#seafood utilization

The researchers utilize horn snail (Telescopium telescopium) or bagongon as the main ingredient in making patty which has not been actively consumed because of the relatively low popularity despite its abundance. Bagongon is a type of sea snail commonly found in coastal areas and muddy estuaries. The abundance of the horn snail and its nutritional value allows the researcher to produce horn snail meat patty for hamburgers containing a high content of horn snail that can maximize the taste and aroma of horn snail which would help prevent diseases. The main thrust of this study is to determine the acceptability of horn snail patty in terms of appearance, aroma, taste, texture, flavor, and general acceptability. The researchers used the experimental design and descriptive survey methods as a tool in gathering the data with the three treatments consisting of 125 g, 150 g, 175 g of horn snail meat. The gathered data were tabulated using the weighted mean and the One-way ANOVA. Results show that T1 had the best result among the 3 treatments in terms of color, texture, and flavor while T3 had the best results among the 3 treatments in terms of taste, aroma, and overall acceptability. Results show that the three treatments do not differ from each other in overall acceptability and the null hypothesis is accepted. Furthermore, the three treatments were generally acceptable thus suggested that horn snail could be a good substitute for making a patty and can be produced as a new food product.

Combining ability potential of the eight parents crossed in 8 × 8 full-diallel fashion and their 56 derived F1 hybrids were estimated to identify superior parents, desirable cross combinations and to fig. out mode of gene action for yield and related traits. Parental pea genotypes and F1 hybrids were planted in randomized complete block design with three replications at The University of Agriculture Peshawar-Pakistan during 2018-2019 pea-crop growing season. Mean squares due to general combining ability (GCA) and specific combining ability (SCA) effects were observed significant (p ≤ 0.01) for most of the studied traits which indicated the importance of both additive and non-additive gene actions in controlling their expression. The SCA variances were observed higher in magnitude than those of corresponding GCA variances, resultantly with GCA/SCA ratio of lesser than unity for seeds pod-1, 100-green seed weight and green pod yield depicting the importance of non-additive gene action in the inheritance of these characters. Leena Pak was identified as the good general combiner for days to first picking (-11.52) and plant height (-27.25) while UAP-29 appeared as the good general combiner for pods plant-1 (7.57). Highest GCA effects for seeds pod-1 (0.53), and green pod yield (10.16) were manifested by UAP-47. F1 cross combination UAP-47 × UAP-29 manifested the highest SCA effects for seeds pod-1 (1.31) and green pod yield (14.10). The genetic potential of the parental genotypes Leena Pak, UAP-29 and UAP-47 while F1 cross UAP-47 × UAP-29 for the desired traits could be exploited in pea hybridization programs.