The processing, preparation, and cooking practices of small fish among poor Ghanaian households: An exploratory qualitative study.

ABSTRACT: Small fish are an important part of the diet in Ghana, but malnutrition rates remain high. The nutritional quality of fish consumed in Ghana may be affected by food processing and cooking practices, but the extent to which these processes are practiced among poor Ghanaian households along the coastal belt is unknown. This study explored how poor Ghanaian households process, prepare, and cook meals containing small fish. This exploratory qualitative study used Attride-Stirling thematic network analysis. Respondents were purposively sampled from fishing communities in the coastal regions of Ghana. One-on-one interviews were performed by trained field assistants, audio recorded and videotaped, and transcribed for further data analysis. The most common small fish species identified were anchov

SUBMITTER: Agyei-Mensah YO 

PROVIDER: S-EPMC10092916 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature