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  DOI Prefix   10.20431


International Journal of Forestry and Horticulture
Volume 3, Issue 4, 2017, Page No: 6-14

Nutritional Value and Consumer Acceptability of Fresh, Sundried and Smoke-Dried Tilapia in Zambia

Henry Kabango Kanyembo, Confred G. Musuka

The Copperbelt University, School of Natural Resources, Kapasa Makasa University Campus, Chinsali, Zambia.

Citation :Henry Kabango Kanyembo, Confred G. Musuka, Nutritional Value and Consumer Acceptability of Fresh,Sundried and Smoke-Dried Tilapia in Zambia International Journal of Forestry and Horticulture 2017,3(4) : 6-14


A study on nutritional value and consumer acceptability of sundried, smoke dried and fresh tilapia species was undertaken in the Copperbelt Province of Zambia. The study involved undertaking a survey at three major markets, namely; Chisokone (in Kitwe), Roan (in Luanshya), and Main Masala (in Ndola) to ascertain; prevailing prices of fish, consumer preferences and acceptability. In addition, proximate chemicalanalysis was conducted on sundried, smoke dried and fresh tilapia species in the Environmental Engineering Laboratory of the Copper belt University, in order to determine some nutrient composition. Results of the survey indicated that fresh fish was by far the cheapest (53%) and most preferable by consumers (68%) compared to sundried and smoke dried. At the same time, smoke dried fish was perceived to be the most expensive on the market. Similarly, proximate chemical analysis results indicated that smoke dried fish had the highest crude protein content (69.4%), while fresh fish had the least (57.4%) content. Meanwhile, fresh fish showed that it had the highest level of ash (17.6%), while sundried had the least (5.5%). However, ether extract was much higher in smoke dried fish (24.6%) compared with the other two types. The highest amount of moisture content was recorded in fresh fish (67.9%) and the least was recorded in smoke dried (7.37%)fish. Based on this study, it was established that there were several factors underlying the acceptance ofsundried, smoke dried and fresh tilapia fish species on the market. Some of the factors included: health reasons, preference, taste, diversity of preparation methods and family satisfaction, quality of the fish beingsold and place where trading was taking place. The consumers on the other hand based their acceptance to purchase the commodity on factors to do with their individual satisfaction of some of the aforementioned prevailing conditions. Nutritional value and consumer acceptance of tilapia species was largely dependent onprocessing method used, that were seen to affect both the nutrient composition as well as the consumerpreference in buying the commodity. Furthermore, many consumers attributed their inability to purchase much more of sundried and smoke dried fish to higher prices being charged by traders.

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