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The development of restructured fish products and the application of new food ingredients have been used as a way of reaching young and health-conscious consumers, but also as a means to upgrade low-value species by the fish processing industry . In addition, an essential part of any production is marketing and if the manufactured product is new in a place, it has to be given special attention . Understanding of fish product characteristics by consumers influences acceptability of new fish product in the market. Among the factors which determine consumers acceptability of new products is their nutrition knowledge, attitude and practices. Understanding of fish product characteristics by consumers influences acceptability of new fish product in the market. In addition to nutritional value, safety, taste consumers are looking for convenience and healthy processed food including fish products, prompting a shift in demand from whole fish to prepared fish – boneless, skinless fillets, steaks, portions and sausages . The main objective of the study was to assess information on the nutrition knowledge, attitudes and practices with respect to fish sausages among university students. A heterogeneous sample of 222 students aged between 19 years and 30 years from Makerere University were selected using the convenience sampling method. In this method, the sample is chosen basing on the willingness of the individual to participate in the study. Of the 222 students, 41% were males and 59% were females. Questionnaires which had close ended were used for data collection. However, 22 of the questionnaires were considered invalid due to poor responses. Results for KAP indicated that 68% of the respondents considered fish sausage a good source of proteins, while 17% considered it a good source of fats. Enhancing the nutrition quality and sensory acceptability of fish sausages therefore has the potential to further increase their consumer acceptance and marketability, making it a good option for successful commercial production.
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