Effects of Processing Practices (Boiling and Drying) on the Nutritional, Microbial, and Physical Quality Attributes...

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 < 0.05). Prolonged boiling (15 min vs. 12 min) significantly reduced protein content (p < 0.05). Drying increased nutrient concentrations, especially in pre-boiled salted Dagaa. Boiling in a salt solution pretreatment significantly reduced Dagaa dimensions, altered morphology, and increased fragmentation and material losses (3%). Unboiled salted sun-dried Dagaa showed lower bulk density, intact morphology, and increased drying surface adhesion. Firewood consumption during boiling averaged 0.17 kg kg^-1 and 0.20 kg kg^-1 of Dagaa, an estimated annual consumption of 42.5 and 50 t for the 12- and 15-min treatments, respectively, highlighting considerable energy demand and potential environmental implications. A 12-min salt-boiling at 85°C-90°C before drying treatment practice achieved the optimum balance of nutrient retention, microbial safety, product quality, drying efficiency, and reduced firewood consumption. These findings inform optimization of marine Dagaa processing to maximize product quality, safety, and operational efficiency.