Dagaa (Rastrineobola argentea) is one of the most important fish foods for the lowincome households in the Nyanza Province, Kenya. However, the off-flavour and offodour that results from the traditional sun-drying process of sun-dried dagaa is a major disincentive to the use of the fish for human consumption, hence leading to utilization in animal feed. Chemical analyses for pH, Thiobarbituric reactive substances (TBARS), Total volatile bases-nitrogen (TVBN) and aerobic bacterial counts were carried out on dagaa sampled from various process steps within the open
field sun-drying and market conditions. Dagaa was also oven-dried at 30oC, 40oC and 50oC after washing with selected solutions namely salted (3% sodium chloride), chlorinated solutions (100ppm) and potable tap water (control). Results indicated that TBARS values increased significantly (p