Foods rich in phytochemicals are well recognized for their role in the prevention of chronic disease development, in addition to fulfilling the nutrient requirements. However, different processing methods employed during preparation may affect their levels and functionality as they are sensitive to different processing parameters such as temperature and light. This study aimed to evaluate the effects of three common processing methods; boiling, fermentation, and drying (sun and solar drying, with and without blanching), on total phenolic content and total flavonoid content in cassava (Manhot esculenta Crantz), black jack (Bidens pilosa) and bitter lettuce leaves (Launaea cornuta) grown in Mkuranga District in the Eastern part of Tanzania. Total phenolic content and total flavonoid content were analyzed by using the spectrophotometric method with the use of Folin-Ciocalteu and Aluminum Chloride reagents, respectively. Total phenolic content ranged from 0.9±0.14 to 85.7 ± 0.56 mg Gallic Acid Equivalent (GAE)/100g and flavonoids ranged from 0.03±0.00 to 3.9±0.03 mg/100g across the treatments. Both parameters were adversely affected by fermentation and boiling, while solar and sun drying only reduced the flavonoid content. Results showed that direct solar and sun drying appear to be effective processing methods, for the retention and maintenance of total phenolic content in all samples while, none proved to be effective for flavonoid content.

The construction industry remains one of the most hazardous sectors globally, with Nigeria experiencing a high incidence of workplace accidents despite the adoption of Occupational Health and Safety Management (OHSM) frameworks. This study evaluated the effectiveness of OHSM practices in improving workplace safety across construction companies in Nigeria’s coastal cities. A cross-sectional design was employed, combining quantitative surveys of construction workers (n = 1,400) with qualitative interviews of 35 managers and supervisors. Quantitative data were analyzed using SPSS version 28, while thematic analysis was applied to qualitative responses. Findings revealed a generally positive perception of OHSM, with 54.4% of workers rating OHS policy effectiveness as “Good” and 52.0% rating health outcomes as “Good.” However, accident frequency remained a concern, with 46.4% reporting accidents occurred “Occasionally” and 31.9% acknowledging them as “Frequent” or “Very Frequent.” Comparative analysis showed indigenous firms were rated higher in policy effectiveness and health outcomes but also reported slightly higher accident frequencies than international firms. Thematic analysis identified five key monitoring and evaluation strategies including routine inspections, regular training, audits, behavioural reinforcement, and access control, Also, five measures of OHSM effectiveness, including compliance observation, incident tracking, KPIs, employee feedback, and benchmarking. OHSM was found to positively influence project outcomes by reducing compensation costs, enhancing reputation, and improving supervision and quality of work. OHSM practices in Nigeria’s construction sector are perceived as effective in policy and health outcomes, yet accident rates remain a critical challenge. The study underscores the importance of continuous training, stricter enforcement, behavioural reinforcement, and systematic performance evaluation.

This study addresses the critical challenge of material scarcity within Ghana’s creative industries by pioneering the synthesis of professional-grade stage blood from indigenous, locally-sourced materials. In the context of Ghanaian theatre and film, practitioners face significant barriers due to the high cost and limited availability of imported special effects products, often resulting in the use of inadequate substitutes that compromise aesthetic realism, safety, and narrative authenticity. This paper responds by exploring the potential of cassava starch, tapioca, kenkey dough, and fufu wax. Grounded in Schumacher’s theory of Appropriate Technology, the paper reframes indigenous resources not as inferior alternatives but as technologically and contextually appropriate solutions that align with Ghana’s economic, environmental, and social realities. The study provides detailed, reproducible recipes for both flowing and clotted blood variants, validated through practical application in simulated special effects such as gunshot wounds and deep-tissue scars. These formulations meet key performance criteria: visual fidelity under theatrical and cinematic conditions, controlled viscosity, ease of application and removal, and performer safety. Beyond technical innovation, this research contributes to shifting academic and professional discourse from dependency and scarcity toward resourcefulness, sustainability, and artistic self-reliance. It offers a practical framework for reducing production costs, enhancing the quality of visual storytelling, and fostering local value chains within Ghana’s growing creative economy.

Background: Traditional foods, once carriers of cultural identity and heritage, are being quietly replaced as globalization and modern ideals redefine the choices of younger generations. This ethnographic study investigated the cultural meaning and symbolism of Tuei, an indigenous maize-based beverage, among the Fante people in the Central Region of Ghana. The study aimed to document how Tuei is rooted in Fante social and ceremonial life, exploring its role as a symbol of identity, continuity, and tradition. Methods: A qualitative approach with semi-structured interviews were done with 7 participants involving one cultural expert, three elders, and three local producers. Results: The findings revealed that Tuei has a significant role in rites of passage such as marriages, funerals, and naming ceremonies, where it functions as a marker of status and social cohesion. It was daily used as a gesture of hospitality and symbol of community unity. Additionally, the study found that the nutritional benefits of Tuei was rich in essential nutrients from maize, which contribute to energy provision and digestion. Some participants also reported its traditional use in promoting digestive health and general well-being. Again, Tuei was influenced by modernization which has reduced its consumption among younger generations and elite groups. Conclusions: The study concluded with recommendations to strengthen these preservation efforts through educational initiatives, the integration of Tuei into cultural festivals, and ongoing community engagement to ensure the continuity of this cultural practice.