ABSTRACT
Honey bee brood (lava and pupa stages of honey bee) and pearl millet are two food items that are locally available in Kenya, culturally accepted and often consumed in many parts of the world including Arid and Semi-Arid Lands (ASALS). However, there is limited documented literature on characteristics of pearl millet and honey bee brood. Such information is important to inform production, processing, and value addition. This systematic literature review aims to determine the nutritional composition, use, acceptability, strengths and threats, as well as effects (on weight, height or biochemical composition in children) of pearl millet and honey bee brood. A total of seventy relevant articles published in 1980 to 2023 searched on Cochrane Library, PubMed, and Google Scholar were included in the study. Pearl millet was presented to have high calorie, and balanced micronutrients. On the other hand, honey bee brood was described as rich in protein, fats, vitamins, and minerals. Combining the two in conventional diet would provide adequate nutrients for humans when utilized as food. Due to presence of high contents of balanced amino acids, especially leucine, histidine and the high caloric nature of pearl millet and bee brood, the two can be promoted for malnutrition prevention and resolution in the arid and semi-arid lands where they are produced.

ABSTRACT
Background: Overweight and obesity are conditions related to Type 2 Diabetes Mellitus (T2DM). T2DM cases have increased in line with the overall increase in the incidence of overweight and obesity. Aim of the Study: To investigate the role of local nutrition in the onset and diffusion of T2DM in the Republic of Congo. Methods: Clinical and nutritional information have been recorded for 40 male Congolese subjects. In the non-diabetic group, a Diabetes risk score was submitted to assess the risk of developing T2DM within 10 years; the Knowledge-Attitude-Practice (KAP) questionnaire was submitted to the T2DM diagnosed group. Results: results show a high level of daily calories intake, not justified by physical activity level. The role of nutrition in the treatment of T2DM is not recognized and the pathology remains not well known despite the data confirming its spread among the population. The analysis of clinical data shows a high prevalence of overweight/obesity and hypertension among those at risk of developing T2DM and those diagnosed with T2DM. Conclusion: The goal of this study aimed to implement future projects and strategies to induce local health care staff to focus more attention on changing food style and to increase nutritional re-education therapy in both diabetics and people at risk.

ABSTRACT
The present study investigated the storage stability of sponge cakes at room temperature with the aim of evaluating the influence of different flour combinations on the colour, taste, aroma, aftertaste, and overall quality of sponge cakes. Additionally, this study examined the shelf life of cakes stored under ambient conditions. A trained panel conducted a descriptive sensory analysis of genoise sponge cake samples made with different flours using a linear scale to assess their shape, colour, aroma, taste (sweetness), and aftertaste. The mean scores for cake colour showed that all samples had the characteristic colouring of genoise sponge cake. The aroma ratings were pleasant for all samples, and sweetness was moderate. The aftertaste was pleasant for two of the samples (W12 and S12), while the third sample (P12) had a slightly distinct aftertaste. The addition of potato and soybean flours positively affected acceptability, but the control sample (W12) scored the highest overall acceptability, indicating a strong preference for all samples. After three days, the cakes remained visually appealing but deteriorated by day six, and the S12 sample became excessively oily, whereas the W12 and P12 samples developed significant mould. These findings suggest that sponge cakes should not be stored for more than three days at 28-30°C.

ABSTRACT
Malnutrition and micronutrient deficiencies during infancy and early childhood are major problems facing developing countries, particularly Cameroon. This study aimed to formulate highly nutritious infant foods from locally available and affordable raw materials: orange-fleshed sweet potato (Ipomoea batatas L.), beans (Phaseolus vulgaris L.), and peanuts (Arachis hypogaea L.) grown in Cameroon. The formulated diets were analysed for their proximate (protein, fat, ash, fibre, carbohydrates), mineral (iron, zinc, calcium, magnesium, phosphorus), and antinutritional contents using standard methods. They were compared with the FAO/WHO standards. A total of two formulations were produced, with compositional proportions calculated based on recommended daily allowances (RDAs) for young children. The formulated ingredient varied 57-58% sweet potato, 23-25% beans, and 18-19% peanut. The linear programming method combined the samples into different formulations to meet FAO/WHO/UNICEF requirements. The results showed that the nutritional composition of the flour on a dry weight basis was as follows: crude protein: 12.66-13.66g/100g, lipid: 8.95-9.13g/100g, carbohydrates: 61.58-63.71g/100g, fibre: 5.58-6.22g/100g, ash: 3.82-4.64g/100g, energy: 381.53-387.65 Kcal, iron 9.45-10.46mg/100g, zinc 3.00-4.24mg/100g. The proximate contents of the formulated flours meet the FAO/WHO standards, except the energy content. The results of the study showed that the formulated diets contain very low antinutritional factors (phytate: 0.12 mg/100g and trypsin inhibitory content 0.30 to 0.35mg/100g). Based on the results, the complementary food formulated from sweet potato, beans, and peanut flour is a good source of protein, iron, and zinc and would contribute to the daily requirements of infants and young children.

ABSTRACT
Background: Despite the valuable bioactive compounds and potential health benefits, the peels of various plants, such as mango, pomegranate, yam, banana, red potato, pineapple etc, are commonly discarded. Recent discoveries have highlighted the pharmacological importance of these peels, which could have many therapeutic properties. Objective: This review aims to highlight the importance of edible peels in preventing and managing illnesses. The pharmacological features and nutritional contents of these peels are explored. Method: A comprehensive literature review was conducted, focusing on recent research that investigates the bioactive compounds, nutritional composition, and pharmacological effects of fruit peels. This information was retrieved from databases such as Pubmed, Science Direct, Google Scholar and Research Gate. Results: This review's findings showed that some fruits' peels contain higher levels of phytochemicals, antioxidants, and essential minerals. Recycling plant peels can effectively reduce waste and implement efficient waste management practices. These by-products have been reported to contain abundant bioactive compounds that can be used in diverse industrial applications to enhance health and provide nutritional advantages. Conclusion: The pharmacological properties of edible peels emphasise their importance as natural therapeutic substances and functional foods. This review advocates for incorporating these by-products in dietary guidelines and medicinal therapies. Future research should focus on elucidating the processes by which the bioactive compounds in these peels exert their effects and exploring their potential therapeutic applications. This will help facilitate their integration into diets designed to enhance overall health.