ABSTRACT
Kunun gyada is cereal-based Nigerian porridge produce from cereal flour in combination with groundnut milk. There is the growing popularity of local beverage drinks such as the kunun-gyada, kunun-Zaki, kunun-tsamiya in Nigeria, and thus, this posses great research challenges that require processing improvement from the traditional method of preparation, value addition, and extension of storage life of the products. Research has shown that the product can easily go bad when stored unrefrigerated and even when refrigerated, the product can only be kept for a maximum of four days (Gaffa et al., 2002). Sensory evaluation indicated that the kunun gyada powder was slightly oily to touch. The product was rated low for overall acceptability base on sensory evaluation by consumers under a 5-point hedonic scale. The powder was observed to be oily which might have hurt the panelist overall assessment of the product. Due to this, the kunun gyada powder was modified to contain 5 % maltodextrin and was investigated for consumer acceptability and storage stability. The product was stable during storage, the colour of the maltodextrin-added product was significantly lighter (L* was 76.31%). The viscosity of the product also increased from 15.75 to 17.12 mPa.s. The addition of maltodextrin improved the product's overall acceptability significantly from 2.72 to 3.89 based on a five-point Hedonic scale.

ABSTRACT
To establish effective breeding techniques for the creation of nutritionally enhanced maize cultivars, reasonable information of the extent of genetic diversity, heritability, genetic advance, correlation analyses, and interrelationships of yield and yield related variables is essential. As a result, the goal of this study was to determine the nature and magnitude of genetic variability, heritability, Correlation Analysis, genetic advance, and principal Component analysis of grain yield and yield-related traits in quality protein maize inbred lines adapted to Ethiopia's mid-altitude agroecology. During 2019/2020, the experiment was done on 36 inbred lines, including four checks at Bako and Jimma. The genotypes were tested three times in an alpha lattice arrangement. For all parameters except days to maturity, the mean square due to genotypes was extremely significant, according to the analysis of variance. The level of phenotypic and genotypic variation among all eleven characteristics showed that the environment influenced the expression of features in some way. Grain yield, kernels per ear, ear diameter, and thousand kernels weight all showed a moderately greater heritability. The estimated genetic progress as a percent of mean for grain production, kernels per row, and ear per plant was extremely high, indicating the control of additive gene of action and a better hope for selection of these traits. Grain yield has a high heritability mixed with a high genetic advance, indicating that additive gene action is dominant in controlling the variable. Days to maturity, plant and ear height, ear diameter, ear per plant, and thousand kernel weights all exhibited extremely significant positive associations with grain yield. The eigenvalue of the first main component was 6.16, and it accounted for 4.60 of the total variances. The PC7 had large ear weights per plant, which most likely reflected yield. Finally, in future quality protein maize breeding efforts, special ......

ABSTRACT
Erkence olive oil variety which cultivated in six different locations (Gödence, Orhanlı, Kavakdere, Gölcük, Ulamış, Beyler) were evaluated the effects of geographical locations on the chemical characterization of in the Seferihisar region in the west of Turkey. The agricultural ecological map of each location was created using GIS (Geographic İnformation System). Olive oil samples were analyzed fatty acid, sterol and phenolic. In addition, LC IMS Qtof spectrometer and Progenesis QI software were used to determine the geographical fingerprints of olive oil samples in different locations. In general, oil qualities of all locations differ significantly depending on olive growing area (p <0.05). Statistical analysis show that olive oil compositions vary significantly by region. The Principal Component Analysis of the different locations analyzed revealed that "geographical location" factor significantly affects the olive oil quality.