There are information gaps in the knowledge of the impacts of traditional techniques of fish preservation used to meet market demands even though there are growing concerns of the effects of these methods of preservation on product forms and qualities. In this study the effects of commonly used preservation techniques of hot smoking and sun-drying on the nutritional composition of Penaeus monodon were investigated. Proximate values varied significantly (P<0.05) except for protein the dominant constituent with an average value of 64%. Stearic acid varied significantly (P<0.05) with lowest values of 2.30% in smoked specimens. Oleic acid was the highest fatty acid thus the predominance of the monounsaturated fatty acids (MUFA) with smoked samples having predominant (P<0.05) values. ω-3/ ω-6 ratios of 7.76, 13.01 and 8.16 in fresh, smoked and sundried were in favour of the omega 3 with EPA (16.95±0.76-18.43±1.01%) being significantly higher (P<0.05) to the DHA (9.36±0.54-11.90±0.27%). Smoked forms had significantly higher values (P<0.05) of alanine, threonine, tyrosine and cysteine. Arginine and histidine were significantly raised (P<0.05) in sundried specimens. Isoleucine, methionine, aspartate, glycine and proline remained highest (P<0.05) in fresh samples. Lysine was limiting in smoked and sundried specimens. Smoked products offered healthiest advantage with the lowest values of saturated fatty acids (25.10%), index of atherogenicity (0.58), index of thrombogenicity (0.20) and bearing in mind goal of reduced coronary heart disease (CHD) in food consumption. This paper offers the first holistic work on nutritional evaluations of the three commonest forms for which Giant tiger shrimps are frequently consumed.

Traditional techniques of smoking and sun drying were investigated to understand their effects on nutritional qualities of Southern pink shrimp against present human dietary needs. Shrimps subjected to hot smoking at 71 °C and sun drying at ambient temperature of 31 °C treatments were compared to fresh samples. Proximate composition dry weight basis showed that smoked product were highest in protein and carbohydrate (P < 0.05) while fat was raised in sundried products (P < 0.05). The monounsaturated fatty acid (MUFAs) were highest ranging from 35.87 to 40.35 % in all products. Oleic acid (18:1) had highest value of 24.26 % in the smoked. Eicosapentanoic acid (C20:5 n-3) was highest in the sundried while Docosahexaenoic acid (C22:6 n-3) predominated in the fresh. The shrimp protein had Glutamate as the most abundant amino acid in the three forms. Both preservation methods significantly (P < 0.01) raised the values of tyrosine, histidine and leucine. The Ω-3/Ω-6 ratios showed that prawn is rich in omega 3. The highest arginine/lysine ratio (1.54) was obtained in sundried. The EAA/NEAA ratios ranged from 0.72 to 0.80 while index of atherogenicity (IA) and index of thrombogenicity (IT) ranged from 0.71 to 0.82 and 0.21 to 0.30 respectively in all forms. All products forms showed different advantages with respect to quality and nutrition, smoked samples however, offered the best benefits. Information provided is the first detailed study on the impacts of smoking and sun-drying on the nutritional qualities of a shrimp with tremendous economic and nutritional importance.

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Background: Existing scholarly works have paid little or no attention to the problems small-scale fisheries encounter within the context of food and nutritional security. Therefore, this work has examined the problem. Small-scale fisheries (SSF) are the dominant source of local fish production in Nigeria and, like many fisheries worldwide, receive inadequate attention for their significance within the context of food and nutritional security. A central theme to guaranteeing small-scale fisheries' contribution to sustainable food and nutritional security in Nigeria is addressing post-harvest losses (PHL). Considerable fish loss occurs between production and consumption. A narrative review was conducted to expose PHL practiced by SSF and discuss factors that prevent the adoption of locally available interventions.Finding: Our study revealed that sun-drying and smoking are the major interventions practiced to mitigate PHL. Unfortunately, these methods of reducing PHL are constrained by gross under-capacity and improper handling during peak fishing periods and issues related to product safety. There are a handful of potential intervention mechanisms to address issues of PHL. Many of these PHL-reducing interventions have been designed bearing in mind local contexts and situations. However, general inertia and poor policy implementation currently hamper progress for reducing PHL.

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ABSTRACT. One of the defining characteristics of inland fisheries is that they are closely impacted by other essential human activities that rely on the same fresh or brackish water ecosystems, such as hydroelectricity generation and irrigated agriculture. Starting with the premise that an understanding of fisheries' interactions with these external sectors is in itself critical for achieving sustainability of the fisheries, this paper explores the topic of intersectoral governance and outlines an approach to analyzing the intricate and often challenging sector relationships. By drawing on examples of inland fisheries from around the world, the paper proposes four broad discursive mechanisms that can structure the study of the intersectoral dynamics, i.e., system characterization, valuation, power relations, and vertical policy interaction. A synthesis model then demonstrates their interwoven nature, revealing the way each mechanism influences one another as together they shape overall outcomes. It is apparent that analyses often need to be combined to advance more rigorous (and transdisciplinary) science and also inform appropriate courses for the governance of inland fisheries. Given the typically marginal position of fisheries in inland water-use discussions, we call for a more systematic understanding of intersectoral interactions to enhance the sector's resilience within the wider society and subsequently contribute to integrated governance of waterbodies.