Empirical Assessment of the Nutritional Value and Consumer Acceptance of Locally Processed Dagaa (Rastrineobola argentea) in Benue State

This study empirically assessed the nutritional composition and consumer acceptance of locally processed Dagaa (Rastrineobola argentea), a small pelagic fish product widely traded from East African lakes into Nigerian markets, focusing on Benue State as a high-consumption corridor in Nigeria's North Central zone. Dagaa provides an affordable animal protein source for low-income households, but quality and safety concerns limit its wider market penetration. Five commercially available processing variants of Dagaa (sun-dried, oven-dried, lightly salted, heavily salted, and smoked) were subjected to proximate composition analysis, heavy metal screening, and microbial quality assessment using standard analytical procedures. A consumer acceptance study was conducted involving 150 household respondents assessed using a 9-point hedonic scale across sensory attributes including colour, odour, taste, texture, and overall acceptability. Results showed significant variation in nutritional quality across processing variants, with oven-dried Dagaa recording the highest crude protein at 62.4 percent and lowest moisture content. Heavily salted variants had elevated sodium levels beyond safe dietary thresholds. Total viable counts exceeded FAO safe limits in sun-dried variants, particularly those with moisture above 15 percent. Consumer acceptance was highest for the lightly salted variant, driven by superior taste and texture scores. Income level and educational attainment positively influenced overall acceptance across processing variants. The study recommends standardised processing guidelines for Dagaa imported into Nigerian markets and targeted quality certification mechanisms to improve safety and consumer confidence. Keywords: Dagaa, Rastrineobola argentea, proximate composition, consumer acceptance, Benue State