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
Nutrient deficiencies occur when the body does not absorb nutrients in the required amounts. Deficiencies can cause a variety of health problems, such as digestive problems, skin problems, stunted or defective development of bones, and even dementia. Nutrient deficiencies can also be sneaky. You may not notice any symptoms until you have been severely deficient for some time, leading you to (falsely) believe that your body is getting all the nutrition you need. More often, however, such deficiencies cause symptoms, which can range from minor to severe. Unless you know what to look for, though, you're likely to mistake the signs for something else. Nutritional deficiencies occur when a person’s nutrient intake consistently falls below the recommended requirement. Nutritional deficiencies can lead to a variety of health problems but it can be prevented by eating a balanced diet or eating a particular nutrient rich diet which the body needs more.

ABSTRACT
Medicinal plants contain different bioactive compounds that have immune system stimulant, anti-inflammatory, antibacterial, antiviral, antifungal, anticancer and wound healing effects. Echinacea purpurea L., Sambucus nigra L. and Cetraria islandica L. are known with their high antioxidant content and health promoting properties. The main objective of the study was to determine the total phenolic content, total flavonoid content and antioxidant capacity of each plant extract with water and 75% ethanol as solvents. The extraction efficiency was significantly higher in ethanol extracts according to total phenolic content, total flavonoid content, 1-diphenyl-2-picryl-hydrazyl (DPPH) and copper reducing antioxidant capacity (CUPRAC) analysis (p<0.05). Among all extracts, the highest result of radical scavenging capacity was found in ethanol extract of Sambucus nigra L. as 901.62±24.53 mg TEAC/ g dry extract. Total flavonoid and total phenolic contents of the same extract were determined as 840.54±13.46 mg RE/ g dry extract and 339.68±1.47 mg GAE/ g dry extract, respectively. The selected phenolic compounds were quantified and phenolic profiles were determined by HPLC analysis for all extracts. By using the selected plant powders, the late-release soft lozenge product was formulated. Loss of bioactive compounds was examined by using spectrophotometric and chromatographic techniques. In lozenge product, the highest phenolic content was obtained with Sambucus nigra L. (2.33±0.11 mg GAE/ g dry extract. Results confirmed that the lozenge application caused a significant loss in antioxidant amount for all plant extracts. In order to obtain optimum antioxidant effectiveness from the lozenge products with functional properties, it is needed to provide a suitable recipe with optimized usage of plant extracts.

ABSTRACT
At the end of this review, it emerges that food resilience has several scientific and institutional definitions. It is applied in several disciplines and contexts requiring better anticipation and management in the event of water pollution, drought, pandemics, economic crises, climate change, etc. Many tools and indicators make it possible to analyze food resilience: Assessments of Food Security in Emergency Situations, Measurement and Analysis of the Resilience Index, Analysis of Household Capacities and Vulnerabilities, Index of Survival Strategies and Vulnerability level,… Early Warning Systems help limit the loss of lives and livelihoods due to hazards and disasters. Some identify five key capacities of a food system: anticipation, prevention of the effects of expected shocks, ability to immediately cope with the effects of shocks, adaptation and the ability to transform the entire system. For others, it is the ability to assess, manage and control risks, identify problems, set priorities and take action. Depending on the context, American or European cities are developing food resilience measures by ensuring food security, developing new markets for local producers, promoting sustainable production methods, creating canteens, etc. In Africa, household food resilience strategies are multiple: changing their diet, increasing their food supplies, reducing the number of consumers or fasting if there is food shortage, diversification of agroeconomic activities, social food safety nets, etc. Gender and governance issues are essential to strengthen food resilience. In perspective, it is important to take systematic, cross-sectoral and large-scale actions to achieve sustainable and resilient food value chains.

ABSTRACT
Malnutrition is a major health problem especially for HIV-infected children. There is a vicious circle between HIV infection and malnutrition. Approximately 980 children became infected with HIV and approximately 320 children died from AIDS related causes, mostly because of inadequate access to HIV prevention (WHO, 2020). The study aimed to assess the nutritional status of under- five children living with HIV/AIDS at the Tropical Diseases Teaching Hospital-Sudan 2021. Methodology: A descriptive cross sectional hospital base study conducted at Tropical Diseases Teaching Hospital. 88 HIV- infected children attending Tropical Diseases Teaching Hospital were selected as participants. Data were collected using designed interview questionnaire. Results: According to (MUAC) 36.5% of the HIV- infected children were severely malnourished, 26.9% were moderately malnourished. According to weight – for –Height 76.1% of the HIV- infected children were underweight. According to height – for – age 39.6% of the HIV- infected children were moderately and mild impairment. 47.7% of the HIV- infected children have diarrheal disease during the last month. HIV- infected children's mothers attending the Tropical Diseases Teaching Hospital received health counselling from Health care providers. HIV- infected children were facing nutritional complications such as malnutrition, oral problems, lack of appetite, growth retardation. Conclusion: More than half of HIV- infected children were malnourished, facing nutritional complications such as, oral problems, lack of appetite, diarrhoea, growth retardation that are impaired their immunity. Adequate nutrition cannot cure HIV infection, but it is an essential part of maintaining the immune system and physical activity and of achieving optimal quality of life. Recommendation: Special attention of nutritional requirements for HIV- infected children, increases of mother's awerance about the health problem impaired child immunity. Nutritional .......

ABSTRACT
Yoghurt ice cream can be regarded as a healthy alternative to plain ice cream. Also use of some plant tuber in food formulations can lead to the development of products of improved manufacture, nutritional and health promoting values. So, the present study was produced healthy yoghurt ice cream mixes by replacement of stabilizer with some plant tuber mill and studies their effect at different concentration (A 5%, B 10% and C 15%) on the physicochemical, rheological, microbiological and sensory properties. The result indicated that, Total solid (%) was increased with added the powder of tubers in all mixes and the highest total solid in all samples were yellow sweet potato mix C (35.51%). Protein ranged from 2.44 to 3.24% and Fat % ranged from 4.09 to 4.14%. Total carbohydrate increased with adding the plant tuber and yellow sweet potato mix C had the highest carbohydrate and fiber values. Viscosity of yoghurt ice cream mixes reported showed that yoghurt ice cream of potato mix A was the lowest viscosity (1950.0 cP/s) and the highest values was yellow sweet potato mix C (4053.3 cP/s) in all samples. The yoghurt ice cream sample get highly significant effect of sensory evaluation by control followed by cassava containing 5%, 10 % then 15% and yellow sweet potato 5%. While yoghurt ice cream containing 15% potato got the lowest scores. These results concluded cassava concentration 5 &10 % can be a cost effective and good alternate of traditional stabilizers used for yoghurt ice cream preparation.

ABSTRACT
Yam is an important crop for food and nutritional security as a result of high productivity and richness in protein. But its economic, food and nutritional security benefits are becoming constrained due to inappropriate extension attention, poor agronomic practices, less research attention, and lack of improved variety. To overcome these problems, transferring available production improvement technology is one of the important measures. Therefore, this pre-extension demonstration of the new yam variety (Bulcha) was carried out with the objectives; to demonstrate and popularize new yam variety and to evaluate farmers' preference analysis. The demonstration hosted ten purposively selected farmers and one farmer training center. Awareness creation training was given for 10 beneficiary farmers and 11 other stakeholders. The new yam variety (Bulcha) was demonstrated with one local check on a plot size of 10m x 10m. Evaluated of the demonstration was conducted at mid maturity, maturity, and harvesting through field visit, field day, and FGD. Based on criteria of tuber color, disease-resistant, productivity, tuber size, and early maturity, farmers ranked the new variety but food taste was not accepted. Also, yield data were collected by harvesting tuber yield from a randomly selected sample area and analyzed using descriptive statistics. The improved variety has a 60% yield advantage over the local check. Thus, the new variety is recommended to scale up in Dila zuria district and other similar agro-ecologies. Therefore, extension personnel needs to work on expanding the technology and biological breeder need to work on food test improvement.