~ 212 ~  International Journal of Fisheries and Aquatic Studies 2017; 5(5): 212-218  E-ISSN: 2347-5129 P-ISSN: 2394-0506 (ICV-Poland) Impact Value: 5.62 (GIF) Impact Factor: 0.549 IJFAS 2017; 5(5): 212-218 © 2017 IJFAS www.fisheriesjournal.com Received: 27-07-2017 Accepted: 28-08-2017 James Banda Fisheries Science Department, Mzuzu University, Private Bag 201, Mzuzu 2. Malawi, East Africa Petros Chigwechokha Fisheries Science Department, Mzuzu University, Private Bag 201, Mzuzu 2. Malawi, East Africa Wales Singini Fisheries Science Department, Mzuzu University, Private Bag 201, Mzuzu 2. Malawi, East Africa John Kamanula Chemistry Department, Mzuzu University, Private Bay 201, Luwinga, Mzuzu 2. Malawi, East Africa Orton Msiska Fisheries Consultant, P.O. Box 833. Mzuzu, Malawi, East Africa. Jupiter Simbeye Mathematics Department, Chancellor College, P.O Box 280, Zomba, Malawi, East Africa. Correspondence James Banda Fisheries Science Department, Mzuzu University, Private Bag 201, Mzuzu 2. Malawi, East Africa The Shelf life of Solar Tent Dried and Open Sun Dried Diplotaxodon limnothrissa (Ndunduma)-Pisces; Cichlidae James Banda, Petros Chigwechokha, Wales Singini, John Kamanula, Orton Msiska and Jupiter Simbeye Abstract The study evaluated changes in chemical, physical, microbial quality of solar tent dried and open sun dried Diplotaxodon limnothrissa fish species from Malembo landing site after 9 weeks of storage at ambient temperature. The shelf life of solar tent dried and open sun dried Diplotaxodon limnothrissa fish species was estimated at 7 and 3 weeks respectively. Spoilage indicators Total Volatile Basic Nitrogen (g/100mg) and pH range were 15.45-17.31, 6.26-6.6.35 for solar tent dried fish and 15.74-20.56, 6.32- 6.41 for open sun dried fish. At the period of sensory rejection, total bacteria viable counts, Total Volatile Basic Nitrogen and pH were 5.7×10 6 cfu/g, 18.98 and 6.38, respectively, for open sun dried. On the other hand, solar tent dried fish registered 4.1×10 2 cfu/g total bacteria viable counts, 17.28 Total Volatile Basic Nitrogen and pH 6.33. Relatively higher levels of Esherichian coli, Salmonella, Vibrio and Micrococcus bacteria were detected in open sun dried compared to the solar tent dried fish. Protein range for solar tent dried and open sun dried samples were 63.3±0.15-61.09±0.07% and 63.3±0.34-58.19±0.21% respectively. Moisture content remained constant and significant (p= 0.001) at 8.3±0.12 and 17.0±0.01% for solar tent dried and open sun dried Diplotaxodon limnothrissa respectively. Visible fungal growth was observed from week 2 of storage in open sun dried fish and the isolates of Aspergillus 3.3×10 1 and Penicilium 3.3×10 1 were identified. The results confirmed the application of solar tent drying as an efficient technology for fish processing in Malawi. The study recommend use of solar tent drying to increase shelf life and safeguarding markets for value addition of small fish products in Malawi. Keywords: Diplotaxodon limnothrissa, sensory, microbiological analysis, chemical analysis, Lake Malawi 1. Introduction The global consumption of fish and fish products has greatly increased in recent decades, due to a number of factors [1] . Foremost among these factors is the growing knowledge that fish constitute an important and healthy part of the human diet, mainly owing to the presence of ω- 3 polyunsaturated fatty acids, which play an essential role in human health, presence of micronutrients (vitamins, minerals) and proteins with a high biological value [2] . Fish constitute a significant proportion of diets in Malawi, contributing over 50% total animal protein consumption by the population [3] . Several fish species, including Diplotaxodon limnothrissa probably the most abundant cichlid with high biomass estimates in the pelagic zone alone are popular diet constituents in Malawi. The species is exploited commercially in the South Eastern and Western Arm of the lake [4] . Fish is recognised as being highly perishable, having a relatively short shelf life. Fish’s shelf life is influenced by a number of factors. The peculiarity chemical composition of fish is a major factor responsible for their high perishability [5] . The high content of water, non-protein nitrogenous compounds, unsaturated fatty acids, presence of bacterial flora on the skin surface and in gastro-intestinal tract and the activity of endogenous enzymes contribute to the high perishability of fish. Furthermore, the high ambient temperature hastens fish spoilage by accelerating the activities of bacteria, enzymes and chemical oxidation of fat in fresh fish [6] . This call for proper processing technologies to minimize rate of spoilage and increase shelf life of processed fish. It is reported that fish processing reduces spoilage and microbial contamination that would pose a threat to the health and safety of the consumer [7] . A number of studies have indicated that quality is still the key buying cue for fish purchasers [8] .