ABSTRACT
Micronutrient deficiencies, often termed Hidden Hunger, affect approximately 2 billion people globally, causing significant health issues without visible symptoms. Zinc deficiency is a notable concern particularly in children as it plays a crucial role in growth, immune function, and various physiological processes. This study aimed at developing a porridge enriched with pumpkin seeds to enhance zinc intake in children aged 7-9 years. Raw materials (maize and pumpkins) were acquired from local markets, processed into flours, and four different composite flours with varying proportions of maize, pumpkin flesh, and pumpkin seeds were formulated; aimed at providing 50%, 54%, 58%, and 64% of the RDA for zinc for the children. Sensory evaluation was conducted using a 5-point hedonic scale to assess colour, taste, texture, appearance, odour, and overall acceptability. The most acceptable formulation, plain maize flour and pumpkin seed flour were further analysed for proximate analysis and zinc content. Sensory evaluation revealed significant differences in appearance, colour, and texture among the formulations, with formulation I (70% maize, 20% pumpkin flesh, 10% pumpkin seeds) receiving the highest overall acceptability. Proximate analysis of the pumpkin seed flour showed high protein (38.66g) and energy content (492.74 KCal/100g) with a zinc content of 8.00 mg per 100 grams, indicating its potential to significantly contribute to dietary zinc intake. Subsequently, the composite flour exhibited significantly higher levels of protein, fat, fibre, ash, and zinc compared to plain maize flour(p<0.05). The study successfully developed a zinc-enriched porridge with good sensory attributes and improved nutritional content. The findings suggest that incorporating pumpkin seeds into porridge can enhance zinc intake and potentially address zinc deficiency in children. Further research is recommended to explore its acceptability in diverse populations.

ABSTRACT
This study examines the interactions between medical discourse on diet and physical activity and the actual practices of senior citizens in Côte d'Ivoire, revealing the adjustments, negotiations and resistance that result. The aim is to analyse how these institutional prescriptions relate to the everyday experiences of older people in a context of nutritional change and redefined public health frameworks. Methodologically, a triangulated qualitative approach involves semi-directive interviews with senior citizens from a variety of backgrounds, ethnographic observations in catering and physical activity areas, and an analysis of institutional discourse on ageing and health. The results show that medical recommendations are adopted in different ways: some are adapted to local constraints, while others are circumvented because of socio-economic, cultural and symbolic factors. The discussion highlights the ways in which older people reinterpret health standards. In conclusion, it appears necessary to adopt a contextualised approach to rethink support for the elderly in Côte d'Ivoire.

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Aim/Objective: This study determine the common practice adopted by public food vendors and the environmental condition of the vending sites in yenagoa LGA. Methods: A descriptive research design was adopted for this study sample size to select all 330 participants randomly with a well-structured questionnaire and a checklist in line with study objectives to obtain data from respondents. Results: Concerning the distribution of participants age group it was observed that 38% of the participants were within the age group of 28-32years which possessed the highest proportion from the study population, 27% were within the age group of 38years and above, 19% were within the age group of 33-37years, while the least proportion 16% of the participants were within the age group of 23-27years. The sex distribution indicates that majority (87%) of the participants were female while (13%) were male. The distribution of participants ethnicity indicates that Majority (42%) of the participants were Yoruba, followed by (38%) of the participants indicates Igbo, 6% were Ijaw, 5% were Ogbia, 8% of the participants were others, while (1%) possessing lowest proportion from the study population represent Hausa. The distribution of participants religion indicates that majority (98%) were Christian, (1.2%) were Islamic while (0.90%) indicates others. Finally, the distribution of participants educational status indicates that majority (47%) had secondary education, followed by 30% with primary education while (23%) of the participants had tertiary education. The results indicates that food vendors practice environmental sanitation with a mean score of 3.73, the presence of waste bine was observed with a mean score of 4.33, the presence of hand towel with a mean score of 3.68, presence of soap were observed with a mean score of 3.40. Water supply possess a mean score of 2.84 while presence of files/rat and cockroach possessed a mean score of 3.14. Therefore with the grand mean of 3.52 which im

ABSTRACT
Rising food prices are the real headaches for the politicians. Poultry feeds getting costlier, the raging bird flu in the current & past made the egg reach out of the masses especially the lower socio-economic group in 2025. The article traverses through the initiation of eggs for the masses in India. Thereafter discusses the threats like the bird flu. Moving on, it touches upon the use & metabolism of eggs in the human body. Further, it relates egg production to climate change. As the National Rural Livelihood Mission focuses on rearing hens for eggs, the article touches upon the positive aspects of eggs to influence rural economy. In the final section, the article deals with the therapeutic uses of eggs through the homoeopathic system of medicine. Egg is an important source of homoeopathic materia medica. Hence, the article not only focuses on the nutrition, economy & livelihood aspects related to eggs but also the homoeopathic therapeutics related to eggs.

ABSTRACT
Owing to the heterogeneous climatic and geographical conditions across China, glutinous rice (Oryza sativa var. glutinosa) has evolved diversified cultivars through prolonged cultivation history. This cereal crop exhibits remarkable economic significance as a partial raw material for baijiu fermentation. The present investigation systematically examined four representative glutinous rice cultivars (designated as A, B, C, and D) to elucidate their compositional profiles and brewing characteristics. A comparative analysis was conducted to delineate the intrinsic disparities among these vinous-purpose cultivars, followed by comprehensive correlation analysis. Key findings demonstrated that (1) Significant compositional heterogeneity was observed among the four cultivars. Cultivars A and B displayed superior brewing suitability, characterized by elevated crude starch content (82.92–78.20 g/100 g), a high proportion of amylopectin (97.23–97.09%), moderate crude protein levels (6.74–6.60 g/100 g), and reduced lipid content (1.14–1.15 g/100 g). (2) All cultivars exhibited analogous trends in physicochemical parameter dynamics during fermentation. The moisture content of fermented grains increased rapidly prior to saturation, followed by a gradual ascent until stabilization. Acidity displayed an initial slow rise succeeded by a decline, while reducing sugars peaked before diminishing. Starch degradation proceeded swiftly in the early fermentation phase before stabilizing. Notably, cultivar B demonstrated the highest starch utilization efficiency and ethanol yield, with statistically significant differences (p < 0.05) relative to other cultivars. (3) Correlation analyses revealed that cultivars with higher amylopectin content exhibited enhanced starch utilization efficiency and ethanol yield. Ethanol yield showed significant positive correlations with starch utilization efficiency and crude starch content (p < 0.05), while displaying negative correlations with li

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Abstract: This study investigated the effects of High Voltage Electric Field (HVEF)-assisted curing on the quality characteristics of fermented Niuganba. The results demonstrated that compared with conventional refrigerator curing, HVEF-assisted cured beef exhibited faster decreases in pH value, water activity, and product yield during the fermentation process. Both TBARS and TVB-N values maintained significantly lower levels (P < 0.05). After fermentation, the hardness and chewiness showed significant reductions (P < 0.05), while redness (a* value) increased remarkably (P < 0.05). The comprehensive sensory evaluation score was significantly improved (P < 0.05), accompanied by a notable increase in free amino acid content (P < 0.05). E-nose analysis effectively distinguished flavor differences between curing methods, with HVEF-treated samples showing enhanced response values in sensors detecting inorganic/organic sulfides, alcohols, aldehydes, and ketones. These findings collectively indicate that HVEF-assisted curing can effectively improve color attributes, texture, and flavor characteristics of fermented Niuganba while enhancing its nutritional value. This research provides both theoretical foundation and innovative insights for the application of HVEF technology in fermented meat products processing.

ABSTRACT
The Global Compacts on Refugees and Migration can significantly impact human mobility. Food security is a priority for migrants in transit, and humanitarian aid recognizes food access as lacking in displacement situations. Migrants face difficulties during mobility periods, increasing their health risks. Food security affects health and well-being and is essential to the human right to adequate living standards. Climate change and food system neo-liberalization have increased food insecurity and hunger, creating more nutritionally vulnerable displaced people. Refugee inflows affect food security and resilience of host communities in developing countries. Allowing refugees formal work leads to self-reliance, improved living standards, better labor outcomes for natives, higher tax revenues, and economic productivity. Global refugee numbers have increased, with Sub-Saharan Africa hosting one-third. Strategies for food security include increasing production, reducing waste, addressing changing diets, and improving consumer behavior through education and healthier processed foods. Balancing growing food demand with limited production capacity is crucial for food security. Keyword: Food security, Refugee migration, Sustainable Strategies.