Effects of Processing Practices (Boiling and Drying) on the Nutritional, Microbial, and Physical Quality Attributes of Small Fish (Dagaa) in Small-Scale Fishery Systems

Small fish (Dagaa) are a crucial protein source, but their potential is limited by substantial postharvest losses across the value chain, particularly during processing. Small-scale fisheries (SSF) rely on salting, boiling, and sun-drying, yet their effects on quality and energy efficiency remain underexplored. This study evaluated the combined influence of boiling, salting, and drying on the nutritional, microbial, and physical properties of Dagaa, and the energy efficiency of Dagaa processing. Four processing treatments, namely fresh, salted unboiled-dried, and salted boiled-dried under varying boiling times (12 and 15 min), were evaluated. Pre-boiling in brine significantly increased protein retention and reduced microbial population to levels below permissible regulatory limits relative to unboiled dry salted treatments (p