The utilization of vegetables with supplementation of cereals and pulses plays a vital role in improving protein-energy malnutrition and micronutrient deficiency. Therefore, the study aimed to develop biscuits from pumpkin, common bean, and wheat composite flour with better physicochemical properties and sensory acceptability. All quality parameters were evaluated by using an official standard procedure. The results showed a significant (p < 0.05) difference among products. The addition of pumpkin and common bean flour to composite biscuits significantly (p < 0.05) increased the protein (9.44–16.16%), fat (17.03–21.42%), ash (1.72–2.08%), and crude fibre (1.37–2.06%) contents. In addition, the biscuit's lightness decreased as the incorporation of pumpkin and common bean increased. However, the redness and yellowness of the sample increased. Sensory evaluation scores indicated that biscuits supplemented with 10% pumpkin, 15% common bean, and 75% wheat composite flour baked at 200 °C were more preferred than other formulated products. Therefore, substituting pumpkin powder with wheat-common bean flour significantly improved the nutritional content of the biscuit with desirable sensory acceptability. The findings also showed that the developed products are essential in improving dietary diversity and food insecurity among low-income families.

Reduction of postharvest losses through improved technique is studied in this work. Pretreatment and drying, in particular, are important methods for using various tuber-based food items to produce intermediate products that increase economic benefit and availability with a longer shelf life in the production and consumption communities. This study was conducted to evaluate the effect of pretreatment and drying methods on the proximate composition and physical and functional properties of flour developed from anchote. The treated anchote flour was prepared using hot distilled water for blanching and potassium metabisulphite solution and drying methods (sun, solar, and oven). The obtained data were statistically analyzed using SAS software at . Accordingly, the untreated and sun-dried anchote had greater moisture content (10.34%) than the chemically treated and oven-dried anchote (8.71%). The samples treated with potassium metabisulphite and the solar-drying methods have higher protein content (4.02%) than the blanched and sun-dried samples (3.14%). Samples treated with blanching and solar drying have lower ash content (3.96%) than samples treated with potassium metabisulphite and dried (4.89%). The highest fiber content was recorded for samples treated with blanching and oven-drying methods, with a rating of 4.71%. Sun-dried samples had an increased fat content (1.14%) compared to blanch with all drying methods (0.72%). The untreated and sun-dried flour had lower carbohydrate content (80.95%) than blanched and oven-dried (83.03%). The potassium-metabisulphite-treated and oven-dried samples rated 2.66% with the highest water absorption value. The blanched and oven-dried samples had the lowest oil absorption capacity of 1.71%, a significantly different value from the highest value of 1.98% for the potassium-metabisulphite-treated and solar-dried samples. Oven-dried samples had higher swelling power than solar- and sun-drying methods. The anchote samples treated by blanching methods and dried in the oven had the highest solubility rating of 43.84% and the lowest value of 38.8% for control and sun-dried samples. The sun-dried anchote flour had the highest dispersibility value, which is significantly different from both the oven-dried and solar-dried versions. Along with that, the untreated samples had significantly lower dispersibility values than the potassium-metabisulphite-treated and blanched flour samples. The proximate values of anchote flour were significantly affected by pretreatment and drying methods. Additionally, the main and interactive effect of pretreatment and drying methods influenced the water absorption capacity, oil absorption capacity, swelling power, solubility, and dispersibility significantly. Further research is required to improve flour properties and characterize pasting properties to assess the suitability of the starch for different industrial inputs.

Urban food waste presents a significant environmental challenge, but it also offers a promising opportunity for sustainable protein production. In Addis Ababa, it's estimated that around 70%–74% of municipal solid waste is biodegradable, with a large portion made up of fruit and vegetable residues; bananas, mangoes, avocados, and citrus fruits dominate these organic streams. These high‐moisture, nutrient‐rich materials are particularly well‐suited for single‐cell protein (SCP) production through microbial fermentation, positioning them as a climate‐resilient alternative to conventional animal or plant‐based proteins. Current research explores various aspects: substrate composition, effective pretreatment strategies, selecting optimal microbial strains, different fermentation approaches, and crucial safety issues such as nucleic acid content, allergenicity, and potential mycotoxin contamination. Globally, SCP yields range from 20 to 50 g/L, but translating these results to Addis Ababa is complicated by local variability in feedstock quality and seasonal availability. This means solutions must be tailored to the specific context. Scaling up SCP production isn't without hurdles. Major challenges include the heterogeneous nature of the feedstock, its high moisture content, limited cold‐chain infrastructure, and noticeable gaps in technical expertise. Despite these challenges, there are tangible avenues for progress: establishing pilot‐scale fermentation facilities, developing decentralized preprocessing and collection systems, and embedding these efforts within broader circular bio‐economy frameworks. Together, these strategies could enhance local protein availability, reduce landfill contributions, and help curb greenhouse gas emissions. Still, several knowledge gaps remain particularly regarding Ethiopia‐specific techno‐economic analyses, process optimization for mixed fruit waste, and capacity‐building in fermentation biotechnology. Addressing these gaps is essential for moving SCP production from the laboratory to a viable, city‐wide solution. By integrating technological, regulatory, and industrial strategies, Addis Ababa can leverage fruit‐waste valorization to address urban organic waste, strengthen nutritional security, and further Ethiopia's goals in advancing a circular bio‐economy.

Besides dietary sources of energy, roots and tuber crops can also serve as functional foods and nutraceutical ingredients to be explored in disease risk reduction and wellness. However, they are easily spoiled because of their high moisture contents and enzymatic reactions. Therefore, this review aimed at gathering information on the effects of various pretreatment methods on the quality of tuber crops before converting them into flour. Studies reported by different scholars showed that there were significant differences in physicochemical and functional properties between untreated tuber and the treated tuber samples. The review also highlighted that the chemical treatment methods, particularly sulfite treatment, could increase the lightness value of the flour. In addition, blanching could induce a decrease in protein, ash, and fat. Despite this, blanching pretreatment techniques increased moisture and carbohydrate content. Chemical treatment increases the ash content, which might be responsible for chemical diffusion into the sample. The reviewed results showed that the application of different pretreatments on tuber crops significantly improves many quality characteristics such as color, fiber content, carbohydrate, and the functional properties used for value addition during food product development in the industry. Therefore, application of pretreatment methods particularly chemical treatments could enhance nutritional value, and functional and physical properties of tuber flours.

Valorization of fish processing waste into high‐value omega‐3 bioactive lipids represents a sustainable strategy for the development of functional foods. However, the incorporation of long‐chain polyunsaturated fatty acids (PUFAs), such as EPA and DHA, is constrained by oxidative instability, off‐flavor formation, and poor water solubility. This review critically integrates advanced encapsulation technologies with mechanistic insights into their roles in enhancing lipid stability, modulating gastrointestinal release, and improving bioavailability within diverse food matrices. Encapsulation systems not only protect PUFAs during processing and storage but also enable controlled release, thereby enhancing physiological uptake. In addition, fish oil‐derived lipids exhibit antioxidant properties through modulation of oxidative pathways and antimicrobial effects through membrane disruption and metabolic interference. A conceptual framework for the design of fortified foods is proposed, emphasizing controlled release, synergistic interactions with food components, and sustained biological functionality. By linking mechanistic understanding with practical formulation strategies, this review provides a comprehensive roadmap for the effective and safe utilization of fish waste‐derived omega‐3 lipids in next‐innovative functional foods.