This study aimed to assess the proximate composition, microbial quality, and sensory acceptability of canned Bambara beans in Ghana to determine their nutritional value and consumer perceptions. The research was conducted in Tamale in the northern region of Ghana, focusing on sensory evaluation, nutritional analysis, and consumer preferences for canned Bambara beans. The study utilized canned Bambara bean varieties sourced from local markets in Ghana. It involved sensory panels, proximate analysis, and microbial testing to evaluate the quality and safety of the canned products. Data analysis included sensory scoring, proximate composition determination, and microbial count assessments. The findings indicated positive consumer attitudes towards canned Bambara beans, emphasising their convenience, nutritional richness, and sensory appeal. Nutritional analysis revealed the nutrient content of the canned beans, highlighting their potential as a nutritious food source. Conclusions emphasised the importance of sensory attributes in consumer acceptance and women's role in producing and promoting Bambara beans. It is recommended that Increase awareness among consumers, especially women and homemakers, about the nutritional benefits and culinary versatility of canned Bambara beans. Educational campaigns highlighting canned Bambara beans' health advantages and convenience can encourage their inclusion in household diets. It is also recommended that women involved in the production and processing of Bambara beans should be supported and empowered through training, capacity building, and access to resources. Recognising the pivotal role of women in the Bambara bean value chain is essential for sustainable production practices and economic empowerment.

Carboxylates and their antimony(III) complexes experimentally scanned earlier for anti-leishmanial activity (IC₅₀) against five leishmanial strains viz., L. major, L. major (Pak), L. tropica, L. mex mex, and L. donovani. These activities have been theoretically predicted by DFT method along with quantitative structure-activity relationship (QSAR) study. Molecular modeling and geometry optimization of the all the eight compounds have been performed on workspace program of CAChe Pro software of Fujitsu by opting B88-PW91 (Becke '88; Perdew & Wang '91) GGA (generalized-gradient approximation) energy functional with DZVP (double-zeta valence polarized ) basis set in DFT (Density Functional Theory). For QSAR, multiple linear regression (MLR) analysis has been performed on Project Leader Program associated with CAChe. The reliability of correlation between experimental activities and predicted activities are r² = 0.826, r²_CV = 0.426 (L. major); r² = 0.905, r²_CV = 0.507 (L. major (Pak)); r² = 0.980, r²_CV = 0.932 (L. tropica); r² = 0.781, r²_CV = 0.580 (L. mex mex) and r² = 0.634, r²_CV = 0.376 (L. donovani), and a comparison of the experimental values and the values obtained by theoretical calculations has been presented pictorially that shows close resemblance.

Magnetic iron nanoparticles (Fe₃O₄) were synthesized and characterized using Fourier Transformed Infrared ((FT-IR), UV-Visible spectrophotometer, Scanned Electron Microscopy (SEM) equipped with an Energy Dispersive X-ray spectrometer (EDX), and X-ray Diffraction (XRD). The synthesized nano catalyst was used in the transesterification of mahogany seed oil with methanol. The optimized reaction conditions gave a reaction yield of 88% at a catalyst concentration of 1.5% wt., a volume ratio of methanol to oil of 5:1, a reaction temperature of 60 °C, and a reaction time of 120 minutes. The Fe₃O₄ nanoparticles was regenerated from the mixture and reused for various circles by applying the optimum conditions obtained during the present study. The results showed that the biodiesel yield decreased by increasing the number of cycles when the regenerated catalyst was used. However, good conversion (81.9%) was obtained up to the 5th cycles. The elemental analysis of the synthesized magnetic iron nanoparticles Fe₃O₄) revealed the highest proportion of iron with 64.37 and 74.40% for atomic and weight concentration respectively, followed by oxygen with 34.27 and 24.50% for atomic and weight concentrations respectively. It could be concluded that the synthesized nano catalyst would serve as an excellent catalyst for the transesterification of vegetable oils.