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For many years, open sun drying (OSD) has been the common way of preserving fish among the fishing households in Malawi. The main limitations of this technique have been increased fish quality deterioration and microbial contamination. Two fish solar dryers (FSD) were constructed under the SEEDFISH project along the Western Shore of Lake Malawi (WSLM) as a way of minimizing the effects of using OSD and provide a better way of drying fish in the area. The FSD though adopted, the fishing households have been seeking alternatives for its sustenance. This study estimates the households' willingness to pay (WTP) and their influencing factors while using contingent valuation (CV) approaches. A wide range of data collection methods (exploratory surveys, focus group discussions, key informant interviews, and field observations) was employed. A total of 200 fishing households were randomly interviewed. The results showed that 144 (72.4%) of the respondents were willing to pay because the FSD was seen as a way of mitigating the climate change impact, improving livelihoods, and reducing post-harvest losses. The mean annual aggregate WTP amount was estimated at MK3,648,750 (US$4,865). Those households (27.6%) not willing to pay argued that they had a low level of income while others could not see any value of the FSD. The regression coefficients of age and gender of household head (GHH) were negative (P =-6.02 and Wald of 5.34, [beta] = -6.92, Wald of 2.01) and significant (p Key words: Contingent valuation, Fish solar dryer, Lake Malawi, Willingness to pay, INTRODUCTION Malawi is a country traditionally associated with capture fishery [1]. Fisheries resources play a vital role in supporting the livelihoods of the majority of lakeshore populations. The current estimate [...]

Processing fish and fish products ensures longer shelf life, reduced post-harvest losses, better nutrition and organoleptic qualities, and attracts better market prices. However, traditional smoking, which is a common fish processing method in Malawi, is becoming difficult due to the huge volumes of wood used in the face of rapid loss of forests. Recently, fish processors have also started frying freshly caught fish as a way of processing before sale. This study compared the efficiency of wood utilization between the traditional smoking kiln, the Food and Research Institute smoking kiln (FRISMO), the modified smoking kiln and frying for Engraulicypris sardella and Copadichromis species. The processed fish were tested for consumer acceptability. The amount of wood for smoking Copadichromis species was 0.98, 1.24, 1.42 and 1.84 kg/kg of fish processed with the modified, FRISMO, traditional kilns and frying, respectively. These values were, however, not significantly different (P>0.05). More wood (P Keys words: Smoking, frying, Copadichromis species, Engraulicypris sardella, wood usage, INTRODUCTION High fish post-harvest loss is undermining the growth of the fisheries businesses in the face of unstable and declining fish catches. In Malawi, fish post-harvest losses are estimated to [...]

Processed fish and fish products have high nutritional value, longer shelf life and fetch better prices on the market in contrast to freshly caught fish which are highly perishable. Processing, however, alters nutrient composition of a product underpinning the need for caution when consuming processed products. The study analyzed the effect of traditional smoking and sun drying on proximate composition (moisture, protein, fat and ash) of Diplotaxodon species locally known as Ndunduma. This is an important commercial cichlid species harvested across the entire Lake Malawi by both artisanal and commercial fishers. Fresh Diplotaxodon fish samples were collected from fishers' boats in the southwestern part of Lake Malawi, Malawi immediately after catch early in the morning. The fish were washed then weighed and thereafter, smoked in a traditional smoking kiln and sun dried on reed mats. Determined percent moisture, protein, fat and ash content for smoked fish were: 12.22[+ or -]0.05, 55.30[+ or -]1.67, 25.31[+ or -]2.78 and 12.96[+ or -]0.72, respectively, while corresponding values for fish that were sun dried were: 24.28[+ or -]0.14, 52.80[+ or -]1.28, 22.36[+ or -]0.26 and 13.81[+ or -]0.14, respectively. Overall, results show reduced protein content in processed fish (smoked and sun dried) (P0.05). Significantly low moisture content in smoked fish is indicative of a product with longer shelf life since moisture favours rapid microbial growth causing freshness quality deterioration. Although not significantly different, high fat (P>0.05) and ash (P Key words: Diplotaxodon species, Ndunduma, processing, proximate composition, Lake Malawi, INTRODUCTION Diplotaxodon are an important offshore species widely distributed across the entire Lake Malawi in Malawi, Southern Africa. The species is probably the most abundant of the cichlids in the [...]

Fish is a nutritious food and an excellent source of animal protein in the human diet containing many vitamins and minerals that are essential for the human body. In Malawi, fish is the major source of affordable dietary protein for humans. Lake Malawi tilapia (Oreochromis karongae) locally known as Chambo, is the most preferred and highest value commercial food fish species obtained from Lake Malawi. Several methods are used to prepare/cook the fish viz.: boiling, deep frying in edible cooking oil, grilling, and/or roasting over fire. However, the fact that cooking alters the nutrient content in foods underscores the need to understand nutritional effects of different food cooking/processing methods. This study investigated effect(s) of cooking fresh fish (Lake Malawi tilapia) by boiling, roasting, pan frying and, using a locally made fireless cooker) on its proximate (protein, fat, ash and moisture) and mineral (calcium, magnesium, zinc, iron and phosphorus) composition. Highest and lowest values for crude protein were reported in fish processed using the fireless cooker (64.3[+ or -]0.2%) and roasting (59.9[+ or -]0.4%), respectively (P Key words: Fireless cooker, boiling, roasting, pan frying, tilapia, Lake Malawi, Malawi, INTRODUCTION Fish is a nutritious food and an excellent source of the much needed animal protein in the human diet, also being rich in essential vitamins and minerals [1]. In [...]

Lake Malawi Tilapia (chambo) fish species is widely consumed and forms the most important commercial fishery in Lake Malawi. However, as a highly perishable commodity, knowledge regarding how long fresh fish would remain in acceptable and safe condition in storage is indispensable for consumers and processors. Presently, no such information exists for the Lake Malawi Tilapia in Malawi. A study was therefore conducted to estimate shelflife of whole fresh Lake Malawi Tilapia stored in ice (0 °C) for 21 days. Sensory, microbiological and pH analyses were conducted to describe changes in quality and freshness of the fish with storage time in ice. Shelflife of the fish was estimated between 16 and 18 days. A strong linear correlation ([R.sup.2]=0.95) was observed between sensory demerit scores and storage time in ice. Total bacteria viable counts and pH at the time of sensory rejection of the fish were 1.6x[10.sup.7] cfu/g/[cm.sup.2] and 5.84 respectively. Pseudomonas and Micrococcus bacteria were found in relatively high numbers throughout the storage period. The study demonstrated that like other tropical fish, Lake Malawi Tilapia has a relatively longer shelflife. The long storage life in ice of Lake Malawi Tilapia is advantageous to most small scale fresh fish sellers and processors especially from rural areas in Malawi who solely depend on ice as a sole and affordable way of preserving fresh fish. Key words: Shelflife, Tilapia, ice storage, INTRODUCTION Issues regarding quality and safety of fish and fish products are gaining global attention due to the fact that fish is a highly perishable commodity. After death, a series [...]

For many years, open sun drying (OSD) has been the common way of preserving fish among the fishing households in Malawi. The main limitations of this technique have been increased fish quality deterioration and microbial contamination. Two fish solar dryers (FSD) were constructed under the SEEDFISH project along the Western Shore of Lake Malawi (WSLM) as a way of minimizing the effects of using OSD and provide a better way of drying fish in the area. The FSD though adopted, the fishing households have been seeking alternatives for its sustenance. This study estimates the households' willingness to pay (WTP) and their influencing factors while using contingent valuation (CV) approaches. A wide range of data collection methods (exploratory surveys, focus group discussions, key informant interviews, and field observations) was employed. A total of 200 fishing households were randomly interviewed. The results showed that 144 (72.4%) of the respondents were willing to pay because the FSD was seen as a way of mitigating the climate change impact, improving livelihoods, and reducing post-harvest losses. The mean annual aggregate WTP amount was estimated at MK3,648,750 (US$4,865). Those households (27.6%) not willing to pay argued that they had a low level of income while others could not see any value of the FSD. The regression coefficients of age and gender of household head (GHH) were negative (β =-6.02 and Wald of 5.34, β = -6.92, Wald of 2.01) and significant (p<0.05) suggesting that young people were more WTP than their counterpart. Males also coded as 0 were more willing to pay than females. On the other hand, household literacy level (HLL), household involved in fish processing (HIVFP), household social trust (HST), household institutional trust (HIT), household level of income (HLI), household experienced fish post-harvest losses (HEFPL), household access to extension services (HAE) and household social network (HSN) were positive (β = 2.97, Wald of 7.11, β = 6.37 and Wald of 5.41, β = 3.03 and Wald of 6, β = 11.2, Wald 9.02, β = 2.42, Wald of 8, β = 0.93, Wald of 4,81 and β = 2.50, Wald 2.10) and significant (p<0.05) suggesting that those HIVFP, had high HLL, HLI, HST, HIT, HSN and HEFPL were more willing to pay than their counterpart. These findings provide comprehensive baseline data for local government and communities in the development of more effective and holistic approaches to improving communities' climate change resilience. [ABSTRACT FROM AUTHOR]

The study on nutrient composition (moisture, protein, fat and ash), sensory quality, pH and organoleptic test of fresh Engraulicypris sardella stored at ambient temperature was investigated at various time intervals. Acceptable freshness (sensory) quality of the fish was estimated at 6 hours after which, consumer liking declined significantly (P<0.05). However, when fish were deep fried in edible vegetable cooking oil for about 15 minutes, its acceptability extended up to 14 hours of ambient storage suggesting the importance of processing in value addition. Significant (P<0.05) reduction in all nutrients was observed after 6 hours of ambient storage. In freshly caught fish, pH was close to normal (6.40) but decreased sharply during the first 3 three hours to 6.35 then increased to 6.36 after 6 hours before drastically decreasing to its lowest point (6.28) at 12 hours then rising sharply to 6.41 at 14 hours of ambient storage (rejection time). The study demonstrated that optimum nutrient content in fresh E. sardella can be obtained if fish are consumed not later than 6 hours of ambient storage. Therefore, it is recommended that beyond 6 hours of ambient storage, fresh E. sardella should be presented in a processed form to extend consumers' liking of the fish. [ABSTRACT FROM AUTHOR]

Sensory and nutrient quality was determined for Oreochromis shiranus - a tilapia endemic to the Shire River, southern Malawi. Fish had highest sensory (when deep fried in edible vegetable cooking oil) and nutrient content (raw) up to 3 hours. Organoleptically, processed fish were still liked by consumers up to 12 hours of ambient storage. Deterioration in acceptability of the fish significantly increased between 6 and 9 hours by a difference of 2 while changes between 3 to 6 hours, then 9 to 12 hours had a difference of 1. A strong linear correlation between sensory scores and storage time at ambient temperature (R2 = 0.916) may suggest the importance of time in maintaining freshness quality of fish. Moisture fluctuated with storage time but without significant changes (P>0.05). Ash content increased with storage time while crude fat and crude protein decreased (P<0.05). Significant increase in ash and moisture content (P<0.05) were only reported at sensory rejection of the fish. There were no significant changes (P>0.05) in crude fat content between 3 and 6 hours while changes were observed at 0 (initial) and 12 hours (rejection time) of ambient storage (P<0.05). Crude protein content did not significantly change during the first 3 hours of ambient storage (P>0.05) but significant changes were recorded after 6 hours till sensory rejection of the fish (P<0.05). Nutrient levels remained high after 6 hours despite the drop in sensory quality after 3 hours suggesting that an organoleptically rejected product can still be nutritionally wholesome underscoring the need to validate sensory data with other tests. [ABSTRACT FROM AUTHOR]

Fish is a nutritious food and an excellent source of animal protein in the human diet containing many vitamins and minerals that are essential for the human body. In Malawi, fish is the major source of affordable dietary protein for humans. Lake Malawi tilapia (Oreochromis karongae) locally known as Chambo, is the most preferred and highest value commercial food fish species obtained from Lake Malawi. Several methods are used to prepare/cook the fish viz.: boiling, deep frying in edible cooking oil, grilling, and/or roasting over fire. However, the fact that cooking alters the nutrient content in foods underscores the need to understand nutritional effects of different food cooking/processing methods. This study investigated effect(s) of cooking fresh fish (Lake Malawi tilapia) by boiling, roasting, pan frying and, using a locally made fireless cooker) on its proximate (protein, fat, ash and moisture) and mineral (calcium, magnesium, zinc, iron and phosphorus) composition. Highest and lowest values for crude protein were reported in fish processed using the fireless cooker (64.3±0.2%) and roasting (59.9±0.4%), respectively (P<0.05), against (64.4±0.3%) for the fresh fish (control). Fish that were pan fried showed significantly higher crude fat content (25.5±0.1%) (P<0.05) followed by samples prepared using the fireless cooker (15.3±0.1), and lowest values were found in fish that were boiled (12.1±0.2%). Fish from the fireless cooker had significantly high moisture content (10.6±0.1%), ash (17.1±0.3%), zinc (0.0±0.0µg/g), phosphorus (2.6±0.0µg/g) and reasonably, more calcium (54.2±7.0µg/g) and magnesium (0.5±0.0µg/g) (P<0.05). The lowest levels of minerals were recorded in fish that were roasted: calcium (44.8±0.1µg/g), magnesium (0.5±0.0µg/g), zinc (0.0±0.0µg/g) and phosphorus (2.0±0.1%) (P≥0.05). The results suggest that fish processed in the fireless cooker were of higher nutritional quality principally due to the relatively high content of the most needed nutrient - protein. Adopting and encouraging use of the fireless cooker could also be a way of saving energy thus; curbing dependency on fuel wood. The results also showed that cooking does not have significant effect on minerals in fresh fish. [ABSTRACT FROM AUTHOR]

Fish is a highly nutritious food in Malawi providing the most affordable dietary animal protein. In the lower Shire valley area of the country, the commonest consumed fish species is Oreochromis mossambicus (Mozambique Tilapia) which is usually smoked before marketing and/or consumption. Recently, the solar tent drying method has been introduced in the area as an environmentally smart technology to reduce dependency on use of fuel wood for processing fish as well as reducing problems faced during rainy season. However, processing affects nutrient value of foods underpinning the importance of consumer knowledge regarding proximate profiles in food to ensure that these are within the range of dietary requirement. This study determined the nutrient composition (protein, fat, ash and moisture; minerals - calcium, iron and magnesium) of Oreochromis mossambicus processed in a solar drier and traditionally smoked. Protein content was 50.62%, 61.26% and 54.79%; while crude fat was 5.91%, 13.43% and 8.90% respectively for fresh, solar dried and traditionally smoked fish. Determined moisture content was 91.97%, 15.90% and 24.54% in fresh, solar dried and traditionally smoked fish respectively, with significant differences between treatments (P<0.05). Ash content was also significantly different (P<0.05) between treatments - 11.12% (fresh), 17.58% (solar dried) and 14.72% (traditionally smoked). Mineral contents did not show any significant differences (P>0.05). It is concluded that fish processed in the solar drier are more nutritious and with a longer storage period than traditionally smoked fish. The lower Shire valley is the hottest area in Malawi hence use of solar drier could be an efficient, affordable and sustainable method of processing fresh fish. [ABSTRACT FROM AUTHOR]

Proximate composition (crude protein, moisture, crude fat and ash) and calcium of Barbus paludinosus locally known as matemba, smoked in traditional and improved smoking kilns was compared. This species makes the most important fishery in Lake Chilwa, Malawi. Matemba is also highly nutritious because it is consumed whole due to its small size. Most of the catch is either sun dried or smoked. However, knowledge that heat processing compromises nutrient content in food products, underpins the need for assessing the magnitude of nutrient changes or losses in the respective processed products. In this study, freshly caught fish samples were obtained from Lake Chilwa (Southern Malawi), smoked and analysed for proximate composition. Crude protein significantly increased (61.00 ± 0.02) (P<0.05) and decreased (59.50±0.03) (P<0.05) from the normal (fresh samples - 60.50 ± 0.01) in fish processed using the improved and traditional smoking kiln respectively. Fish smoked in the traditional kiln showed higher amount of moisture (19.00 ± 0.02) than the improved kiln (18.00 ± 0.03) (P<0.05). Higher amount of crude fat, ash and calcium were retained in fish smoked in the traditional smoking kiln compared to the improved smoking kiln (P<0.05). Summary results suggest that the improved smoking kiln is better in preserving nutrients in fish over the traditional smoking kiln. Of much interest in the improved smoking kiln, is the higher protein and lower moisture retention. This suggests that fresh fish smoked in the improved kiln is more nutritious but also may have a longer shelf life due to lower moisture which is a medium for microbial growth responsible for fresh food spoilage. The improved smoking kiln should therefore be recommended also because it uses less firewood than the traditional smoking kiln. However, the traditional smoking kiln may not be eliminated completely owing to products with higher fat content which is also required by the human body. [ABSTRACT FROM AUTHOR]

The effect of sun drying, smoking, salting and combination of these processing methods on proximate composition of fresh gutted Rhamphochromis fish from Lake Malawi were investigated against whole fish as a control. Fresh whole fish had 57.24 ± 4.57%, 49.5 ± 0.18%, 35.8 ± 0.02%, 11.9 ± 0.04% and 25.6 ± 0.41% for mean moisture, crude protein, crude fat, ash and energy, respectively. Fish that were salted then later sun dried had significantly high mean moisture content (16.7 ± 0.24%) while lowest mean moisture content (9.6 ± 0.16%) was obtained in smoked fish (P<0.05). Smoked fish also retained more crude protein (45.2 ± 0.05%) while fish that were salted then sun dried had highest mean loss in crude protein (34.1 ± 0.07%) (P<0.05). Highest and lowest mean crude fat was obtained in sun dried fish (34.9±0.02%) and salted then sundried (25.8 ± 0.16%) fish respectively (P<0.05). Fish that were salted then smoked had highest mean ash value (20.4 ± 0.23%) while lowest mean values (11.4 ± 0.15%) were recorded in sun dried then smoked fish (P<0.05). Smoked fish had higher mean energy levels (23.2 ± 0.04%) while fish that were salted then sundried had lowest mean energy levels (20.1 ± 0.12%) (P<0.05). The general observation was that smoking fish increases protein retention while addition of salt result into loss of protein and fat. Furthermore, smoked fish had lowest moisture content and average fat levels suggesting a longer shelf life. This study recommends smoking as a way to obtaining maximum nutritional quality as well as longer storable product.amongst four species of seaweed. [ABSTRACT FROM AUTHOR]

In sub-Saharan Africa, informal markets account for more than 80% of the total food selling. Fish is a major protein source for households in Malawi and is commonly purchased from individual vendors. The aim of this study was to review national acts and policies and local regulations focused on fresh fish sold at open-air markets or by mobile vendors and to further examine the water, sanitation, and hygiene environment that may impact food safety in Mzuzu City, Malawi. The study used interviews, an observational checklist, and sampling of water and fish skin. In general, there was limited oversight of food safety where fresh fish are sold by vendors, and food safety guidance was inadequate. There was access to water in three of the four markets, but only two markets had safe water (0 cfu/100 ml for Escherichia coli ). All vendors stored water in a container for use throughout the day to sprinkle over the fish with their bare hands to keep them from drying out. The mean washing water E. coli level was 700 cfu/100 ml. All fish skin samples (25/25) were positive for the presence of Salmonella spp., and most had high levels of E. coli . Sanitation facilities were available for vendors and customers in two of the four markets, but the use was limited. This research identified three key opportunities: (a) Regulatory framework including informal markets and mobile vendors; (b) Safe water, clean and functional toilets, and handwashing stations with soap at every market; and (c) Foodborne disease education for vendors., Competing Interests: The authors declare that they do not have any conflict of interest., (© 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.)