Quality and acceptability of processed Rastrineobola argentea (Dagaa) products from Lake Victoria Mwanza-Tanzania

Abstract

Abstract by author:

Processing methods, nutritional and sensory values of Sun-Dried and Spiced-Smoked Dagaa were studied to assess the acceptability of these products in open markets. The results indicated that Spiced-Smoked Dagaa was better than Sun-Dried Dagaa. Data was collected by a questionnaire and nutritional analysis was done in the laboratory. There was no significance difference in sensory evaluation at p = 0. 05. Nevertheless, the Spiced-Smoked Dagaa was qualitatively considered superior by the consumers. There is need for more studies with regard to fuel wood consumption and market research. It is generally believed that market sensitization of processors and consumers will improve production and consumption of Spiced-Smoked Dagga