Abstract

This study examined protein and fat content, mineral composition and peroxides of fresh and dried small sardines (Engraulicypris sardella), locally known as usipa in Malawi. This species of fish is endemic to Africa, neglected and consumed largely by low-income families. Samples were collected immediately after harvesting, drying, transportation and marketing for three days. Association of Official Analytical Chemists (AOAC), peroxide and thiobarbituric acid methods were used to analyse them. Results show that E. sardella is a good source of protein among foods that are cheaply available to these families, with values ranging from 43.22±1.85 to 44.16±1.21 in open sun and 43.22±1.85 to 44.92±0.34 for solar tent dried samples. Mineral analysis has shown that the fish, in both fresh and dried forms, is also a good source of zinc, calcium and iron with contents that can help meet recommended daily allowances for both children and adults. Fat decreased from 33.73 ±3.82 in fresh to 25.26±0.59 in open sun-dried samples and 28.02±0.66 in samples from the solar tent dryers due to lipid oxidation and drippings during drying. Peroxides and thiobarbituric acids, by-products of lipid oxidation, conversely increased with drying time, although the levels were not significant to cause rancidity and spoilage. The context of these findings and their implications are discussed in the study’s conclusion and recommendations.

Key words: E. sardella, drying, fish, lipid oxidation, rancidity.