Processing of fish products in Zambia for sustainable food systems and nutritious food for the first 1,000 days of life.

ABSTRACT:

Background/objectives

Fish is a highly perishable food, and in the absence of cold chain technologies, is often preserved using traditional technologies in rural fishing communities of Zambia. High fish losses contribute to food insecurity, malnutrition, and unsustainable food systems in Zambia. The objective of this research was to analyze the nutrient profiles of indigenous fish species and fish products processed using both traditional methods and modern techniques aimed at enhancing food quality, minimizing fish loss and waste, and increasing efficiency. The ultimate goal is to contribute to more environmentally and economically sustainable fish supply chains. We analyzed the proximate, vitamin, mineral and fatty acid composition of ten fish products from inland capture fisheri

SUBMITTER: Ahern MB 

PROVIDER: S-EPMC12037401 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature