Abstract: Normally sardines are traditionally sun dried unhygienically by spreading on sandy seashores, mats or tarpaulins along the Kenyan coast. However, these convectional traditional solar methods of drying fishes intended for human consumption have serious health hazards due to employment of improper and unscientific methods. Quality assurance of processed seafood is therefore of utmost concern that has greater public health implications. Therefore, in order to overcome the traditional sun drying drawbacks, an investigation was carried out to assess the biochemical and nutritional quality changes in dried sardines using a raised open rack system. The system performance was evaluated in terms of sardine drying rates, biochemical and nutritional quality attributes. Quality attributes were assessed by determining proximate composition, yeast, mold and bacterial counts, peroxide value and color L, a, b values. The results indicated a significant variation in drying rates and assessed quality attributes compared to the convectional traditional sun drying method.