Periwinkles are small edible snails commonly available for sale in markets, most especially in the southern part of the country. Its consumption has drastically increased in sub-sahara Africa due to the recent awareness on avoiding red meat for health reasons. Also,it is useful for general health and brain development. However, periwinkles are known to harbor various microorganisms that they consume during feeding. Despite it’s enormous importance, there is limited literature on the biological and proximate properties of tympanotosus fuscatus and pachymelania aurita periwinkles. This study aims to determine the effect of cabinet and oven drying methods on periwinkle meat's proximate and microbiological properties. The washed periwinkle samples were sorted manually to remove dirt and other extraneous materials. It was then blanched in hot water (100⁰C for 10mins), using a sterilized needle to extract the meat. The initial microbiological and proximate properties of the two periwinkle meat varieties extracted were then determined. Afterward, the periwinkle meat samples were dried using the cabinet and oven drying methods to a safe storage moisture content level of 8.69% and 13.5%. The results of the microbial analysis reveal that fresh periwinkles have higher microbial loads than the oven and cabinet-dried samples. The bacterial load of pachymelania aurita and tympanotosus fuscatus for freshly extracted meat samples (4.23x104 cfu/g, 4.05x104 cfu/g) was reduced to 1.15x103cfu/g, 1.21x103 cfu/g after oven-drying and 1.26x103 cfu/g, 1.31x103 cfu/g for cabinet dried samples. The fresh samples' fungi count, coliform count, and salmonella count were drastically reduced in the oven and cabinet dried samples with statistically significant differences (P< 0.05). Generally, the analysis revealed that oven-dried periwinkles are nutritionally richer than the fresh and cabinet-dried periwinkle samples due to its higher proximate values. The generated data will help design and develop efficient processing, drying, transportation, and storage of periwinkle meat.