K. OMORUYI

This study investigates the role of social media in the political mobilization of youths in Edo State, Nigeria, focusing on the 2020 governorship election. It examines how platforms like Facebook, Twitter, and Instagram were utilized to disseminate political information, organize campaigns, and influence voter behavior among young people. The research explores the extent to which social media facilitated political participation, shaped public opinion, and impacted the overall electoral process.
The methodology involves a mixed-methods approach, combining quantitative surveys with qualitative interviews. Surveys were administered to a sample of youths in Edo State to gather data on their social media usage, political engagement, and voting preferences. In-depth interviews were conducted with political actors, campaign strategists, and youth activists to gain insights into their experiences and perspectives on social media's influence.
The findings reveal that social media played a significant role in the 2020 Edo State governorship election. It served as a crucial tool for political campaigns to reach young voters, mobilize support, and counter opposing narratives. Social media platforms enabled youths to access political information, engage in discussions, and organize protests. However, the study also highlights the challenges associated with social media, such as the spread of misinformation, the polarization of political discourse, and the potential for manipulation. The conclusion emphasizes the transformative impact of social media on political mobilization in Edo State. It underscores the need for media literacy and critical thinking skills to navigate the complexities of the digital landscape. The study recommends that political actors and policymakers develop strategies to harness the potential of social media while mitigating its risks.

This study investigated the nutritional value and organoleptic assessment of bread fortified with
fish concentrate from commercially important fish species. Fish is a highly nutritious source of
protein and essential fatty acids, but its incorporation into staple foods like bread remains
underexplored. The research aimed to evaluate the impact of fish concentrate on the proximate
composition and sensory characteristics of bread. Bread samples were produced with varying
levels of fish concentrate (0%, 10%, 20%, and 30%) and analyzed for moisture, protein, fat, ash, fiber, and carbohydrate content. Organoleptic properties, including appearance, taste, texture, and aroma, were also assessed. The results showed that fortification with fish concentrate significantly enhanced protein, fat, and
ash content while reducing carbohydrate levels. Sample D (30% fish concentrate) had the highest
protein (20.18%) and fat (9.16%) content, whereas the control sample (0% fish concentrate)
exhibited the highest carbohydrate content (63.44%). Sensory evaluation indicated that moderate
fortification (10–20%) improved taste, aroma, and texture without negatively affecting consumer
acceptability. However, higher levels (30%) introduced stronger flavors that may not be well
received by all consumers.