The study looked at the mold growth and nutritional content of smoked dried crayfish over 24 weeks. Mold like Aspergillus and Rhizopus were found on the crayfish due to poor hygiene practices. The ash, fat, and fiber content decreased over time, while moisture, protein, and carbohydrates increased. Minerals like sodium, potassium, and calcium decreased, possibly due to spoilage. Sellers of smoked dried crayfish should practice better hygiene to prevent mold contamination and maintain nutritional quality.