The COVID-19 pandemic has posed significant challenges worldwide, necessitating effective predictive models for informed decision-making. This study employs a regression model to analyze and forecast COVID-19 case trends in Dakar, Senegal. Using historical case data, the model identifies patterns and predicts future case counts, aiding proactive public health interventions. The results demonstrate the model’s ability to capture the increasing trend of infections with reasonable accuracy. This study contributes to epidemic modeling efforts, offering insights that can help policymakers implement timely preventive measures. Future work may incorporate additional variables, such as vaccination rates and mobility data, to improve predictive accuracy.

The increasing global demand for plant-based protein meals, driven by concerns about carbon footprints and health-related challenges associated with animal protein consumption, has spurred scientific exploration into plant-based milk alternatives. Bambara (Vigna subterranea) milk, an underutilized resource, in cheese production, was the focus of this study. Cow milk was substituted with varying percentages (0%, 25%, 50%, 75%, and 100%) of Bambara milk for cheese production. The resulting products underwent analysis for proximate contents, microbial stability, and gas formation during three weeks of refrigerated storage at 6±2°C. Sensory parameters, including texture, flavor, mouthfeel, color, and general acceptability, were assessed using a nine-point hedonic scale (where 1 = dislike extremely, 5 = neither like nor dislike, and 9 = like extremely). The results were analyzed using one-way ANOVA at a significance level of P≤0.05. Proximate analysis revealed significant increases (P≤0.05) in the percentage of ash, crude fiber, and carbohydrate content (3.75-4.38, 0.85-2.16, and 28.1-48.37, respectively) due to Bambara milk substitution. Protein and fat contents experienced significant reductions. Throughout refrigerated storage at 6±2°C, substituted products demonstrated substantial stability in microbial load and gas production compared to unsubstituted samples. Gas formation in the substituted products occurred only after the third week. Sensory evaluation indicated significant improvements (P≤0.05) in acceptability for color (6.55-7.26), mouthfeel (6.25-7.70), and texture (6.46-6.85) resulting from Bambara milk substitution. The study suggested that Incorporating Bambara milk improved the quality of cheese products, potentially expanding its use as a plant protein