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The proximate composition, functional and physical properties, as well as sensory evaluation of breads based on blends of wheat and 'orarudi' (Vigna sp) flour were investigated. Batches of 'orarudi' (Vigna sp) were separately put in a container and subjected to natural lactic acid fermentation in deionized water in a ratio of 1:3 (w/v) at 28 ± 2°C for 24 h. The fermented samples were manually dehulled and the cotyledons dried at 55 ± 2°C in a drought air oven, hammer milled into flour (500 µm mesh screen) and stored in a refrigerator (5 ± 2°C). The blends were formulated thus, the 'orarudi' flour (ORF) substituted 5, 10, 15, and 20% wheat flour (WF). The 100% WF served as the control. The parameters investigated were evaluated using standard methods. The data obtained were statistically analyzed. The results showed that fermentation and food supplementation enhanced both the proximate, minerals and vitamin contents of the experimental breads. The physical parameters indicated that fermentation and type of supplements had negative effect on the test breads relative to the control. The results revealed that the experimental breads had higher nutrient quality than the 100% wheat bread, probably due .to food-to-food fortification/supplementation.

Carbendazim (CBZ) is a widely used, systemic, broad‐spectrum benzimidazole fungicide. It is used worldwide against fungal diseases on a wide range of agricultural products and in domestic gardens. The activities of brain oxidative stress biomarkers and acetylcholinesterase (AChE) in juvenile African Catfish Clarias gariepinus exposed to CBZ were investigated. Juveniles were exposed to sublethal concentrations of 0.22, 0.43, and 0.64 mg/L CBZ, which corresponded to 5, 10, and 15% of the 96‐h LC50 (the concentration that was lethal to 50% of the test organisms over the first 96 h) of CBZ fungicide for 21 d. Individuals were allowed an extra 7‐d recovery period. The brain tissues were sampled and analyzed on days 1, 7, 14, 21, and 28 (including the 7‐d recovery period). The results indicated significant concentration‐dependent inhibition of the brain AChE activities in all exposed groups. The lipid peroxidation was significantly elevated while the antioxidant enzymes and protein values were significantly inhibited by CBZ exposure. However, the values of catalase on days 7, 14, and 21 were significantly higher than day 1 values. Overall, CBZ altered brain oxidative stress parameters and led to the inhibition of AChE. This fungicide should be used with utmost caution to protect and safeguard fish, ensuring that fish production and survival in the environment remain unaffected.

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