The effects of salting, fermentation, and frying on freshwater snails (Pila ovata) meat samples were studied. The proximate compositions of the processed and unprocessed samples were determined. Salting decreased protein and fat contents but increased ash, and dry matter. Fermentation significantly increased protein but decreased fat and carbohydrate. Frying increased the fat content as well as the dry matter. All processed samples were higher with protein (67.20% - 74.20%), dry matter (85.95% – 87.31%), ash content (1.18% - 2.51%) and fats (7.86% - 12.22%) compared to the unprocessed raw snail meat sample in which the values were protein (16.45%), dry matter (20.95%), ash content (0.72%), fat (1.83%).