) 5). PWU developed the SCIMPO Technology which means
using all and wasting none. SCIMPO technology was applied mainly to bananas
and coconuts where all parts were used: peelings, trimmings, meat, trunk, leaves,
etc.
SCIMPO system was used in which all parts of spider conch were made into
new products at no waste at all. The juice was developed into a delicious sauce
while the meat from spider conch made into a flavorful sandwich spread and
patty as primary products of this study, while the shell was used as the souvenir
for the incoming tourists.
Spider Conch, known as “saang”, is a genus of giant sea snails sometimes
known as spider conchs with a maximum shell length up to 29 cm, and average
length stands for 18 cm. They are not endangered, and they are a common
source of protein for many seaside residents in Cebu, Bohol, and the rest of
the Visayas. Natives have collected diversified types of seashells, extracted their
meats, and added them to their diet and while eating “specimen” shells might
be unusual to some people, they are not different from eating clams, mussels,
snails, etc. There was a time when the Philippine seas were teeming with these
shells, and they were a source of protein, as well as the shells going into various
handicrafts or being exported to other countries.
Spider conch shellfish is thick, robust and has different shapes for male and
female. From the air, Cebu looks like the back of a crocodile half submerged in
water. Waters teeming with fresh bounty surround it all. Olango Island of Lapu-
Lapu District has been the agricultural estate of spider conch that supplies many
hotels and restaurants in Lapu-Lapu City as well as in Cordova, part of Cebu
City, Philippines.
Actual copulation and egg laying of Spider conch were observed for the first
time in the Philippines under laboratory conditions in the months of October
to December 2011, March to May 2012 and August to December of 2012.
Actual copulation in the laboratory was witnessed only once where the male and
female spider conches faced each other with their marginal digitations somewhat
interlocking. Throughout the observation period, there were egg layings that were
observed one to five days before or after a full moon. There were also instances
that egg laying happened during or one to five days before or after a new moon.
The laid egg masses varied in size and consisted of transparent capsules with
brownish to bright yellowish embryos inside. Most of the laid eggs were found
in the early morning, indicating that spawning had occurred during nighttime.
However, actual daytime spawning or laying of the egg mass was also observed in

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the laboratory. When laying the egg mass, the female extended out its foot and
proboscis while positioned on its side with the marginal digitations facing up. A
continuous strand of gelatinous filament that contained the eggs was laid through
the spawning period of spider conch where the egg groove and runs through
the foot. The female attached the egg filament to algal strands and available
substrate in a maze of a continuous coil with no particular pattern forming an
egg mass. One of the medium-sized egg masses was carefully uncoiled for length
measurement and was found to be approximately 10 meters. The laying of an egg
mass with this length was completed in 7 hours. After laying, the female stayed
near the egg mass, almost motionless. Some females were also found (Hamel &
Mercier, 2006).
Determining the size at sexual maturity of the organism can provide
information that could be used as the basis for recommending a minimum
legal size for collection. Furthermore, information on the spawning season can
be used in aquaculture efforts as well as a basis for regulated collection or the
establishment of open and closed seasons as possible means to be explored for
sustainable management of spider conch. Culture farms are also being established
for aquaculture and reseeding wild populations. For spider conch, a study was
initiated at the Visayas State University, Philippines to address the paucity of
information for sustainable management. No data on the reproductive biology of
spider conch is yet available in the Philippines or elsewhere. The paper presented
results on spawning period and size at sexual maturity of the spider conch,
including spawning observations in the laboratory (Hamil & Mercier, 2006).
Researchers from the Institute of Tropical Ecology at Leyte State University
(LSU), Philippines recently conducted a detailed investigation of the inter-island
waters of Leyte and Samar to determine significant sources and suitable sites for
monitoring and field sampling of seafood (Germano, Cesar, Mazo, & Melgo,
2003). Their main agendum was to come up with an inventory to estimate the
volume of catch, threats, frequency in markets and source sites and information
availability. Meanwhile, three criteria were used to determine priority-fishing
grounds for monitoring and field surveys: catch volume, the number of commercial
species present, and accessibility and safety of commercially important marine
invertebrates in Leyte and Samar. The inventory was completed using structured
surveys and interviews in markets of different coastal barangays, municipalities,
and cities throughout the region.
Bread fortified with iodized salt can provide enough iodine to avoid low
thyroid activity for most people, without the need to add iodized salt to their

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diet (Victoria, 2016). Salt contributes to hypertension (high blood pressure),

and there are efforts globally to encourage people to eat less salt by avoiding
adding salt in cooking and at the table. In the previous years, low dietary levels
of iodine appeared to be a problem only in developing countries. However,
some researchers reported that iodine intake levels in Australia have dropped
considerably, perhaps by as much as half, over the past few decades (Department
of Health & Human Services, State Government of Victoria, Australia, 2016).
Ongoing research is looking at the problem and what might be done about it.

OBJECTIVES OF THE STUDY

The study aimed to develop healthy alternative products such as sauce, spread,
and patty with spider conch as the main ingredient. Specifically, the study sought
to: 1.) determine the acceptability test of the spider conch; and 2.) explore the
significance difference among the formulated; 3.) identify theoretical nutrient
content of the most acceptable product and actual protein content of the fairest
spider conch products; 5.) determine the percentage of RENI for protein and
iodine required for adults (yuppies) satisfied by one serving of the developed
products; and 6.) compute the direct material cost of the most acceptable
products.

METHODOLOGY

The experimental research design was used in the study to determine the
most acceptable formulation of healthy dishes. Experimental research is a
question about cause and effect relationship under controlled conditions. The
study consisted of five stages.
Stage 1 was the formulation and standardization of healthy products using
spider conches such as sauce, spread, and patty. Stage 2 dealt with the sensory
evaluation of the developed good using hedonic scaling. Stage 3 was the statistical
analysis of the mean panel scores. Stage 4 consisted of theoretical computation
of nutrient content of the most acceptable set, and Stage 5 was the calculation of
the direct material cost of the best set of test.

Step 1: Formulation and Standardization

Spider conch as the primary ingredient was harvested at the Olango Island,
Lapulapu City, Cebu and neighboring island, Bohol. The meat was removed

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from the shell after boiling. Three products from the spider conch were made.
Other ingredients for the three dishes were bought at a commercial market.

Figure 1. Structure of nutritious spider conch products

The preparations and cooking were done at the University of Cebu – Main
Campus, HRM Department, Cebu City. A series of preliminary trials was
conducted using varying amounts of spider conch extract and meat in each dish.
During the preliminary tests, the spider conch extract was used in the making
of the sauce, while spider conch meat was used in the making of the spread and
patty products based on its original recipe. There was five lots substitution used
in this study which is Lot 1 with 100% as control, Lot 2 with 90%, Lot 3 with
80%, Lot 4 with 70%, Lot 5 with 50% spider conch juice and meat (see Tables
1 – 3).

Table 1. Spider conch sauce experimental lots

Spider Conch Sauce
Lot 5 Lot 4 Lot 3 Lot 2 Lot 1
Ingredients
100%Control 90% 80% 70% 50%
Spider Conch 240ml 216ml 192ml 168ml 120ml
Extract
Seasoned Soy
30ml 30ml 30ml 30ml 30ml
Sauce

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Sweetener 10g 10g 10g 10g 10g

Cornstarch 15g 15g 15g 15g 15g
Salt 3g 3g 3g 3g 3g
Pepper 2g 2g 2g 2g 2g
Total 300ml 276ml 252ml 228ml 180ml

Table 2. Spider conch spread experimental lots

Spider Conch Spread
Lot 5 Lot 4 Lot 3 Lot 2 Lot 1
Ingredients
100%Control 90% 80% 70% 50%
Spider Conch 150g 135g 120g 105 75g
Meat
Mayonnaise 100ml 100ml 100ml 100ml 100ml
Garlic 45g 45g 45g 45g 45g
White onion 50g 50g 50g 50g 50g
Salt 3g 3g 3g 3g 3g
Pepper 2g 2g 2g 2g 2g
Total 350g 335g 320g 300g 275g

Table 3. Spider conch patty experimental lots

Spider Conch Patty
Lot 5 Lot 4 Lot 3 Lot 2 Lot 1
Ingredients
100%Control 90% 80% 70% 50%
Spider Conch 500g 450g 400g 350g 250g
Meat
All Purpose
65g 65g 65g 65g 65g
Flour
Egg 65g 65g 65g 65g 65g
Mince Onion 65g 65g 65g 65g 65g
Salt 3g 3g 3g 3g 3g
Pepper 2g 2g 2g 2g 2g
Total 700g 650g 600g 550g 450g

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Tables 1 to 3 showed the experimental lots of the three suggested products

such as sauce, spread, and patty were spider conch in varying proportion was the
main ingredient while the rest of the ingredients were kept constant.

Stage 2. Acceptability Test

The different experimental lots were subjected to sensory evaluation by
randomly new laboratory taste panel consisting of HRM staff, faculty members,
students and chefs from selected restaurants using the 7-point and 9-point
Hedonic Scales. The evaluation was conducted at the laboratory room of the
HRM Department. The 7-point hedonic scale was used in rating the sensory
attributes of appearance, color, texture/consistency (for sauce); mouthful (for
spread); masticability (for patty), aroma and flavor while the 9-point hedonic
scale was used in rating the general acceptability. The following are the levels
used with their corresponding verbal description.

Table 4. The 7-Point and 9-Point Hedonic Scales

The 7-Point Hedonic Scale The 9-Point Hedonic Scale
Scale Description Scale Description
7 Excellent (E) 9 Liked extremely (LE)
6 Very Good (VG) 8 Liked very much (LVM)
5 Good (G) 7 Liked moderately (LM)
4 Average (A) 6 Liked slightly (LS)
3 Fair (F) 5 Neither liked or disliked (NLD)
2 Poor (P) 4 Disliked slightly (DS)
1 Very Poor (VP) 3 Disliked moderately (DM)
2 Disliked very much (DVM)
1 Disliked extremely (DE)

Stage 3. Statistical Analysis

The mean panel scores of the acceptability tests were computed and subjected
to statistical analysis using One-Way Analysis of Variance (ANOVA) to detect
whether significant differences existed among samples regarding their sensory
attributes. Scheffe’s test was used as post hoc analysis to determine the significantly
different variants for Single Factor ANOVA that yields a significant result.

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Stage 4. Theoretical Computation of Nutrient Contents

The theoretical computation of nutrient content was conducted with the use
of information from nutrition facts for spider conch and other ingredients. These
data are used as the basis for the computation of the theoretical nutritional value
of the healthy dishes. The vitamin content of the spider conch was computed
using the Olson formula based on RENI as follows:
Vitamin = Actual Weight x Given Value / Portion Size

Stage 5. Computation of Direct Material Cost

The direct material costs of the most acceptable healthy spider conch products
were computed based on the standardized ingredients formulation. Through
the direct material cost computation of the product, the price was determined.
All calculations are based on the existing retail prices of the ingredients in the
commercial market at the time of the study.

Formulation Studies
The five experimental lots of each developed product such as the sauce (Figure
2), spread (Figure 3, and patty (Figure 4) were formulated and subjected to
sensory evaluation by new laboratory taste panel.

Figure 2. Experimental lots of spider conch sauce

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Figure 3. Experimental lots of spider conch spread

Figure 4. Experimental lots of spider conch patty

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RESULTS AND DISCUSSION

Table 5. Acceptability test

Product Variants
Sensory
Sauce Spread Patty
Attributes
Mean Remarks Mean Remarks Mean Remarks
Appearance 5.73 Very Good 5.67 Very Good 5.83 Very Good
Color 5.73 Very Good 5.60 Very Good 5.70 Very Good
Texture 5.83 Very Good 5.47 Very Good 5.57 Very Good
Aroma 5.37 Very Good 5.13 Good 5.63 Very Good
Taste 5.37 Very Good 5.47 Very Good 5.13 Good
General 7.00 Like 6.87 Like 6.10 Like
Acceptability Moderately Moderately Slightly

The table reveals that the spider conch, when produced to a sauce, spread,
and patty, has very good acceptability ratings from the respondents. These data
imply that respondents who tasted the products were likely satisfied with the
appearance, color, texture, aroma, and taste of the spider conch products.
The table showed that the sauce variants were significantly different regarding
appearance, color, aroma and general acceptability. However, no significant
differences existed between the lots regarding consistency and taste. ANOVA
results for spider conch spread revealed significant differences existed between
the experimental lots regarding all the attributes except for taste. No significant
differences existed between the lots regarding taste.
There is no significant difference between the five lot variants of spread with
spider conch regarding aroma. However, the options are significantly different in
terms appearance, color, texture, taste and general acceptability.
Contemporary observations of marine foraging in a variety of settings suggest
that some mollusks tend to be over-represented in middens because of differential
preservation relative to other mollusk species as well as other organisms (Thomas,
2002). A good storage life was not observed even towards the end of the four
months. So an acceptable chutney powder can be prepared with the L. lambis
meat. This will pave the way for better utilization of this under-utilized gastropod
meat (Renitta, Gnanambal, & Patterson, 2006).

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Theoretical Nutrients Content and Laboratory Analysis (Protein)

The theoretical nutrient contribution of the acceptable spider conch products,
particularly regarding vitamins and iodine are presented in the following tables.

Table 6. Theoretical Vitamin A content of the spider conch products

Vit A/gms Quantity Theoretical Vit A
Ingredients
(SND) µgRE (gm=ml) Content (µgRE)
A. Sauce
Spider conch juice 29 /127 240 ml 54.8 µg
Total/Batch (300 ml) 54.8 µg
Total 60ml/pack 10.96 µgRE
B. Spread
Spider conch meat 29 /127 150 g 34.2 µg
Garlic 12.2/136 45 g 4.0 µg
White onion 3.2/160 50 g 1.0 µg
Total/Batch (350 gms) 39.2 µg
Total 50g/pack 5.6 µgRE
C. Patty
Spider conch meat 29/127 500 g 114.2 µg
Egg 244/50 65 g 317.2 µg
Minced Onion 3.2/160 65 g 1.3 µg
Total/Batch (700 gms) 432.7 µg
Total 70g/pack 43.27 µgRE

Source: RENI (Recommended Energy and Nutrients Intakes)

Formula: Vitamin A (µgRE) = Given Value ÷ Portion Size x Actual Weight
Per pack (µgRE) = Total batch in µgRE ÷ (entire batch in gms ÷ per pack)

The pure Vitamin A contents of the three spider conch dishes ranged from 5.6
to 43.27 vitamin A expressed as µgRetinol equivalent with the patty contributing
the highest number because of the high percentage content of the meat which
accounted for 73% of the total vitamin A per batch of 700 gms. On the other
hand, spider conch meat contributed about 26% of the vitamin A of the patty.

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Table 7. Theoretical Vitamin B content of the spider conch products

Vit B/gms Quantity Theoretical Vit B
Ingredients
(FCT) µgRE (gm=ml) Content (µgRE)
A. Sauce
Spider conch juice B12 – 6.7/127 240 ml 12.7 µg
Total/Batch (300 ml) 12.7 µg
Total 60ml/pack 2.12 µgRE
B. Spread
Spider conch meat B12 – 6.7/127 150g 7.9 µg
Garlic B6 – 1.7/136 45g 0.6 µg
White onion B6 – 0.1/115 50g 0.04 µg
Total/Batch (350 gms) 8.54 µg
Total 50g/pack 1.22 µgRE
C. Patty
Spider conch meat B12 – 6.7/127 500g 26.4 µg
Egg B6 – 0.6/50 65g 0.78 µg
Minced Onion B6 – 0.1/115 65g 0.06 µg
Total/Batch (700 gms) 27.24 µg
Total 70g/pack 2.724 µgRE
Source: RENI (Recommended Energy and Nutrients Intakes)
Formula: Vitamin A (µgRE) = Given Value ÷ Portion Size x Actual Weight
Per pack (µgRE) = Total batch in µgRE ÷ (entire batch in gms ÷ per pack)

The patty has the highest number regarding µgRE with 2.72 per 70 grams
because of other ingredients added to the mixture particularly, the egg while the
sauce contained only 2.12 µgRE per 60 ml. and spread the lowest at 1.22 µgRE
of Vitamin B every 50 grams.

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Table 8. Theoretical Vitamin E content of the spider conch products

Vit E/gms Quantity Theoretical Vit
Ingredients
(SND) µgRE (gm=ml) E-Content (µgRE)
A. Sauce
Spider conch juice 8/127 240 ml 15.1 µg
Total/Batch (300 ml) 15.1 µg
Total/60ml 3.02 µgRE
B. Spread
Spider conch meat 8/127 150g 9.4 µg
Garlic 0.1/100 45g 0.05 µg
White onion 0 50g 0
Total/Batch (350 gms) 9.45 µg
Total 50g/pack 1.35 µgRE
C. Patty
Spider conch meat 8/127 500g 31.5 µg
Egg 0.5/50 65g .65 µg
Minced Onion 0 65g 0
Total/Batch (700 gms) 32.15 µg
Total 70g/pack 3.22 µgRE
Source: RENI (Recommended Energy and Nutrients Intakes)
Formula: Vitamin A (µgRE) = Given Value ÷ Portion Size x Actual Weight
Per pack (µgRE) = Total batch in µgRE ÷ (entire batch in gms ÷ per pack)

The results illustrate the highest µgRE regarding vitamin E theoretically

contained by the patty variants with 3.22 µgRE per 70 grams and followed by
3.02 µgRE of the sauce per 60 ml. and the lowest vitamin E content is the spread
that contained only 1.35 µgRE per 50 grams.
Seafoods are local delicacies along the coastal region in India. These marine
gastropods are not utilized by the people because of lack of awareness about the
rich nutritive value of the seafood products (Renitta & Patterson, 2013).
Shellfish consumption in the Southern coastal region of Vietnam is high
compared to consumption levels in other countries; it is also high compared
to consumption levels of Vietnamese emigrants. Such data may be useful for
further investigation on nutrition perspectives and in terms of risk assessment
of shellfish contaminants (Nguyen, Picot, Tran, Carpentier, Roudot, & Parent-
Massin, 2012).

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Table 9. Theoretical iodine content of the spider conch healthy products

Spider Conch Quantity/serving (gm)/ Theoretical Iodine
µg Iodine/gms
Dishes (ml) Content (µg)

Sauce = 100% 161/100g 60 ml. 96.6 µg

Spread = 100% 161/100g 50 gms. 80.5 µg

Patty = 100% 161/100g 70 gms. 112.7 µg

Source: RENI (Recommended Energy and Nutrients Intakes)

The sauce variants with 60 ml. of spider conch extract theoretically have 96.6
µg of iodine while the spread product contained 80.5 µg of the same nutrient.
The highest iodine content was the patty with 112.7 µg per 70 grams serving
portion.

Table 10. Actual protein content of the most acceptable spider conch products
Spider Conch Products Lots 5 (100%)

Sauce 2.16%

Spread 8.16%

Patty 12.51%
* Department of Agriculture - RFAL

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Out of 3 products, the patty got the highest protein content of 12.51%. On
the other hand, results showed that the higher percentage of spider conch extract
for sauce and meat for spread and patty, the more the protein content.

Percentage of RENI for Protein and Iodine Satisfied One Serving

of the Developed Spider Conch Products

Table 11. % RENI for protein and iodine satisfied one serving of the spider
conch products
Theoretical Content % RENI Satisfied per
RENI for Young Adults
Products per Serving Serving
CHON I2 CHON I2 CHON I2
Sauce 46g 1.87g 96.6µg 3-4% 64%
(women)
Spread 9.6g 80.5µg 17.21% 54%
150 µg
56g
Patty 14.50g 112.7µg 25-35% 75%
(Men)
Source: RENI (Recommended Energy and Nutrients Intakes)

People who are sedentary young professionals should aim to consume at least
the recommended dietary allowance, or RDA, of protein each day. According to
the Institute of Medicine, protein RDAs are 46 grams for women, 56 grams for
men and. Protein RDAs are determined using 0.8 grams per kilogram of body
weight for males and females.
The RENI recommended daily intake for iodine depended on the age and life
stage. The amount needed is subtle (around one teaspoonful over a lifetime for
most adults) when compared to other nutrients. It is measured in micrograms
(mcg, or µg), and requirements for various age groups are shown below.

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Table 12. Recommended iodine intakes for specific population groups

Reference weight RNI
Population group
kg µg/day
Infants, mo
Birth to <6 6 90
6 - > 12 9 90
Children, y
1–6 13 90
4–6 19 90
7–9 24 120
Males, y
10 – 12 34 120
13 – 15 50 150
16 – 18 58 150
19 and over 59 150
Females, y
10 – 12 35 120
13 – 15 49 150
16 – 18 50 150
19 and over 51 150
Pregnant women 200
Lactating women 200

If one does not get enough iodine in the diet, one may need to consider taking
a supplement. For most people, an extra 50 µg per day would be sufficient. For
young professionals, aged 19 – 39 years old, one serving of the most acceptable
spider conch products can satisfy about 3 – 31% and 54 – 75 % of their daily
protein and iodine requirements, the biggest contributor being the spider conch
patty.
The recommended RENI is the daily intake set at the estimated average
requirement plus two standard deviations to meet the nutrient requirements of
98% of individuals in an age- and sex-specific population group. They added
that universal salt iodization (USI) remains the key strategy to eliminate iodine
deficiency disorders (Andersson, De Benoist, Delange, & Zupan, 2007).
The USI is now implemented in nearly all countries worldwide, and two-thirds
of the world’s population is covered by iodized salt. The number of countries with
iodine deficiency as a national public health problem has decreased from 110 in
1993 to 47 in 2007. Still one-third of households lack access to adequately iodized
salt. Iodine deficiency remains a major threat to the health and development of
populations around the world, particularly in children and pregnant women in
low-income countries (Andersson, de Benoist, & Rogers, 2010).
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Direct Material Costs

The sauce has a total cost of Php 66.67 (1.5 USD) for 300 ml. with the
cost per serving at Php 13.35 per 60 ml. For the spread, the cost is Php 73.90
(1.6 USD) for 350 grams and Php 10.56 (0.23 USD) per 50 grams serving per
portion. Patty has the total cost of Php 133.41 (3 USD) for 700 grams and a cost
per serving of Php 13.34 (0.3 USD) for every 70 grams.

CONCLUSIONS

The developed spider conch sauce is a better alternative product that the
commercial sauces available in the market in terms of vitamins, protein and
iodine content. Theoretically, spider conch products contain more vitamins A,
B, and E than the traditional counterparts.

TRANSLATIONAL RESEARCH

The outcome of the study has been translated into a cooking module,
which forms part of the Cooking Manual and Procedures for HRM 2C (Food
Processing and Preservation with Laboratory) students of the College of Hotel
and Restaurant Management in the University of Cebu, Philippines.

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