Aflatoxins (AFs) are highly toxic and carcinogenic secondary metabolites produced mainly by Aspergillus flavus and Aspergillus parasiticus , posing serious threats to global food safety, public health, and agricultural economies, particularly in tropical and subtropical regions. This review synthesizes current evidence on the types, sources, and mechanisms of AF toxicity, emphasizing their widespread prevalence in staple crops such as maize, groundnuts, and rice. Climate change, poor agricultural practices, and inadequate storage conditions exacerbate contamination risks. Chronic AF exposure is associated with hepatocellular carcinoma, immune suppression, stunted growth in children, and acute poisoning episodes, such as the 2004 Kenyan outbreak that resulted in 125 deaths. Economically, AFs lead to an estimated USD 6–18 billion in annual losses due to trade rejections, healthcare costs, and productivity decline. This review also explores recent advances in sustainable and innovative mitigation strategies across pre‐ and post‐harvest stages. These include the use of atoxigenic biocontrol strains, genetic resistance, natural inhibitors, hermetic storage technologies, nanotechnology, biological detoxification, and climate‐smart agricultural practices. Additionally, emerging digital tools such as Internet of Things (IoT) sensors, blockchain‐based traceability, and machine learning models offer promising approaches for real‐time monitoring and predictive risk assessment. Despite these advancements, major challenges remain, including limited detection infrastructure, low awareness among smallholder farmers, and fragmented policy enforcement. The review concludes by emphasizing the need for integrated, multi‐sectoral interventions anchored in a One Health approach to reduce aflatoxin risks, promote food security, and safeguard human and environmental health globally.

Wild edible plants (WEPs) are potential food, feed, and health benefit sources. The present study describes a comprehensive synthesis on the food, feed, and pharmaceutical uses of WEPs distributed in different parts of Ethiopia. A systematic literature search strategy retrieved 689 articles from PubMed and Semantic Scholar electronic databases. The online search of articles was conducted from January to April 2023. The retrieved articles were screened against inclusion criteria. Finally, 129 full‐text articles complying with eligibility criteria were included. The results of the reviewed articles revealed that there are 679 WEP species registered in Ethiopia, and the distribution of WEPs among different regions of the country is widely different. The results indicated that various aspects of 286 WEP species were described in at least two or more pieces of literature. Though there are differences in modes of consumption and preparation across communities living in different regions of Ethiopia, there is a similar tradition of consuming fruits, leaves, roots, young stems, and whole parts of WEPs for food, feed, and/or health benefit purposes. WEP families (i.e., Fabaceae, Moraceae, and Malvaceae) and species (i.e., Syzygium guineense, Cordia africana, Carissa spinarum , and Ficus sur ) were reported to be widely consumed by different communities. Shrubs were reported as major plant growth forms, followed by trees, herbs, and climbers. The results indicated that WEPs have rich potential in Ethiopia. Thus, investigating the food, feed, and pharmaceutical aspects of WEPs is vital to alleviate food security challenges and explore alternative sources of pharmaceutical ingredients.

Foods rich in bioactive compounds significantly prevent chronic diseases; however, these compounds are susceptible to drying temperature and storage duration because they lose some of their functionalities. This study aimed to determine effective drying temperatures and storage durations for better retention of bioactive compounds of three Ethiopian wild edible plants: Mussaenda arcuata , Celosia trigyna , and Pteridium aquilinum . The collected samples were oven‐dried at 60°C, 65°C, and 70°C in a convective oven dryer to equilibrium moisture content and cooled to room temperature and analyzed for ascorbic acid, β‐carotene, total flavonoid and phenolic contents. To select an appropriate mathematical model for drying, parameters to determine the drying kinetics were also collected simultaneously. The results showed that the dried sample at 60°C exhibited better retention of ascorbic acid, β‐carotene, and flavonoids, except for the phenolic content of Celosia trigyna at 65°C. Drying kinetics results in the Henderson and Pabis's model best fitted for Mussaenda arcuata and Celosia trigyna , while a two‐term model is fitted for Pteridium aquilinum . After determining the optimum drying temperature, the samples were then packed with polyethylene bags and stored at room temperature for 12 months. The phytochemical contents were also analyzed at 0, 4, 8, and 12 months to determine the optimal storage time. Storage analysis over 12 months showed significant degradation of bioactive components, particularly ascorbic acid in Mussaenda arcuata (47.57% loss within 4 months), with a half‐life time of 4.56 months. Therefore, drying at 60°C and consuming the products in 4 to 6 months ensures better retention of bioactive compounds, supporting the effective use of wild edible plants to promote improved nutrition, sustainable food processing, and improved food and health security in both rural and urban communities.

Purpose: The purpose of this paper is to investigate the effect of partial substitution of wheat flour with sweet potato flour on the nutrient composition and sensory properties of bread. Design/methodology/approach: Sweet potato flour was blended with wheat flour at 5, 10, 15, 20 and 25 percent levels of substitution for bread production. Proximate, minerals and antinutritional factors of the breads were investigated using AOAC methods. Sensory evaluation was carried out by a panel of 50 consumers. Data were subjected to analysis of variance and means were separated by Tukey’s comparison test at p <0.05. Results were reported as mean ± SD. Findings: The nutritional and sensory quality of bread made from wheat flour supplemented with sweet potato flour at 5, 10, 15, 20 and 25 percent was investigated. Blending of sweet potato flour with wheat flour had significantly decreased the protein content (4.76–7.78 percent) while the ash (1.35–3.07 percent), crude fiber (0.24–1.03), carbohydrate contents (88.39–90.45 percent), iron, zinc, phosphorus and vitamin A contents were significantly increased ( p<0.05) with increasing sweet potato flour in the formulations. The tannin and phytate contents of the composite breads were low. Sensory evaluation of the breads revealed a mild reduction of the bread’s general acceptability with increase in the substitution level by sweet potato flour. Originality/value: This study showed that the wheat flour used in making breads could be substituted with up to 15 percent sweet potato flour without compromising its nutritional quality, with only a mild reduction in sensory quality.

Proteins are essential for human health, traditionally sourced from animal products like meat, eggs, and fish, or plant‐based alternatives such as legumes. In regions like sub‐Saharan Africa, where resources are limited, protein intake is often a challenge. With the global population rising rapidly and traditional protein sources under strain, innovative and sustainable alternatives are needed. Edible insects, once overlooked, are now recognized as a promising solution due to their high nutritional value and environmental benefits. Consumed globally in various cultures, insects provide a nutritious, unconventional protein source with significantly lower environmental impacts than conventional livestock, aligning with sustainability goals. This review examines the nutrient composition of edible insects, focusing on their protein, fat, amino acids, mineral content, and digestibility. It also highlights the role of insects as pollinators and contributors to biodiversity, emphasizing their importance in supporting agriculture. Additionally, the review explores processing techniques for developing insect‐based products. The nutritional value of edible insects varies based on the substrate used for rearing. By understanding insects' potential in human nutrition, we can address challenges posed by population growth while promoting a sustainable, eco‐friendly food system that benefits both human health and the environment.