Cooperative-hybrid detection of primary user emulators in cognitive radio networks

Primary user emulator (PUE) attack occurs in Cognitive Radio Networks (CRNs) when a malicious secondary user (SU) poses as a primary user (PU) in order to deprive other legitimate SUs the right to free spectral access for opportunistic communication. In most cases, these legitimate SUs are unable to effectively detect PUEs because the quality of the signals received from a PUE may be severely attenuated by channel fading and/or shadowing. Consequently, in this paper, we have investigated the use of cooperative spectrum sensing (CSS) to improve PUE detection based on a hybrid localization scheme. We considered different pairs of secondary users (SUs) over different received signal strength (RSS) values to evaluate the energy efficiency, accuracy, and speed of the new cooperative scheme. Based on computer simulations, our findings suggest that a PUE can be effectively detected by a pair of SUs with a low Root Mean Square Error rate of 0.0047 even though these SUs may have close RSS values within the same cluster. Furthermore, our scheme performs better in terms of speed, accuracy and low energy consumption rates when compared with other PUE detection schemes. Thus, it is a viable proposition to better detect PUEs in CRNs

Caracterisation Des Systemes De Production A Base D’anacardier Dans Les Principales Zones De Culture Au Benin

Les données relatives aux caractéristiques socio-économiques des producteurs d’anacarde, aux pratiques de gestion des plantations, aux intrants et aux revenus de la production ont été collectées à l’aide d’unquestionnaire administré à 349 planteurs issus des principales zones de production du Bénin. Le modèle de la rentabilité économique de COBB-DOUGLAS a été utilisé pour évaluer les déterminants du revenuannuel obtenu de la vente des noix d’anacarde. La majorité des planteurs d’anacardier sont des autochtones (93,1 %), dont 89,7 % hommes parmi lesquels 87,4 % sont des héritiers de plantation. L’anacardier génèredes revenus pour 97,42 % des personnes enquêtées. L’association culturale avec l’anacardier est pratiquée lorsque l’arbre est au stade juvénile (moins de 10 ans). Le manque d’entretien des plantations et la non utilisation d’intrants ne permettent pas une augmentation substantielle des rendements en pomme et en noix au niveau des différentes zones de production. Le revenu annuel obtenu de la vente des noix d’anacarde est significativement influencé par la superficie emblavée (P < 0,05 à P < 0,001), le coût total de la main-d’oeuvre, le rendement des noix, le prix de vente du kilogramme de noix, la situation matrimoniale du producteur et l’accès aux crédits.Mots clés : Systèmes de culture, anacardier, gestion des plantations, rentabilité économique, Bénin. Data such as farmers’ socio-economic characteristics, management of cashew trees, inputs and outputs related to the production systems have been collected from 349 farmers. The economic profitability model of COBB-DOUGLAS was used to assess the determinants of the annual income generated by cashew nut. The majority of farmers are natives (93.1 %), men (89.7 %) and heirs of the plantation (87.4 %). Cashew generates income for 97.42 % of the respondents. The annual crops are intercropped with cashew when the tree is young. Lack of field keeping and non use of inputs especially fertilizer affect substantially the increase of nuts and apple yields in the study area. The annual income obtained from the marketing of cashew nut is significantly influenced (P < 0.05 à P < 0.001) by the area of cashew plantation, the cost of labor, the nut yield, the price of the nut, the marital situation of farmer and the access to credit.Key words: cropping systems, cashew tree, plantations management, economic profitability, Benin. Article in French

Beyond hunger:Unveiling the rights to food in sub‐Saharan Africa

This article explores the fundamental right to food, examining its legal framework, its relationship with other human rights, and the efforts being made globally to improve this right. It begins by looking at international and national laws that protect the right to food and examining their importance in ensuring food security and sovereignty. It then explores how food rights intersect with other rights, such as health, education, and labor, revealing the interrelated web of human rights. The article further highlights how the right to food is closely tied to the objectives of reducing poverty and promoting social justice, which are crucial components in the collective effort to achieve food security for all. Additionally, it evaluates the effectiveness of current policies and strategies in promoting the right to food, particularly in sub‐Saharan Africa. The novelty of the article is that it brings into perspective, the encumbrance of food sovereignty in sub‐Saharan Africa and concludes with potential solutions

Enhancement of the functional, pasting and textural properties of poundo yam flour through cassava flour supplementation

In this study, poundo yam flour was supplemented with cassava flour (5, 15, 30 and 50%) and the functionality of the flour and quality of the cooked dough were determined. The composite flours and yam flour (approx. 56%) were more dispersible than the cassava flour (approx. 50%). Cassava flour addition significantly (p ≤ 0.05) increased the lightness of poundo yam flour (75.65–84.67) and the ability of the flours to absorb water, but the lightness values (61.60–64.79) of the cooked dough did not change significantly (p > 0.05). Samples with cassava flour were firmer (7.56–22.87 N), stickier (2.51–5.92 Ns) and gummier (2.57–5.48 N) than the control dough. Sensory ratings were similar across the cooked poundo yam samples. This study demonstrated that cassava flour can be used to supplement yam flour for poundo yam flour production

Mathematical modeling of thin layer drying characteristics of onion (Allium cepa) varieties and rehydration capacity

Abstract: varieties (white and red) and some quality characteristics were also examined. The experimental data obtained at drying temperatures of 40, 50 and 60 oC, and thicknesses of 2, 4 and 6 mm, were subsequently fitted into four commonly used models (Henderson and Pabis, Lewis, Page and Logarithmic). The moisture diffusivity and activation energy ranged from 8.91 × 10-10 - 8.39 × 10-9 m2/s and 55.98 - 65.68 KJ/mol, respectively. Significant differences (p 0.9) and was found to better in describing dried onion varieties, while Lewis model gave the least fit