ABSTRACT
Maize is prone to insect pests during grain storage, leading farmers to rely on synthetic insecticides. However, the use of these chemicals has been associated with insect resistance and negative impacts on non-targeted species. The adoption of hermetic principles for pesticide-free grain storage is globally recognized as a sustainable and environmentally friendly alternative to synthetic pesticides. To address losses in stored maize, trials were conducted at Bako, West Ethiopia to compare the effectiveness of pesticide-free hermetic grain storage and traditional polypropylene bags in terms of quantitative losses and seed quality, including germination potential, after three and six months of storage. The on-station trial followed a completely randomized design with three replicates of three treatments: Metal silo, PICS bag, and polypropylene bags without synthetic insecticide. On-farm trials with the same treatments were replicated on four smallholder farms, allowing natural insect infestation. Samples were assessed for total insect count, insect mortality, grain moisture content, grain damage, weight loss, and germination percentage. The results showed that hermetic treatments effectively controlled insect development, grain damage, and weight loss compared to non-hermetic treatments, with significant differences (P<0.05) observed. Seed viability was maintained in hermetic treatments, with high germination percentages (>92%) compared to non-hermetic treatments (<72%). There were no significant differences in grain moisture content among the storage methods. Overall, hermetic storage technologies proved effective in suppressing insect development, reducing losses, and preserving seed viability without the use of insecticides. These findings support the adoption of hermetic storage by small-scale farmers to improve food security and income generation in the country.

ABSTRACT
Based on the 23 strains of low-temperature Daqu, microbial inoculants were prepared and inoculated into crushed barley and pea to prepare clean low-temperature Daqu (XQ). The physicochemical properties, flavor profile, and microbial community of XQ were investigated, with traditional low-temperature Daqu (CQ) and production requirements as controls. The results indicated that there was no significant difference in moisture and acidity between the two types of Daqu: CQ exhibited a moisture of 10.6% and an acidity of 1.1 mmol/10 g, while XQ demonstrated a moisture of 10.9% and an acidity of 1.2 mmol/10 g. The fermenting activity (1.36 g/0.5 g·72 h) and liquefying activity (1.13 g/g·h) of XQ surpassed those of CQ; however, its saccharifying activity (780 mg/g·h) and esterifying activity (808 mg/50 g·7 d) were lower. In general, the physicochemical properties of XQ align with the production requirements. HS-SPME-GC-MS analysis indicated that the flavor profiles of the two types of Daqu were largely similar, with 84.85% of the flavor components of CQ being reproducible in XQ. Microbiota community analysis revealed there were some differences in relative abundance of microbes and COG (Clusters of Orthologous Groups) function between the two Daqu. The dominant microorganisms in XQ identified were Bacillus, Pichia, Transversalis, and Monascus, meanwhile the dominant microorganisms in CQ identified were Pediococcus, Rhizomucor, Wickerhamomyces. This study establishes a robust experimental basis for producing clean Daqu and provides valuable insights for the development of safer microbial fermented foods.

ABSTRACT
Chad has a varied, nutritious and delicious range of traditional dishes. In the face of modernity, some of these dishes are disappearing or have been forgotten. The aim of this project was to draw up production diagrams for two endangered traditional dishes so that they could be made available to present generations who know little or nothing about them. Goubloum is a moist bread that keeps for several days and is used mainly by travellers on long journeys. It is also a type of war bread used by men. As for ‘soom poddah’, this is a sweet couscous made from flour mixed with powdered sugar, cut into small pieces and fried in oil. It is eaten during festivals or when travelling. Children love it. A survey of around twenty of the oldest people in the village of Kolobo, men and women with lucid memories, identified five women who mastered the technologies used to produce these foods, and who were unanimously supported by those interviewed. These two foods were then produced in our presence, with photos and explanations of each unit operation. Finally, we drew up the technological diagrams for making ‘goubloum’ and ‘soom poddah’.