THE PROBLEM AND ITS SETTING

INTRODUCTIONS
Catanduanes is an island in Bicol, Philippines. Catanduanes is also known as ‘’

The Happy Island’’ due to its serene beauty, vibrant culture and the warm welcoming

nature of its people. Most municipalities in Catanduanes province are located near fresh

water sources such as river, stream and lakes. Catanduanes is naturally endowed with

numerous fresh water ecosystems that provide vital resources for both its people and its

biodiversity. Catanduanes is not only known for its stunning landscapes and natural

beauty but also for its unique culinary offerings. Most Catandunganons love to cook fresh

water food as a part of their daily food consumptions. However, some people live near

the fresh water area in Catanduanes have a favorite fresh water food they love to eat. An

edible mollusk species that belongs to the family of pachychilidad. It is recognized for its

name Tabagwang, which is famous for its ginataang (coconut milk) you may want

recipes.

Tabagwang are also readily available and collected using bare hands, sometimes

they can be found at the bottom of the river sticking to large rocks or “apad”. Tabagwang

also called as susong pilipit, a conic spiraling black shell, a common black water mollusk

with elongated spiral shell.

Tabagwang meat is an excellent source of vitamins and minerals including

‘’nutrients of concern’’ or nutritional deficiency where the body lacks sufficient amount of

essential nutrients, leading to potential health issue which are under consumed by many

populations. Through this time, the researcher come up with the method for applying

Tabagwang meats in making spicy bopis.

Tabagwang, or fresh water snail is a nutritious food source, they are low in fat

and high in protein, making them a healthy and sustainable source of nutrition.

Tabagwang meat is reach in some essential nutrients and widely considered as food

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with health benefits. It is rich in minerals and vitamins, including iron, calcium, protein,

carbohydrates, magnesium, vitamin B12 (cobalamin sand cyanocobalamin), potassium,

phosphorus and omega 3 fatty acid. Tabagwang provides these essential nutrients to

support overall health, such us high quality protein, which is important for muscle repair

and minerals like iron, which key for healthy blood. Additionally, its low fat and calories

content make it healthy option for those looking to maintain a balance diet.

Background of the Study

It is only natural that the world is changing. The way people eat, learn and

even communicate are all fundamentally different than they were just a generation ago.

Food innovation is not new either- it has been happening for centuries to improve

people’s lives and make food more accessible. Innovations range from better

transportation methods of goods to improving farming techniques or creating new

flavors. There are many benefits to innovation in food but one of the most important ones

can be found by looking at what happens when there scarcity-hunger and malnutrition

(Ehsan, 2014).

Food innovation is about making food better than it currently is. It can be done

through science, technology, and engineering. An innovation might involve a better

recipe or ingredient, or it could be an entirely new type of dish that no one has ever seen

before. Food innovation also changes the way we think about eating and cooking,

(Ehsan, 2014).

Food innovation is important because it helps with the most basic needs: eating.

Without innovation, people would not have access to a variety of food and they wouldn’t

be able to fill the demand for nutritious and delicious choices. There are so many other

benefits from innovative cooking techniques. These include things like lower calories,

less fat and sugar, and better health for you and your family (Insight and Innovation,

2014).

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 According to Solar Food (2023) Innovation serve as the Lever of Change created

at the Food Systems Summit by the United Nations (UN). The goal of this Innovation

Lever is “to end hunger, achieve food security and improved nutrition and promote

sustainable agriculture by 2030” is another step into a worldwide sustainable food

supply. (World Economic Forum 2022.) There is plenty of room for innovation in food

industry. As new plant-based solutions and cellular agriculture are taking place, the use

of animal protein has declined.

Sustainable food innovations like these show that it is achievable to fight hunger

and simultaneously spare the environment. It needs more innovative to be able to fulfil

the UN goals and cover the worldwide diet needs without having our planet paying the

price. Fostering and nourishing great ideas therefore should be one of the key practices

of modern-day society in order to create a world where no one should suffer from the

lack of food hunger or extreme environmental challenges

Gastropod is well-known (locally known as tabagwang, in some areas, it is called

suso) in the Bicol region, Philippines, in which they are utilized as a source of income as

well as for culinary purposes. This species is considered a delicacy in many parts of the

region, mainly because it is believed to have nutritional value especially for breastfeeding

mothers. In addition, it is commercially recognized and exploited for subsistence

purposes. Ecologically, they serve as food to other invertebrates and fishes. Likewise,

they eat decaying organic matter and some bryophytes like mosses which abound on

riverbanks.

On the other hand, according to Rene et.al.,2024 bopis is one of the most favorite

dishes in the Philippines, though like dinuguan, it may not be for the faint of heart (pun

intended). It refers to a spicy dish made with minced pork heart and lung sautéed in

garlic, onions, and chili peppers.

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 Like many famous Filipino dishes, recipes for bopis may vary from region to

region. Tjere are different version of it saucier versions made with tomato sauce also

Kapampangan version which is mostly dry and made with vinegar. Bopis is often paired

with steamed white rice for lunch and dinner. But this is alsoi a favored loose food or

pulutan for many.

The purpose of this study is to develop and evaluate bopis utilizing tabagwang,

aiming to create a nutritious and appealing snack product. Tabagwang was chosen for

this study due to their high nutritional value, local availability, and potential to address

malnutrition issues and hunger. By developing tabagwang bopis, this study seeks to

offer consumers a more Catandunganon version while utilizing locally abundant

ingredients. The research aimed to assess the viability of this product in terms of sensory

acceptability and nutritional benefits, potentially paving the way for future commercial

production and contributing to efforts to combat malnutrition in the Philippines (FNRI,

2019)

Statement of the problem

The researchers aime to determine the acceptability of tabagwang as a

component in making “bopis”. This research seeks to answer the following specific

question.

1. Which proportion of tabagwang yielded the best characteristics of bopis?

a. Sample 1 (30% tabagwang’s meat and 70% pork meat)

b. Sample 2 (50% tabagwang’s meat 50% pork meat)

c. Sample 3 (70% tabagwang’s meat and 30% pork meat)

d. Sample 4 (100%pork meat) original-controlled

2. To determine the level of acceptability of tabagwang meat’s bopis in different

treatment in terms of;

a. color

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 b. aroma

c. texture

d. taste

3. Is there any significant difference in the qualitative characteristics of bopis using

different proportions of tabagwang’s meat

Hypothesis

There is no significant difference in the characteristics of bopis using different

proportion of Tabagwang’ s meat.

Significance to the study

Findings of this study will benefit the following;

Contribute to Sustainable Food Practices: This study highlights the potential of

tabagwang meat as a sustainable alternative protein source in Filipino cuisine,

addressing the growing need for environmental friendly food options. By promoting local

and underutilized resources, the research contributes to sustainable food systems and

encourages responsible consumption.

Economic Opportunities; The research may identify new economic opportunities for

local communities in Catanduanes through tabagwang farming and promotion of

tabagwang-based products. This can contribute to the local food security and enhance

livelihoods in the region.

Family Household; This will have something delicious, affordable and nutritious dish to

serve for their families.

Foundation for Further Research: This study serves as a foundational exploration of

tabagwang meat in Filipino cuisine, paving the way for future research on the ecological,

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economic and cultural implications of utilizing alternative protein source in various

culinary context.

Food Service Provider: This research would give the service provider with the idea of a

possible best-selling viand if it is known to them since balance and healthy diet is the

main course of conservation nowadays.

Nutritional Awareness: The findings will provide valuable insights into the nutritional

benefits tabagwang meat, emphasizing its high protein content and low environmental

impact. This information can enhance public awareness of alternative protein sources

and encourage healthier dietary choices.

School Administrator: This research will be enlightenment for them to support the

needs of food service management students. They will be motivated to give full support

to the food service management because of their potential in developing more

performance activities, which can be asset of school in presenting the dish.

Scope and Delimitation of the study

Using experimental method of research, this study will focus on utilizing

tabagwang (jagora asperata) in making bopis with the following proportion: (a) sample 1

(30% tabagwang’s meat and 70% pork) (b) sample 2 (50% tabagwang’s meat 50% pork)

(c) sample 3 (70% tabagwang’s meat and 30% pork) (d) sample 4 (100%pork) original-

controlled; to evaluate the quality characteristics of the product in terms of color, aroma,

texture, and flavor; and to determine the level of acceptability of the product by the

potential consumer. Nutritive value and shelf-life of the product were not included in this

study.

This study to be conducted at Christian Polytechnic Institute of Catanduanes Inc.

laboratory. A total of twenty respondents will be selected: five randoms cooks of

canteens and food vendors, seven faculties at the Christian Polytechnic Institute of

Catanduanes Inc. (CPIC) BTVTED instructors., five college student from Christian

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Polytechnic Institute of Catanduanes Inc. (CPIC) and three random chefs of restaurant or

café.

Definition of Terms

For better classification and understanding of terms used in the study, the

following are the defined conceptually and operationally.

Acceptability- the quality of being tolerated and accepted.

Aroma- refers to the smell of the tabagwang meat’s bopis which should be spicy and

smoky from the chili peppers and garlic.

Bopis- is a popular Filipino dish made from pork lungs, heart, and liver, cooked in a

spicy tomato-based sauce.

Color- can indicate the freshness and quality of the product, rich, deep red-brown color

from the tomato sauce, and glossy appearance from the oil and sauce.

Evaluation- determination of the characteristics or quality of Tabagwang meat’s bopis

Offal- the entrails and internl organs of an animal used as food

Quality characteristics- this refer to the characteristics of the utilized tabagwang

(jagora asperatas) in making bopi such as color, aroma, texture and taste

Tabagwang- an edible fresh water snail and the main ingredients of the bopis

Taste- refers to the taste of Tabagwang meat’s bopis, which is savory, slightly

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sweet, and spicy.

Texture- defined as the quality of a dish that can be felt in the mouth which is soft,

tender, and slightly chewy.

Utilization- utilizing tabagwang’s meat to make bopis and making the most of the

product to test the quality characteristics and level of acceptability.

CHAPTER 2

Related Literature

According to Zelman (2023) the shell of an adult Jagora asperata can be as long

as 50–80 millimeters (2.0–3.1 in) and has a width of about 18 millimeters (0.71 in). This

shell is solid, dark brown to yellowish brown, highly tower–shaped, comprising up to

twelve whorls. The apical whorl is truncated. The sculpture of the shell shows closely

spaced axial ribs and spiral elements with tiny nodules. The body of these snails is gray

to black with filiform antennae. They are characterized by a unique reproductive system,

including a long sperm gutter, a very short spermatophore bursa and a prominent lateral

ridge working as a seminal receptacle. Females carry eggs and juvenile stages within

their mantle cavity. These snails feed on detritus and algae. The protein content of snails

is similar to the protein found in pork and beef, but snails come with a much lower fat

content. In addition to containing significant sources of protein and low amounts of fat,

snails are also good sources of iron, calcium, Vitamin A, and a number of other minerals.

Snail’s meat is tender, juicy and tasty, good digestible (about 96%) and can be

compared with fish meat and casein (Čaklovica, 1987; Novelli et al., 2002). Furthermore,

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it is an important source of vitamins and minerals, has a fine structure, specific smell,

taste, rich in protein, low in fat, (Cheney, 1988). Zyman-tiene et al. (2005), citing the

results of different authors, who believe that the snail meat has a nutritional value equal

to the value of the conventional types of meat.By the content of histidine, glutamic acid,

aspartic acid and threonine, snail meat is ahead of chick-en, beef and fi sh. It can be

argued that the snail meat in content of essential amino acids is at a satisfactory level

(Avanjina, 2004; Yildirim, 2003). In the diet of population now three amino acids are

largely missing: tryptophan, lysine and methionine. They represent a limiting factor for

conversion of food, therefore it is necessary that the sources of protein in human

nutrition are correctly distributed (Grujić, 2000). For the production of meat and meat

products, can be used: a large Vineyard snail and related snails which have white meat,

the Bosnian snail that has gray meat and Macedonian snail that has dark brown meat

(Sando et al. 2012).Vineyard snail meat and related snail has a softer texture and firm

consistency, the pH of the meat is 6.75 (Čaklovica, 1983). Aroma and taste are typical,

and color is light grayish, with yellow and light brown shades (Yildirim, 2003).

Baghele et.al.,(2022) despite the use of snails as food in many different communities

in the world, the consumption of snail meat is still far from being appreciated. The

authors compiled and reviewed the nutrient composition of edible snail meat based on

the available scientific literature. The protein, fat, and ash content of snail meat were

found to be 14.0, 1.4 and 2.1% on the basis of fresh matter respectively. Comparable

protein content with conventional foods of animal origin along with the presence of all

essential amino acids and less carbon footprint makes the snail meat a sustainable food

source. Moreover, less fat content but higher proportion of polyunsaturated fatty acids,

and considerable presence of minerals with nutritional importance especially calcium,

zinc, and iron could exhibit human nutritional benefits. However, the establishment of

heliciculture facilities is a necessity in order to support this sustainable food resource and

also enhance the economic condition of certain local areas.

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 Galewska et.al., (2022) the human population is growing; food production is

becoming insufficient, and the growing awareness of the negative impact of traditional

animal husbandry on the environment means that the search for alternative methods of

providing animal protein is continuously underway. The breeding of edible snails seems

to be a promising option. The most popular species of edible snails in Europe include the

brown garden snail Cornu aspersum (Müller, 1774) (previously divided into two

subspecies: Cornu aspersum aspersum (Müller, 1774) and Cornu aspersum maxima

(Taylor, 1883)), as well as the Roman Snail—Helix pomatia Linnaeus, 1758. These

animals are highly productive, require relatively little space, are easy to breed and their

maintenance does not require large financial outlays. This review focuses on the

prospects of food snail farming in Europe. It discusses the living conditions, the

nutritional value of the snails’ meat, and the way of feeding the animals, paying particular

attention to issues still not scientifically resolved, such as the need for micro and macro

elements, as well as fat and carbohydrates.

According to Panlasang Pinoy (2021) bopis is a spicy Filipino dish made from minced

pigs lungs and heart. This can be served as an appetizer for beer and alcoholic

beverages; it is also considered as a main dish and is best served with steamed white

rice. Many Filipino enjoy having this dish because of its spice, unique flavor, and soft

texture. The spice depends on the amount of bird’s eye chili used, while the texture is the

result of long hours of simmering. The unique taste, on the other hand, relies on two

factors: the seasonings and the technique used in neutralizing the pungent odor of the

pig’s lungs.It is a must to neutralize the pungent and gamy odor of the lungs before

starting to cook. There are many ways to do this; one is to boil and simmer the lungs with

cooking wine, or you can simmer it with herbs and spices. I do both depending on the

availability of the ingredients. It is said that bopis has Spanish origins, though there

doesn’t seem to be any record of the meaning of the word in the original language.

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 Jogora Asperata have a single and conical gonad located in the posterior spiral part of

the shell. Guradal tissue is located over the digestive gland and is in intimate contact

with it. Mal gonads exhibit pale yellow to dark yellow colorations. Whereas females were

characterized by pale to creamy white coloration. This coloration is also observed in the

prosobranch gastropod. This Carinifera ( Radwan et al. 2009 )

According to Kohler and Glaubrencht, 2002 the reproductive cycle of Jagura

Asperta is synchronized with the seasonal changing monsoon climate, and its

reproductive activity is clearly restricted to the rainy season in Luzon between June and

December, this situation was verified in the population in Catanduanes, where in there

are two highest peaks of gonadal maturity, the month of October and December that

represent the time or season of spawning. Northeast monsoon (amihan) occurs during

these months, carrying rain to the region as it moves in its path.

Beyond its culinary value, Jagora asperata has also been investigated for its

potential medicinal properties. Chemical, Biological and Physical science investigated

the bio-functional activity of ethanoic extract from the snail mantle. The study freed out

that the extract contains various secondary metabolites, including soponins , tannins,

cardiac glucosides, flavonoids, terpenoids and steroid. The extract also showed pionising

antibacterial actually against Escherichia coli and staphylococcus aureus. This suggests

potential for developing new antibiotics or anti-inflammatory agents.

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Related Studies

The Mollusca is an extraordinary phylum, having repeatedly and successfully

colonized both land and water habitats. There are around 100,000 described species,

and they are second only to arthropods in species richness. The largest molluscan

classes are the Gastropoda and Bivalvia. One of the colonizers of fresh water belonged

to family Pachychilidae, and under it, the superfamily Cerithioidea. Cerithioideans are

pantropically distributed and of great ecological importance as grazers and detritus

feeders in most tropical to subtropical aquatic ecosystems (Köhler & Glaubrecht, 2002).

Under this group is Jagora asperata. J. asperata is restricted to the northern part of the

Philippine archipelago, as well as to Panay, Leyte, and Samar. Köhler et.al., (2002) work

was the only available reference that described the said species, in terms of morphology,

reproductive biology, and molecular genetics this gastropod is well-known (locally known

as Tabagwang, in some areas, it is called suso) in the Bicol Region, Philippines, in which

they are utilized as a source of income as well as for culinary purposes. Likewise, they

eat decaying organic matter and some bryophytes like mosses which abound on

12
riverbanks.regular collection of this organism is verified in several municipalities of the

region. Previously, some areas have plenty of this species, but now the local folks are

saying that it is no longer present in their areas. The population of J. asperata is now

threatened and at risk of collapsing due to anthropogenic activities, such as unregulated

collection. The absence of extensive study conducted in the region with regards to the

information on the biology and fishery of the species necessitated this study.The general

objective of the study is to establish information on the biology and fishery of tabagwang

(J. asperata) in the river of Catanduanes. Specifically, the study aims to determine the

physicochemical param of the river through temperature, speed of water current, pH,

water depth, and turbidity; the type of distribution and density; biology in terms of length-

weight relationship and reproductive biology; and its fishery in terms of growth, mortality

rates, exploitation rate, virtual population, and maximum sustainable yield.municipality.

the sampling stations measured 1,000 m in length and 10 m in width on the average.

According to the study conducted by Lamarck, 1822, jagora asperata known to

Bicolanos as tabagwang is an edible mollusc species thriving in rivers of the Bicol region.

It is being harvested and cooked in coconut milk mixed with edible fern. There is a dearth

of information regarding its biology and fishery in the Bicol region. This absence of

information necessitated this study. The study was conducted in Buradan River, Viga,

Catanduanes, from January 2013 to May 2014. Spatial distribution of the species was

observed to be a clumped distribution (mean index of aggregation is 0.03). There were

28,921 individuals gathered: the average length is 40.14 mm and average weight is 4.57

g. The length-weight relationship was obtained as W = 0.00025 × L=2.624. The

estimated length-at-first maturity was 32.04 mm for females and 33.64 mm for males.

This species exhibits ovoviviparity as the mode of development. The distribution of the

sexes is 1:1. Gonado-somatic index is highest in the months of October and December.

The estimated population param were: L ∞ = 71.26 mm, K= 0.39 year−1,Z= 1.85 year−1;

M= 0.69 year−1; and F= 1.16 year−1. Exploitation rate is 0.63. The estimated MSY/R is

13
6.53 g per recruit, corresponding to a length of 48.29 mm, and the F(MSY) is 3.5 per

year. The results showed that the population of J. asperata is overexploited and

overfished, and management policy must be implemented for the stock to recover.

Sando et.al. (2013) snails are used in human nutrition daily in some regions of

the world. The acceptability of snail meat affected by many different factors (habits,

customs, etc.) but the most important is way of preparing. This paper describes sensory

attributes of snail’s meat quality, prepared in two ways, French and Mediterranean.

During meals preparation with snail’s meat, various supplements and spices can greatly

enhance the sensory properties, especially smell and taste. Results of overall

acceptability in this paper show that the Mediterranean way of prepared snails are

statistically significant (p<0.05) more acceptable.

Gopta et.al. (2024) Snails are molluscs with a muscular foot (edible organ), and

their entire body is encapsulated in a calcareous shell. Snail consumption is a popular

food culture in Asia and selected regions of Europe. Snail meat is rich in essential

nutrients, particularly protein (up to 21 % on a dry matter basis) and several essential

amino acids, including leucine, lysine, threonine, valine, and isoleucine, and also

unsaturated fatty acids (>45 % of total fat). Snail meat is a rich source of various

minerals, particularly calcium and magnesium. Thus, snails seem to have superior meat

quality and demonstrate massive potential for utilizing them as an alternative food or

feed ingredient. Additionally, snail meat as well as mucus could be used as a bioactive

and health-promoting food component with specific health benefits for humans. Snails

can play a crucial role as an alternative nutrient source for livestock, in addition to their

applications as food. Snails could be used as a feed ingredient in the form of whole snail

meal or snail flesh meal in the diets of livestock, particularly monogastric animals, to

replace conventional sources of protein, such as soybean meal

Bio-Functional Activities of Jagura Asperata (Lamarck, 1822) Mantle Ethanolic

Extracts

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 Jagora Asperata is an endemic fresh water snail species found in the Philippines.

Currently, there is a little research elaborating the secondary metabolites of the snail of

few extensive studies have been conducted to assess the bio-functionality and

metabolite constituents of Jagura asperata (locally called tabagwang), results indicate

the presence of saponins, tannins cardiac glycosides, flavonoids, terpenoids and

steroids in Jagura Asperata ethanol extract. The extract also shove promising

antibacterial activity against Escherichia Coli and styphylococcus with mean zones of

inbition of 18.16 mm and 18.66 mm respectively. Cytotoxity test also revealed low to

brine shrimp with this jagora asperata can be candidate for exploitation and isolation of

novel natural products with pharmacological importance.

Jagora asperata, being an endemic Philippines species, in a component of the

local ecosystem, and investigation of its bioactivity and secondary metabolites is

important. In this study, ethanol extract of its mantle were found to contain various

chemical constituents and passes antibacterial and cytotoxic activities to the best of our

knowledge, this study is the first to present information regarding the bio-functional

activities to this endemic species, this preliminary investigation in bioactivity of jagora

asperata suggest that this organism can be further exploited and study to better

elaborate their capacity as noble natural resources of pharmacologically important

compounds.

Jagora asperata an species of freshwater snail with an operculum that belongs to the

family of pachychilidae.

The shell of an adult jagora aspirata can be as long as 50 to 80 ml or 0.71 in this

shell is solid dark brown to yellowish brown highly tower shade comprising up to twelve

whorls. The apical whorls truncated, the sculpture of the shell shows closely spaced axial

ribs and spiral elements with tiny nodules.

15
 The body of this snail is gray to black with filiform antennae. They are

characterized by a unique reproductive system, including a long sperm gutter, a very

short a spermatophore bursa and a prominent lateral ridge working as a seminal

receptacle. females carng eggs and juvenile stages within their mantle cavity. These

snail feed on detritus and algae.

Biological inputs to the management of tabagwang or jagora aspirata in Puradan

river viga catanduanes

The population of tabagwang (jagura asperata) in Buradan river Viga,

Catanduanes, Philippines is over exploited and overfished, and management policy

implementation is needed for its recovery. Jagora Asperata (Lamarck 1822) known to the

Bicolano’s a tabagwang is an edible mollusk species thriving in rivers of the bicol region.

It is being harvested and cooled in coconut milk mixed with edible fern. There is a dearth

of information regarding its biology and fishery in a Bicol region. These absence of

information necessitated this study the study was conducted in Puradan river Viga

Catanduanes from January 2013 to May 2014. Spatial distribution of species was

observed to be a clumped distribution (mean index of aggegation is 0.03). There were

28,921 individuals gather the average length is 40.14 mm and average weight is 4.57 g

the length weight relationship was obtained as w = 0.00025 + l = 2.624. the estimated

length at first maturity was 32.04 mm for females and 33.64 mm for males this species

exhibit ovoviviparityas the mode of development the distribution of the sexes is 1:1

Goradosomatic index is highest in the months of October and December the estimated

population param where L=71.26 mm k = 0.39 year - 1.7 = 1.85 year 1:M=0.69 year - 1:

and F=1.16 year-1. Exploitation rate is 0.63 the estimated MSH R is 6.53 of

corresponding to a length of 48.29 mm and the F (MSY) is 3.5 per year. the result

showed that the population of jagora asperata is over exploited and over finished and

management policy must be implemented for a stock to recover.

16
Systematic studies of Brotia costula episcopalis, first intermediate host of

paragonimus westernmani in Malaysia

This freshwater snail lives successfully on the sandy bottom of clean water rivers or in

the mud of narrow tangled jungle streams. Females broad and average of 14.3 young for

female, young attain up to 3.5 whorls before berth. Functional males are evident from

morphological examination and confirmed by histological analysis. Adults lived well in the

laboratory (less than 20% mortality in 12 months) young girl slowly when provided with

variety of foods (2.0 mm per month no mortality and one year when provided with food).

Decollation of the top 3- 4 whorls of the shell spire accured in young at 37 weeks in

culture there were no mayor difference between river and stream population (separated

by 13 miles different drainage) in electrophoretic profiles of proteins from front - muscles

with japanese semisulcospira libertina (family pleuroceridae) revealed a relative Brotia

(H. Adams, 1866) are Acrostoma, antimelania, Brotella, Paracrostoma, and Wanga.

Future studies Brotia to be a synonym of Sulcospira ( Troschel, 1858). A note on Brotia

asperata (lamarck, 1822) from the Philippines is given

Health benefits of snail

Snail can offer potentially help benefits due to their nutritional composition and

the presence of certain bioactive compounds based on the study here are some benefits

of freshwater snail.

1. Rich source of protein; Suso is a good source of high quality protein which is essential

for tissue repair, muscle growth and overall body function

2. Nutrients dense; Snails contains essential nutrients such as iron, calcium, magnesium

and zinc essential for maintaining bones health, proper nerve function and immune

system support.

3. Vitamins; Snail may contain various vitamins including vitamin b12, which is crucial for

red blood cell formation and neurological health, as well as vitamin a and vitamin d.

17
4. Omega 3 fatty acids; Suso contains omega-3 fatty acids which are beneficial for heart

health reducing inflammation and supporting brain function.

5. Collagen and Glycine; snail meat contains collagen and glycine which are important

to the skin health joint function and of and overall structure of connective tissues

6. Low in saturated fat; freshwater snail are generally low in saturated fat which can

contribute to heart health and help lower the risk of cardiovascular diseases

7. Potential antioxidants snail may certain antioxidant such as selenium and vitamin e

which help protect cells from oxidative stress and reduces the risk of chronic diseases.

Cultural traditional uses in some culture freshwater snails have been used for their

potential medicinal properties, promoting wound healing and improving respiratory

conditions

Synthesis of the State of the Art of the Related Literature and Studies

The synthesis of the related literature and studies on snail (tabagwang) and

bopis provides a comprehensive view of the cultural, nutritional, and environmental

aspects of these food items. Tabagwang, specifically jagora asperata, are highlighted for

significant sources of protein and low amounts of fat, snails are also good sources of

iron, calcium, Vitamin A, and a number of other minerals..Snail’s meat is tender, juicy

and tasty, good digestible which is similar with conventional meat.

Overall the prevous study, highlights the intersection of culture, nutrition,

sustainability, and culinary heritage in the context of snail (tabagwang). Have a rich

history, nutritional benefits, and environmental implications that contribute to their

significance in the culinary landscapes in the Philippines particularly in Catanduanes.

These contribute to a better understanding of consumer preferences, product

development, sensory analysis, and optimization techniques in utilizing tabagwang in

making bopis in various culinary applications, showcasing the potential for innovation

and improvement in food products derived from these sources.

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Gaps Bridge of the Study

Several inadequacies in the literature review were addressed in the current study.

While studies on tabagwang alone have been conducted, none have examined the

combination of the two ingredients when making bopis. Snail as flour and feed have

been the subject of previous research; however, none of them have looked at the

combination of these ingredient in bopis.

Through the creation and assessment of tabagwang meat’s bopis, this study

closed the gap. By utilizing the nutritional advantages of foods, this method produces a

healthier cuisine. The goal of the project was to provide a unique food product that could

potentially solve the issue of hunger and malnutrition in the Philippines while utilizing

abundant locally available components. The goal of the study was to enhance dietary

quality and give consumers a Catandunganon version of bopis by using this tabagwang

meat as the main ingredients of bopis.

19
Conceptual Framework

This study aimed to utilize and determine the level of acceptability of tabagwang

(jagora asperatas) in making.

Figure 1 shows the independent and dependent variables of the study. The

independent variables involved the utilization of proportion of tabagwang yielded the best

characteristics of bopis (a) sample 1 (30% tabagwang’s meat and 70% pork) (b) sample

2 (50% tabagwang’s meat 50% pork) (c) sample 3 (70% tabagwang’s meat and 30%

pork) (d) sample 4 (100% pork) original-controlled. While the dependent variables

involved the evaluation of the quality characteristics of the product by the panel of

evaluators in terms of color, aroma, texture, and flavor and the determination of the level

of acceptability of the product by the potential consumers.

Bopis out of tabagwang meat’ s with acceptable treatment was the target output of

this study. Figure 1. Conceptual Paradigm

Independent Variable Dependent Variable

20 Evaluation of qualitative
The different proportion of characteristics of tabagwang
tabagwang (jagora asperatas) bopis? (jagora asperatas) as a
component of bopis in terms of:
 a. Color

Theoretical Framework

Theoretical framework of this is grounded in Ecological System Theory,

sustainable Food System Theory and the sustainable Development Goals (SDGs),

particularly through the lens of Agroecology. Ecological system theory formulated by Urie

Brofernbrenner, emphasizes the interconnectedness of individual and their environment,

which is directly applicable to how local resources such as snail meat in Summit Viga

Catanduanes can be utilized to address both community needs and other ecological

challenges. This theory underscores the role of local ecosystems in offering sustainable

alternatives for food production promoting community driven solution to global issues like

food security and environmental sustainability.

Sustainable food system theory complements this by advocating for the

integration of environmentally responsible practices throughout the food production

chain-from cultivation to consumption. The theory highlights the importance of utilizing

low impact locally source resources like snails which have minimal environment,

degradation while providing significant nutritional benefits. The study draws on this

21
framework to explore how snail meat can serve as alternative protein source contributing

the both ecological sustainability and the welfare of local community.

In addition, the research connects with the sustainable development goals

particularly those addressing food security and sustainable agriculture Telma and

Flariani (2024) highlight that the simple action such as valuing local products and

embracing agreocology can promote food security, preserve cultural knowledge, and

protect biodiversity. Their work emphasizes that community based food practices like

utilizing local snail (tabagwang) in bopis aligned with global goals for sustainable

development, fostering local governance and improving quality of life. This holistic

theoretical approach enables the study to advocate for sustainable food innovations that

resorate with local culture with contributing to broader sustainability objectives.

CHAPTER 3

RESEARCH DESIGN AND METHODOLOGY

This chapter presents the research design, sources, data, instrumentation and

validation, data gathering procedure, and statistical data treatment.

Design of the Study

Researchers will conduct an experimental method which is a scientific way of

studying things by looking at how changing one factor (independent variable) affects

another factor (dependent variable) and purposely change the independent variable to

see what happens to the dependent variable. Researchers will do this over time to

understand the relationship between these variables and draw conclusions based on

their observations (Srivastava, 2021).

This research altered the concentrations of the ingredients specifically the main

ingredients, from pig’ s offal to tabagwang’ s meat and study its effect on the quality

characteristics and level of acceptability of the tabagwang’ s bopis since the primary

objective of this paper is to innovate new delicacies with Catandunganon version or twist.

22
 According to Hassan (2023) experimental method is a plan carefully made to

make sure the experiment can test the question properly and to keep other things from

affecting the results.researchers formulate steps and process on how this study and the

new product could be presented.

Sources of Data and Population of the study

The evaluation of the product's quality characteristics will be done one by twenty

(20) panel of evaluators. The number of panelists selected was based on the study of

Singh et al., 2021. The evaluation criteria were derived from the study of Tugay, 2014

and Aldave, 2020 and were modified as a guide to ensure the accuracy of collecting data

techniques. Anyone who fell within the criteria stated below was considered to evaluate

the product:

1. A teacher/professor/instructor of BTVED in CPIC

2. Chef, Cook, etc., or works in the field of culinary arts, food trade, or restaurant or

café and food vendors

Food product evaluators came from different institutions and food establishments in

Virac, Catanduanes have expertise in food and nutrition and are qualified to the

mentioned qualifications.

On the other hand to test the level of acceptability, the researchers will use a 5-

point hedonic scale to determine the level of acceptability of tabagwang meat’s bopis in

different treatments, in terms of color, aroma, texture, and flavor which according to

23
Aldave (2020 ) the test shall evaluate the degree of liking and disliking of the said

product among selected respondents representing the consumer's subjects. The

utilization of the product will be conducted at CPIC laboratory a total of twenty

respondents will be selected: five randoms cooks of canteens and food vendors, seven

faculty staff in the Christian Polytechnic Institute of Catanduanes Inc. (CPIC) BTVTED

instructors, five college student from Christian Polytechnic Institute of Catanduanes Inc.

(CPIC) and three random chefs of restaurant or café.

Research instrument

In this study, the researchers will used a scorecard as a tool. The scorecard will

be based on Aldave (2020) work. The researchers will made modifications to this

scorecard by altering the descriptive terms used to evaluate the quality characteristics of

the tabagwang’s meat bopis.

The 5-point hedonic scale was adapted and modified by the researchers from the

study of Aldave, (2020). The hedonic test assesses the level of consumer approval and

contentment regarding product characteristics. It serves as a measurement scale for

gauging the overall, general opinion about a product, indicating the degree of

respondents' liking or disliking for something, such as a product they sampled or a

concept they observed.

24
Score Card Rating Scale

Product Name: Tabagwang bopis

Judge Name: _________________

Direction: Taste the sample and rate it using the number in degree of preference written

bellow as your rating guide.

Degree of Preference

1. Objectionable

2. Need improvement

3. Good

4. Very good

5. Excellent

Question:

From 1- 5 how can you rate the color, texture, taste, acceptability of tabagwang bopis?

25
 PROPORTIO COLOR TASTE TEXTURE ACCEPTABILIT

N Y

1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 1 2 3 4 5

SAMPLE 1

SAMPLE 2

SAMPLE 3

SAMPLE 4

TOTAL

Data Gathering/Procedure

The procedure used in data gathering consist 3 stages: (1) the utilization of

tabagwang (jagora asperatas) in making bopis, (2) the evaluation of quality

characteristics of tabagwang (jagora asperatas) in making bopis, and (3) determining the

level of acceptability of tabagwang (jagora asperatas) in making bopishopia as evaluated

by consumers.

STAGE 1: Utilization of tabagwang (jagora asperatas) in making bopis

STAGE 2: Evaluation of quality characteristics of tabagwang (jagora asperatas) in

making bopis

STAGE 3: Determining the level of tabagwang (jagora asperatas) in making

bopis

Figure 2: Stages of the Data Gathering Procedure

26
STAGE 1: Utilization of tabagwang (jagora asperatas) in making bopis

Table 1

Tabagwang Meat in the Experimental recipe in making Bopis

INGREDIENTS QUANTITY

SAMPLE 1 SAMPLE 2 SAMPLE 3 SAMPLE 4

Tabagwang Meat 300 grams 500 grams 700 grams 1000 grams

Pork 700 grams 500 grams 300 grams 1000 grams

Long green pepper 3 pcs 3 pcs 3 pcs 3 pcs

Carrots 2 diced 2 diced 2 diced 2 diced

Ginger 3 thumbs 3 thumbs 3 thumbs 3 thumbs

Onion 2 pcs. 2 pcs. 2 pcs. 2 pcs.

Garlic 5 cloves 5 cloves 5 cloves 5 cloves

Water 1 ½ cup 1 ½ cup 1 ½ cup 1 ½ cup

Ground black ¼ tsp ¼ tsp ¼ tsp ¼ tsp

pepper

Cooking oil 4 tbsp 4 tbsp 4 tbsp 4 tbsp

Fish sauce ½ tsp ½ tsp ½ tsp ½ tsp

Seasonings 1 tsp 1 tsp 1 tsp 1 tsp

Bay leaves 5 pcs 5 pcs 5 pcs 5 pcs

PROCESS OF MAKING TABAGWANG MEAT’S BOPIS

SAMPLE 1

Pig’ s meat preparation

1. Clean the pigs heart and lungs.

2. Boil 700 grams of pig’ s heart and lungs in a water with salt for 45 minutes to 1

hour.

3. When it boiled, turn off the fire and drain the pig’ s meat.

27
 4. When it cool, chop into small cube.

Tabagwang’ s meat preparation

1. Clean and brush the tabagwang, at the pointed part of the shell for about .7 cm

2. After cutting the pointed part of tabagwang, wash again and transfer in a bowl.

3. Boil the tabagwang for about 5-8 minutes for medium heat.

4. Turn off the fire and drain the tabagwang.

5. Let it cool, remove the flesh or meat of tabagwang using toothpick and get 300

grams of tabagwang meat and set aside the rest of tabagwang.

6. In a pre-heated clean pan, put cooking oil in it.

7. Sauté the ginger, garlic, onion, after about 1 minutes put the carrots

8. Add the tabagwang meat and pig’ s meat

9. Put the ground black pepper, bay leaves, soy sauce, chili pepper,and water wait

to simmer

10. Transfer it in a clean dry plate

SAMPLE 2

Pig’ s meat preparation

1. Clean the pigs heart and lungs.

2. Boil 500 grams of pig’ s heart and lungs in a water with salt for 45 mins. to 1 hour.

3. When it boiled, turn off the fire and drain the pig’ s meat.

4. When it cool, chop into small cube.

Tabagwang’ s meat preparation

1. Clean and brush the tabagwang, at the pointed part of the shell for about .7 cm

2. After cutting the pointed part of tabagwang, wash again and transfer in a bowl.

3. Boil the tabagwang for about 5-8 minutes for medium heat.

4. Turn off the fire and drain the tabagwang.

5. Let it cool, remove the flesh or meat of tabagwang using toothpick and get 500

grams of tabagwang meat and set aside the rest of tabagwang.

6. In a pre-heated clean pan, put cooking oil in it.

28
 7. Sauté the ginger, garlic, onion, after about 1 minutes put the carrots

8. Add the tabagwang meat and pig’ s meat

9. Put the ground black pepper, bay leaves, soy sauce, chili pepper,and water wait

to simmer

10. Transfer it in a clean dry plate

SAMPLE 3

Pig’ s meat preparation

1. Clean the pigs heart and lungs.

2. Boil 300 grams of pig’ s heart and lungs in a water with salt for 45 mins. to 1 hour.

3. When it boiled, turn off the fire and drain the pig’ s meat.

4. When it cool, chop into small cube.

Tabagwang’ s meat preparation

1. Clean and brush the tabagwang, at the pointed part of the shell for about .7 cm

2. After cutting the pointed part of tabagwang, wash again and transfer in a bowl.

3. Boil the tabagwang for about 5-8 minutes for medium heat.

4. Turn off the fire and drain the tabagwang.

5. Let it cool, remove the flesh or meat of tabagwang using toothpick and get 700

grams of tabagwang meat and set aside the rest of tabagwang.

6. In a pre-heated clean pan, put cooking oil in it.

7. Sauté the ginger, garlic, onion, after about 1 minutes put the carrots

8. Add the tabagwang meat and pig’ s meat

9. Put the ground black pepper, bay leaves, soy sauce, chili pepper,and water wait to

simmer

10. Transfer it in a clean dry plate

SAMPLE 4

Pork’ s meat preparation

29
1. Clean the pigs heart and lungs.

2. Boil 1000 grams of pig’ s heart and lungs in a water with salt for 45 mins. To 1

hour.

3. When it boiled, turn off the fire and drain the pig’ s meat.

4. When it cool, chop into small cube.

5. In a pre-heated clean pan, put cooking oil in it.

6. Sauté the ginger, garlic, onion, after about 1 minutes put the carrots

7. Add the pig’ s meat.

8. Put the ground black pepper, bay leaves, soy sauce, chili pepper,and water wait

to simmer

9. Transfer it in a clean dry plate

30
 8. Turn off the
fire and drain the 9. Let it cool, remove
tabagwang. the flesh or meat of
tabagwang using
toothpick and get the
tabagwang meat and
1. Clean the 7. Boil the set aside the rest of
pigs heart and tabagwang for tabagwang.
lungs. about 5-8
minutes for
medium heat.
2. Boil pig’ s
heart and lungs 10. In a pre-
in a water with 6. After cutting heated clean
salt for 45 the pointed part pan, put cooking
minutes to 1 of tabagwang, oil in it.
hour. wash again and
transfer in a 14. Transfer it in
bowl 11. Sauté the a clean dry plate
3. When it ginger, garlic,
boiled, turn off onion, after
the fire and drain about 1 minutes
the pig’ s meat. put the carrots 13. Put the
5. Clean and ground black
brush the pepper, bay
tabagwang, at leaves, soy
4. When it cool, the pointed part sauce, chili
chop into small of the shell for 12. Add the
tabagwang meat pepper,and
cube. set aside. about .7 cm water wait to
and pig’ s meat
simmer

31
 1. Clean the pigs 6. Sauté the ginger, 7. Add the tabagwang
heart and lungs. garlic, onion, after meat and pig’ s meat
about 1 minutes put
the carrots

2. Boil pig’ s heart

and lungs in a water 8. Put the ground
with salt for 45 mins. 5. In a pre-heated black pepper, bay
to 1 hour clean pan, put leaves, soy sauce,
cooking oil in it. chili pepper,and
water wait to simmer

3. When it boiled, turn 4. When it cool, chop

off the fire and drain into small cube. set
the pig’ s meat. aside.
9. Transfer it in a
clean dry plate

Original recipe of bopis

Figure 3. Flowchat of Utilization Tabagwang (jagora asperatas) in making

Bopis

Tabagwang will be bought from to the mananabagwan vendor in San Miguel,

cleaned and prepared for development in cooking bopis. The product was developed

using the following proposition: (a) sample 1 (30% tabagwang’s meat and 70% pork

meat) (b) ample 2 (50% tabagwang’s meat 50% pork meat) (c) sample 3 (70%

tabagwang’s meat and 30% pork meat) (d) sample 4 (100% tabagwang’s meat)

Researchers will adapt and modify the recipe from Panlasang Pinoy (2021) to

develop the tabagwang’s meat bopis researcher modified their recipe. It is by, first, boil

tabagwang for 5- 8 minutes then remove tabagwang’s meat on its shell and set aside. In

a large pot, boil 8 cups of water. Put pork into the pot and continue boiling for 1 hour.

Remove the pig’ s offal let it cool down, and then dice into small pieces. Set aside. heat

oil on a clean pot. Sauté garlic, onion, and ginger. Add the tabagwang’s meat and pork

once the onion softens. Cook for 3 minutes while stirring. Add vinegar. Cook for 2

32
minutes. Pour 2 ½ cups of water into the pot. Let it boil. Add Knorr Pork cube and bay

leaves. Stir. Cover the pot and adjust the heat between low to medium setting. Continue

cooking until the liquid reduces to half. Add the carrot, chili pepper. Cook for 3 minutes.

Season with ground black pepper and fish sauce. Transfer to a serving plate.

STAGE 2. Evaluation of Quality Characteristics of tabagwang (jagora asperatas) in

making bopis

In this stage, the quality characteristics will be evaluated in terms of color, aroma,

texture and flavor. The panelists will be randomly selected from different establishments

and were chosen based on the set criteria. For product evaluation, the researchers

handed out a freshly cooked tabagwang meat’s bopis with different treatments to the

panelists together with a scorecard to let the panels evaluate the product. The raw data

collected will be used to calculate to achieve statistical results.

STAGE 3. Determination of the Level of Acceptability of tabagwang (jagora asperatas) in

making bopis

For the level of acceptability, the utilization of the product will be conducted to a

total of twenty respondents. They will be selected: five randoms cooks of canteens and

food vendors, seven faculty staff in the Christian Polytechnic Institute of Catanduanes

Inc. (CPIC) Food Major, five college student from Christian Polytechnic Institute of

Catanduanes Inc. (CPIC) and three random chefs of restaurant or café.

The researchers will hand out freshly cooked tabagwang bopis with different

treatments to the participants together with a hedonic scale to let the participants

evaluate the product. The raw data collected will be used to calculate to achieve

statistical results.

33
Statistical Treatment of Data

The following statistical tools were used to present the data clearly as they

appear in the table; It helps the researcher to prove the data gathered systematically and

clearly. The researcher prepared a matrix of data that she will provide to the panelist.

The following statistical tool was used for analysis of data:

Analysis of variance used to test the significance of the differences in the means of

three or more groups.

Weighted means is used to identify the respondent of price, taste and effectiveness.

34
 BIBLOGRAPHY

REFERENCES

Baghele et. Al.,2022 A review of the nutritional potential of edible snails: A sustainable
underutilized food resource

https://www.researchgate.net/publication/
368247453_A_review_of_the_nutritional_potential_of_edible_snails_A_sustainable_underutiliz
ed_food_resource

https://panlasangpinoy.com/bopis-pulutan-recipe/

De Jesus et.al., 2021 Biological Inputs to the Management of Tabagwang (Jagora

asperata) in Buradan River Viga, Catanduanes, Philippines. BU R&D Journal

Inaano et.al.,2020 Nutrient content and shelf life analysis of freshwater snail (Pila ampullacea)

instant baby porridge. Food Research

Galewska et.al., 2022 Edible snail production in Europe

https://pmc.ncbi.nlm.nih.gov/articles/PMC9597773/

Gopta et.al.,2024 The potential of snails as a source of food and feed

https://www.sciencedirect.com/science/article/pii/S2666154324003673

Merano (2014). Bopis Recipe

https://panlasangpinoy.com/bopis-pulutan-recipe

Zelman 2023 Snails: Are There Health Benefits?.

https://www.webmd.com/diet/health-benefits-snails

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