Humans have used snails as food since prehistoric time. Tools to extract the soft parts of land snails through deliberately punched holes in the shells have been identified from human habitation 12,000 years ago in North Africa (Hill et al., 2015) and archaeological evidence from a site in northern Alabama suggested that 2500 BC, the hunter-gatherer population of the New World also consumed gastropods (Schoeninger and Peebles, 1981). Indeed to this day mollusks, including fresh water and terrestrial species of snails, have been acceptable as food in many parts of the world, including New Caledonia Jamaica, Mexico, Taiwan, Formosa, the Philippines (Baby et al., 2010), Thailand and, of course, the Mediterranean countries with in particular, France where “escargots à la bourguignonne” are still regarded a world famous culinary delicacy (Peterson, 2002). Land snails despite their long history as a human food item, are nevertheless considered a non-conventional wildlife protein source and their consumption, as in the Ishan, Afemai, and Isoko regions of Africa, is often restricted to a certain section of the population and governed by food taboos (Meyer-Rochow, 2009). However, snails are now in the process of becoming a highly relished delicacy, often marketed as ‘Congo meat’, at least in Nigeria (Fagbuaro et al., 2006). If the global population growth rate with an anticipated projection of 9 billion by 2050 is any guide (Bongaarts, 2009; Roberts, 2011), there will be huge pressure on the existing sources of animal protein and a shift to greater use of protein-containing plants can be anticipated. However, from a nutritional point of view, animal proteins possess a higher nutritional value than those of plants, because animal proteins contain larger quantities of essential amino acids (Yen, 2009).