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A study was conducted to know the nutritive value of Edible part of Periwinkle(Turritelacommunis). The proximate composition of periwinkle in both raw and boiled samples wasinvestigated. The proximate analysis was evaluated using standard analytical procedures. The proximate analysis revealed in raw sample that the moisture content is 15.5, ash content is 16.0%, crude fat is 18.8%, crude Fibre is 0, crude protein is 36.94% , and carbohydrate is 12.76% ; and in boiled sample moisture content isdoi:10.5897/ajb11.590 fatcat:b6eyhnyyo5b47pyzvmdc5abn34