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The purpose of this paper is to understand the role played by small-size non-governmental organisations (NGOs) in slum upgrading, building and incremental housing processes in Brazil and Guinea-Bissau, focusing, in particular, on actions to reduce vulnerabilities and enhance community resilience.

The research method relied on literature review and fieldwork. It included surveys, activities with the communities, interviews and questionnaires. The data collected were subject to cross-disciplinary and comparative analysis.

The paper analyses the innovative methods and solutions used by NGOs in informal settlement upgrading and housing improvement works related to disaster risk reduction, namely, community mapping and design, and show how they end up building community resilience.

Grasping the impacts of NGOs’ work whether in slums of Brazil or Africa requires staying with communities for a significant amount of time. However, those stays raise many practical problems regarding security, health and related costs.

The existing literature misses to address from a comparative perspective, the methods used by social workers and designers teams in slums. This paper aims at filling this gap in slum studies. Its originality and value rely on the particular experience of the authors, who were personally involved in the NGOs actions and could deepen the connections between vulnerabilities, risk and successful aid-self-help practices.

The purpose of this study is to investigate the effect of roselle flower extract and date palm pollen on the nutritional and sensory qualities of date palm spathe beverage (DPSB).

The nutritional composition and sensorial quality of the date palm spathe-based beverage were evaluated. The product was fortified with different concentrations (1 per cent and 5 per cent) of roselle flowers and 1 per cent date palm pollen grains.

Generally, fortification of the DPSB with roselle flowers only or the combination of roselle flowers and date palm pollen grains significantly affected the nutritional and sensory properties of the products. The total dissolved solids, turbidity and total contents of proteins; fats; carbohydrates; vitamins A, E and C; iron; nickel and copper were highest in the DPSB fortified with a mixture of 1 per cent roselle flower extract and 1 per cent pollen grains and lowest in the DPSB supplemented with 1 per cent roselle flower extract. The manganese and selenium contents were both highest and lowest in DPSB supplemented with 5 per cent and 1 per cent roselle flower extract, respectively. Antioxidant activity was highest in DPSB supplemented with the 5 per cent roselle flower extract and lowest in unfortified DPSB. Boron, molybdenum and zinc contents were highest in unfortified DPSB. All sensory attributes were highest in both the unfortified DPSB and that fortified with 1 per cent roselle flower extract.

While fortification with a combination of 1 per cent roselle flower extract and 1 per cent date palm pollen grains improved the nutritional quality of the DPSB, it negatively affected the sensory attributes of the products.