Impacts of COVID 19 Total Confinement on Rural Youth Food Security
Abdoulaye Fofana Fall,
Joseph Ssekandi,
Amos Kipkemoi Ronoh,
Samuel Obeng Apori,
Abibatou Ndiaye,
Beatrice Wamuyu Mbugua
Issue:
Volume 9, Issue 4, July 2021
Pages:
99-105
Received:
24 May 2021
Accepted:
10 June 2021
Published:
13 July 2021
Abstract: Uganda is amongst the countries in Africa which have experienced total confinement during the COVID 19 outbreak. The impacts of the COVID 19 pandemic will have disproportionate effects on populations with higher existing vulnerability. Youth consistently experience higher levels of food insecurity than adults and are more likely to be dependent upon informal employment. The present study aimed to understand the impact of COVID 19 total confinement on youth food security in the rural Mpigi District of Uganda. The study targeted rural youths and questions were asked as to whether the COVID 19 pandemic led to food insecurity. Using self-administered questionnaires, data were collected from 380 respondents selected randomly from Nkozi sub-county. Both descriptive and inferential statistics were used to analyze collected data. Nested binary logistic regressions was used to examine the relationship between food security-sex-education levels. The study established that 75% of youth were classified as food insecure. Female youths were more likely to be food secure than males. The study also revealed that a high level of education significantly contributes to youth food security. This study reinforces the importance of including social determinants of food security, such as sex and level of education in the policies targeting youth food security. Giving food relief, reduce food taxes and allowing the business to open are three of the major recommendations from this study.
Abstract: Uganda is amongst the countries in Africa which have experienced total confinement during the COVID 19 outbreak. The impacts of the COVID 19 pandemic will have disproportionate effects on populations with higher existing vulnerability. Youth consistently experience higher levels of food insecurity than adults and are more likely to be dependent upo...
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Effect of Storage Material and Location on Physicochemical Properties and Nutritional Composition of Stored Bread Wheat in Ethiopia
Issue:
Volume 9, Issue 4, July 2021
Pages:
106-112
Received:
24 June 2021
Accepted:
14 July 2021
Published:
24 July 2021
Abstract: Postharvest management intervention of wheat grain needs to be examined from technological quality perspectives before its introduction to end-users. Local and improved methods of grain storage cause a lot of losses in terms of physical and Physico-chemical properties. These losses could be improved by providing appropriate storage materials at all agro-ecologies. This study aimed to evaluate the effects of different grain storage materials on the physical and physicochemical properties of stored wheat at different locations. The experiment included three treatments; (Purdue Improved Crop Storage (PICS), polypropylene bags, and Jute bags) at different agro-ecological locations; midland (Debrezeit), lowland (Werer), and highland (Kulumsa). Wheat, Lemu variety was stored in triplicate (25 Kilogram/container) for six months (December 2018 - June 2018) under normal environmental conditions in a randomized complete block design (RCBD), with three replication times Wheat stored in Jute bag at lowland for 6 months had lower final germination percentage, lower gluten index, and higher falling number value. In addition, wheat stored at lowland in jute bag had reduced hardness index value. Meanwhile, wheat stored in a Jute bag at midland for 6 months had a lower final germination percentage, lower hectoliter weight but, insignificant change in the hardness index value. Wheat stored at low land, midland, and highland in a jute bag for 4 and 6 months had shown increment in protein content. Wheat stored at midland in jute bag and PICS for 6 months had lower hectoliter weight and flour yield percentage. Besides, wheat stored at midland in a jute bag for 4 months of storage had higher wet and dry gluten content but, lower gluten index value. This condition may pose a negative influence on the baking performance of flour from wheat stored at lowland and with traditional jut bags. From this study, it can be concluded that PICS bags at all storage sites had Significant effective storage materials to preserve wheat grains. Further investigation, however, is very important to evaluate the influence of these treatments on the end-use qualities including baking quality.
Abstract: Postharvest management intervention of wheat grain needs to be examined from technological quality perspectives before its introduction to end-users. Local and improved methods of grain storage cause a lot of losses in terms of physical and Physico-chemical properties. These losses could be improved by providing appropriate storage materials at all...
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