In Africa, agriculture, particularly crop production, is a vital livelihood practice for women, who provide a larger proportion of the labour force. However, the high reliance on rain-fed agriculture, coupled with other socio-economic constraints, exposes female farmers to climatic risks. This paper investigates the participation of women in crop production, key challenges and their coping strategies for climatic disturbances. Drawing on the experiences of female farmers of Thaba Chweu Local Municipality (TCLM) in Mpumalanga, South Africa, the study blended qualitative and quantitative approaches to gather data on their vulnerability and adaptation strategies to climatic shocks. A questionnaire administered through face-to-face interaction and online surveys was the main instrument used to obtain data. This study revealed diverse challenges faced by female farmers in the form of high susceptibility to climatic disruptions, limited funding and gaps in accessing agricultural inputs and equipment (machinery, seeds and fertilisers) and pests. The effects of climate variability manifest in low crop outputs and inferior yields, food insecurity and loss of revenue. The most preferred coping strategies are changing planting and harvesting dates, followed by eating less food, looking for jobs and crop rotation. Although the main source of support comes from both family and government, the majority of the female farmers do not use modern scientific-based and input-intensive agricultural coping strategies such as the use of irrigation systems because of lack of livelihood assets and lower literacy levels.

The present review provides a comprehensive discussion of the prebiotic, anti‐diabetic, anti‐colorectal cancer, and anti‐cardiovascular disease effects of unripe banana flour resistant starch (BFRS). Unripe banana flour is considered a useful ingredient in the food industry because it has high levels of resistant starch (up to 68% w/w). The beneficial effects of BFRS against diabetes, obesity, cardiovascular disease, and colorectal cancer emanate from its resistance to hydrolysis and propensity to escape digestion in the upper‐gastrointestinal tract, which delays glucose absorption and increases the concentration of colonic short‐chain fatty acids (acetate, propionate, and butyrate). Therefore, BFRS can be recommended as an alternative functional ingredient in food products. However, more in vivo studies with BFRS should be conducted to ascertain the mechanisms that underly its beneficial effects and associated changes in the gut microbiome. The influence of other food product ingredients and food processing on BFRS efficacy and targeted production of specific short‐chain fatty acids in the colon, needs to be investigated to optimize its application.

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