Protein and micronutrient composition of low value fish products commonly marketed in the Lake Victoria region

Increase in demand of fish from Lake Victoria region has created gaps in local fish supplies and this raises concern since there are reports of limited animal-source food consumption plus protein and micronutrients deficiencies in this region. To fill the gap, less-preferred pelagic fish species such as Mukene (Rastreneobola argentea) and by-products from filleting Nile perch (Lates niloticus), which were commonly used for animal feeds, are increasingly being minimally processed and marketed for direct human consumption. These fish products constitute what has been termed as ‘low-value fish products’. This study was carried out to assess the nutrient content of low-value fish products (LVFPs) so as to document their potential contribution to protein and micronutrient intake of individuals who depend on these products as their major animal source food. Commonly marketed samples of fresh, smoked, deep fried and sun-dried Nile perch by-products and mukene were collected from factories, by-product processing sites and markets to determine their nutrient contents.