The provincial and federal governments gave free food assistance to neighbourhood community organisations as a means of reducing food insecurity and enhancing food accessibility for COVID-19 victims. The study examined the difficulties that residents and community organisations faced in getting and dispensing free food assistance, as well as what more was required to ensure food […]

When everyone can physically and financially access enough safe, wholesome food to meet their dietary needs, there is food security. When studying food insecurity, it is important to consider the severity of the impact on overall food security and nutritional status as well as how long people have been dealing with the issue. The goal […]

This study’s goal is to ascertain the prevalence and seriousness of ear rot symptoms in the four counties of Western Kenya. A complicated interaction between the fungal diseases Stenocarpella spp., Penicillium spp., and Trichoderma spp. results in the disease known as maize ear rot. Numerous species of Nigrospora, Gibberella, Fusarium, Stenocarpella, and Aspergillus have been […]

The variable quality of the country’s commercial cocoa production was proven to by the numerous rejections of Cameroonian cocoa on the international market. In an effort to raise the quality of this product, a review of post-harvest procedures was carried out. Two cocoa production zones, specifically the southern Cameroonian subdivisions of Biwong Bulu and Mvangang, […]

The food industry has recently put environmental concerns at the centre of its main strategies. Food companies concentrated on the potential use of spices and herbs as natural additives to extend the product shelf-life in order to satisfy consumers’ demands about the quality and safety of foodstuffs. Indeed, cutting-edge and/or practical packaging methods have been […]

The current study seeks to ascertain the yield in the production of pumpkin flour as well as the chemical composition and morphological properties of pumpkin flour that has been processed utilising the method of shard gourd from pumpkin fruit. According to the results of the SEM analysis, the starch granule in the yellow pumpkin flour […]

To increase intakes of these fatty acids, which are currently well below the requirements, there has been considerable interest in enriching poultry meat with long-chain n-3 PUFA. There is some worry, though, that chicken immune and infection resistance may be negatively impacted by diets high in n-3 PUFA. The goal of this chapter was to […]

The history of translation and the study of traditional Chinese drama have long disregarded the fundamental formal elements of Chinese drama. The script’s formal elements—arias and spoken lines, musical modes and song suites, linguistic register, and metrical requirements—transmit the distinctive aesthetic and cultural value of ancient Chinese theatre. This article examines significant shortcomings in the […]

In an effort to increase student involvement in a variety of courses taught in higher education, learning methods have changed over time. In general, learning strategies for mathematics have taken a more conventional approach. University level mathematics is more difficult, content-heavy, and provides greater problems in using active learning methodologies, as a passive approach of […]

In order to continue the cycle of collaboration and continuous improvement, the Open Educational Resource (OER) culture encourages teachers to include existing OER, change them, and share them with others. Finding the factors that affect OER adoption may be aided by understanding teachers’ opinions about OER use and comparing data across schools. The main objective […]