Two different methods, namely traditional sun drying and heat pump drying were employed to investigate the effect of drying on the quality of   dried mola (Amblypharyngodon mola), kachki (Corica soborna) and chapila (Gudusia chapra). Results showed that the sensory characteristics of the dried fish produced under both sun and mechanical drying process found to be excellent in quality and overall acceptability scores. Sun dried fish products rehydrated more rapidly than mechanically dried products. The pH value of mechanically dried products found to be lower than the sun dried products ranged from 6.15 to 6.85. The moisture, protein, lipid and ash content ranged from 9.52% to 10.62%, 59.41% to 70.31%, 9.86% to 22.55% and 7.80 to 11.68% respectively. The fatty acid profile showed no breakdown of the unsaturated fatty acids using heat pump dryer. The Total Volatile Base Nitrogen (TVB-N) value, acid value and per-oxide value ranged from 39.71 to 47.72mg/100g, 16.52 to 17.41mg KOH/g lipid and 15.05 to 18.41meq/kg lipid respectively. The aerobic plate count of dried fish products ranged from 4.09 to 4.85 log CFU/g. Mechanically dried products were found to be more profitable than sun dried products. In conclusion, heat pump drying can be used as an environment friendly method for human consumption which enhances food security.

Keywords: Sun drying, Heat pump drying, Biochemical analysis, free fatty acid, cost benefit analysis