2 10 206 https://www.repository.gctu.edu.gh/files/original/97f68ee5a67935ec9276425f3d18d1ff.pdf a2549b7d8a5cb415bc05b965cdb60c5e Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Application of response surface methodology for studying the product characteristics of extruded rice-cowpea-groundnut... Creator An entity primarily responsible for making the resource Samuel Sefa-Dedeh, Emmanuel Ohene Afoakwa Description An account of the resource Response surface methodology (with central composite rotatable design for k0/3) was used to investigate the product properties of extruded riceÁ/cowpeaÁ/groundnut blends in a single screw extruder. The combined effect of cowpea (0Á/20%), groundnut (0Á/10%), and feed moisture (14Á/48%) levels were used for formulation of the products. The product moisture, expansion ratio, bulk density and total colour change were studied using standard analytical methods. Well-expanded riceÁ/legume blend extrudates of less bulk density and lower moisture content were produced at low feed moisture. Increasing legume addition affected the various shades of colour in the product. Models developed for the indices gave R2 values ranging from 52.8%(for the b-value) to 86.5%(for bulk density). The models developed suggested that the optimal process variables for the production of a puffed snack with an enhanced nutrition and spongy structure from a riceÁ/cowpeaÁ/groundnut blend are low feed moisture of 14Á/20% and maximum additions of 20% cowpea and 10% groundnut. A lack-of-fit test showed no significance, indicating that the models adequately fitted the data. Date A point or period of time associated with an event in the lifecycle of the resource 2004 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=200&pagesize=100&citation_for_view=EZuX1N8AAAAJ:irE4lMk4wWMC Language A language of the resource English Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource HIV/AIDS and Agriculture in Africa: The Woman's Role in Agricultural Policy Formulation and Implementation Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa Description An account of the resource Human immunodeficiency virus/acquired immuno-deficiency syndrome (HIV/AIDS) is frequently perceived as an individual health problem or as an epidemic with effects on morbidity or mortality, health care and costs. From such a perspective, the" AIDS epidemic" emerges as a series of more or less clearly defined epidemics, each with characteristics of the subsystem in which it occurs and, together, forming a pandemic. HIV/AIDS is transmitted through heterosexual and homosexual intercourse, intravenous drug use (IDU), homosexual or based on blood transfusion. These aspects are very important, but they are not the only possible dimensions of the epidemic (Semba and Tang, 1999). Sub-Saharan Africa accounts for more than 70 per cent of all HIV/AIDS cases globally. It is the only region where women living with HIV/AIDS outnumber men. Nearly 25 million Africans are living with HIV/AIDS, the vast majority of them adults in the prime of their working and parenting lives. Some 15 million people in Africa have already died of AIDS, with devastating social and economic consequences (UNAIDS, 1999). In the 30 sub-Saharan African countries with the highest HIV/AIDS prevalence levels, the average life expectancy has already started to decline, standing at about 47 years, roughly seven years lower than it would have been in the absence of the pandemic. The lifetime risk of dying from AIDS has Publisher An entity responsible for making the resource available Women and Gender Studies Date A point or period of time associated with an event in the lifecycle of the resource 2005 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=200&pagesize=100&citation_for_view=EZuX1N8AAAAJ:4fKUyHm3Qg0C Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/f9207265d6a96457153acaaa478fc70e.pdf 08765b729cb349f700e050359504c254 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Enhancing the quality of school feeding programs in Ghana. Unpublished article. Legon: Department of Nutrition and Food Science. Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa Description An account of the resource A nation's ability to harness its resources for development is partly based on the quality of human capital available. The cognitive and mental development of undernourished children is known to be deficient or delayed and can adversely affect school performance. If under-nutrition is present in educational institutions and is carried further in life (7-18 years age group) the health of the population is compromised. Proper nutrition is critical for optimal growth, development and the general well-being and academic performance of children. Access to good nutrition either at home or through the educational system can contribute to the elimination of malnutrition and all its associated health and developmental problems. In this regard, efforts to promote health should begin as early in life as possible and the educational institutional settings provide a good opportunity. In Ghana, the Ministry of Food and Agriculture … Date A point or period of time associated with an event in the lifecycle of the resource 2005 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=200&pagesize=100&citation_for_view=EZuX1N8AAAAJ:o4Qvs5Y5TLQC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/9ba36cf9e1aff0ad3805092c5c6fd034.pdf 68e8be40f2cf260a5c54308d490b96fc Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Effect of Fermentation on the Chemical and Functional Properties of Nixtamalized Maize Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Philip Roger Aidoo Description An account of the resource Spontaneous lactic acid fermentation is an important process in cereal processing. It is applied to develop and enhance taste and flavour, modify texture and improve the microbial safety of foods. When applied with nixtamalization to maize, it is expected to further improve the functionality, improve nutritional quality and provide an alternative maize-based ingredient. This study was carried out to determine the extent to which fermentation could influence the physico-chemical, functional and textural properties of nixtamalized maize. A 2 x 3 x 3 factorial experimental design with fermentation medium (water, coconut water), fermentation time (0, 24, 48 hours) and blends composition (0:100, 50:50, 100:0 steeped:nixtamalized maize) was performed. The blends were fermented for the specific times and analysed for pH, titratable acidity, water absorption, colour and texture. Traditional maize dough facilitated the … Date A point or period of time associated with an event in the lifecycle of the resource 2006 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=200&pagesize=100&citation_for_view=EZuX1N8AAAAJ:5McdzzY_mmwC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/cf40f2a8ed72ccc2782976570e8c2cb1.pdf 988092bcf51f082c28102f819f702ff0 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Optimization of the canning parameters of bambara groundnuts (Voandzei subterranea) using response surface methodology Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Alan Bullock Merson Description An account of the resource Response surface methodology was used to study the optimal pre-processing conditions that would yield the best quality canned product from bambara groundnuts. Pre-canning parameters such as blanching time, soaking time and sodium hexametaphosphate [(NaPO3) 6] salt concentration were used as the independent variables for a Central Composite Rotatable Design (CCRD) for the canning of the bambara groundnuts and the quality characteristics (moisture content, drained weight, leached solids and seed hardness) of the canned products. Regression models were generated and their adequacy used to predict the optimum response values using blanching time of 2-12 min, soaking time 0-24 h and salt concentration [(NaPO3) 6] of 0-1%. The optimal conditions were determined using regression models. The results revealed that soaking time, blanching time and salt concentration all significantly (p< 0.05) influenced most of the quality indices of the canned products. Soaking and blanching caused significant reductions in the hardness of the seeds with consequential increases in the moisture content, drained weight and leached solids. The presence of the sodium salt influenced the hardness of the seeds. Increasing salt concentration increased the drained weight and seed hardness but decreased the splitting of the products. The optimal conditions required to achieve the optimum moisture content, pH level and other quality indices studied on the canned bambara groundnuts were blanching time of 5 mins, soaking time of 12 hours and [(NaPO3) 6] salt concentration of 0.5%. Date A point or period of time associated with an event in the lifecycle of the resource 2006 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=200&pagesize=100&citation_for_view=EZuX1N8AAAAJ:NhqRSupF_l8C Language A language of the resource English Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Engineering Research Developments Creator An entity primarily responsible for making the resource E Ohene Afoakwa Publisher An entity responsible for making the resource available Nova Science Publishers, Inc.(2007).(Hardcover) Date A point or period of time associated with an event in the lifecycle of the resource 2007 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=200&pagesize=100&citation_for_view=EZuX1N8AAAAJ:7xtfDMUJqJkC Language A language of the resource English Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry. Creator An entity primarily responsible for making the resource E Ohene Afoakwa, P Alistair, M Fowler, J Vieira Description An account of the resource Melting properties in dark chocolates processed from varying particle size distribution (PSD), fat and lecithin content were studied using differential scanning calorimetry (DSC). Compositional parameters were PSD (D90 (90% finer than this size) of 18, 25, 35 and 50 μm), fat (25%, 30% and 35%) and lecithin (0.3% and 0.5%) contents. Variations in PSD had no influence on crystallinity of products. Fat and lecithin content influenced the degree of crystallinity and melting properties (Tend, Tindex and DHmelt) of the products. Increasing fat content caused consistent increases in degree of crystallinity and crystal size distribution, thus effecting significant changes in Tend, Tindex and DHmelt of their derived products. Increasing lecithin content however reduced the crystal sizes in products. Particle size (PS) increases had limited effects on Tonset, Tpeak, and DHmelt independent of fat and lecithin content. Significant decreases in Tend and Tindex were noted with PS increases at all fat and lecithin contents. Similar increases in Tend and Tindex were noted with increases in fat content at all PS and lecithin levels. Contrary, increasing lecithin content in products resulted in significant decreases in Tend, Tindex and DHmelt. Thus, variations in fat and lecithin contents during dark chocolate manufacture influence the crystallinity of products, and with PSD, they all influence the melting index (duration) of their derived products Date A point or period of time associated with an event in the lifecycle of the resource 2007 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=200&pagesize=100&citation_for_view=EZuX1N8AAAAJ:0kYikfLtzSYC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/54d1d124dd4c7d01462111eb9199c45e.pdf d938e32f0b61664568aeb9d2608a46ef Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Dark chocolate: effects of particle size distribution and composition on physical qualities and flavour volatiles release Creator An entity primarily responsible for making the resource Ohene Emmanuel Afoakwa Description An account of the resource Rheological, texture and melting properties of dark chocolates were studied varying particle size distribution (PSD)[D₉₀ (90% finer than this size) of 18, 25, 35 and 50 µm], fat (25, 30 and 35%) and lecithin (0.3 and 0.5%) contents. Fat pre-crystallisation systems during tempering and fat bloom development were also investigated, and influences on product microstructure, texture, appearance (colour and gloss) and melting characteristics elucidated. Flavour volatile release from varying product matrices were characterised and quantified. Rheological, textural and melting properties were examined quantitatively using Haake rheometer, texture analyzer and differential scanning calorimetry respectively; surface colour and gloss with a HunterLab Colorimeter and Gloss meter respectively; microstructures by light, stereoscopic binocular and scanning electron microscopy; and flavour volatiles quantified by GC-MS and GC-Olfactometry. Multivariate regression, correlation and principal component analyses were employed to explore interrelationships among the rheological, textural and melting characteristics. The PSD, fat and lecithin contents significantly affected all rheological and textural parameters, with significant interactions among factors. Increasing particle size reduced all rheological and textural parameters with greatest effects noted with 25% fat and 0.3% lecithin, which reduced with increasing fat and lecithin contents. Statistical analyses revealed that fat exerted the greatest effect on variability in rheological, textural, melting properties and appearance followed by PSD and lecithin. Microstructures revealed wide variations in crystalline … Date A point or period of time associated with an event in the lifecycle of the resource 2008 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=200&pagesize=100&citation_for_view=EZuX1N8AAAAJ:2P1L_qKh6hAC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/9d2e5912916e803acf9d18659f1afc16.pdf fd84f0cccf569e994ba44c6bf2116e7a Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Building Sustainable Agricultural Development through Home-Grown School Feeding Programmes–The African Approach Creator An entity primarily responsible for making the resource Neil Powell, Hans Blomkvist, Nadarajah Sriskandarajah, Emmanuel Ohene Afoakwa, Linley Chiwona-Karltun Description An account of the resource Proper nutrition is critical for optimal growth, cognitive development, general well being and academic performance of children. Access to good nutrition either at home or through the educational system can contribute to the elimination of malnutrition and its associated health and developmental problems. In this regard, The 2005 UN World Summit recommended the expansion of local school feeding programmes, using home-grown foods where possible as one of the “Quick impact initiatives” to achieve the Millennium Development Goals, especially for rural areas facing the dual challenge of high chronic malnutrition and low agricultural productivity. Further to this, the New Partnership for Africa’s Development (NEPAD) Secretariat and UN Millennium Project Task Force on Hunger proposed that school feeding be linked with agricultural development through the purchase of locally/domestically produced food … Date A point or period of time associated with an event in the lifecycle of the resource 2008 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=200&pagesize=100&citation_for_view=EZuX1N8AAAAJ:ipSP0SfFaZ8C Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Building Forum Network for Sustainable School Feeding Programmes Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa Description An account of the resource Proper nutrition is critical for optimal growth, cognitive development, general well-being and academic performance of children. Access to good nutrition either at home or through the educational system can contribute to the elimination of malnutrition and its associated health and developmental problems. In this regard, The 2005 UN World Summit recommended the expansion of local school feeding programmes, using home-grown foods where possible as one of the “Quick impact initiatives” to achieve the Millennium Development Goals, especially for rural areas facing the dual challenge of high chronic malnutrition and low agricultural productivity. Further to this, the New Partnership for Africa’s Development (NEPAD) Secretariat and UN Millennium Project Task Force on Hunger proposed that school feeding be linked with agricultural development through the purchase of locally/domestically produced food … Date A point or period of time associated with an event in the lifecycle of the resource 2008 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=200&pagesize=100&citation_for_view=EZuX1N8AAAAJ:6sy8ByAbWgIC Language A language of the resource English