104 10 3136 https://www.repository.gctu.edu.gh/files/original/8761670a6afb17bcfb511e898a061203.pdf 777b0d927df27379205fa3d88d24ae1e 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 quality characteristics of nixtamalized corn Creator An entity primarily responsible for making the resource Samuel Sefa-Dedeh, Beatrice Cornelius, Emmanuel Ohene Afoakwa 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 to nixtamalized corn mixed with traditional steeped corn it is expected to further improve the functionality, improve nutritional quality and provide an alternative corn-based ingredient. The objective of this study was to investigate the chemical and functional properties of fermented blends of steeped and nixtamalized corn. A 3×5 factorial experimental design with fermentation time (0, 24, 48 h) and blends composition (0:100, 25:75, 50:50, 75:25, 100:0 steeped:nixtamalized corn) was performed. The blends were fermented for the specific times and analysed for pH, titratable acidity, water absorption, texture and viscosity. The pH of all the blends decreased with a corresponding increase in titratable acidity as … Publisher An entity responsible for making the resource available Elsevier Date A point or period of time associated with an event in the lifecycle of the resource 2003 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:Se3iqnhoufwC https://www.repository.gctu.edu.gh/files/original/5cf0a643e3bdc5754112f1377ca186c8.pdf 35dccc294f65dcc1202c6a1463a6e408 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 MBA Finance 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 Financial Innovation on Bank Liquidity; Empirical Evidence from Ghana Creator An entity primarily responsible for making the resource Ama Boadi Description An account of the resource The Ghanaian Banking industry has witnessed a revolution as a result of technological innovations that has affected structure and performance of financial institutions. The appearance of internet and telecommunication companies in Ghana present both opportunity and challenges for banks in Ghana. The test for the financial sector is how financial institutions will be able to develop products and services that will ensure their sustainability and liquidity in the global economy. This study examined the effect of financial innovation on bank liquidity between the periods 2007 to 2016. This work is a survey on ten (10) universal banks over a ten year period. The aim of the study is to provide a test for evidence of these variables by comparing the effect of financial innovation on bank liquidity and cost of deposit in Ghana. Using panel data and regression analysis, the study concluded that the various innovation in the banking sector have a positive impact on deposit mobilization and the liquidity of banks in Ghana. This indicates that innovation in the financial sector has improved the liquidity of banks to be able to grant more credit to individuals and businesses. The study also revealed that non-funded income of banks had increased due to the introduction of innovative products and services such as ATM, Mobile money, internet banking and branch networking. Subject The topic of the resource MBA FINANCE Date A point or period of time associated with an event in the lifecycle of the resource May 2018 Format The file format, physical medium, or dimensions of the resource PDF https://www.repository.gctu.edu.gh/files/original/a96fc9a32052bbe8da59ca9ca38c3486.pdf 35dccc294f65dcc1202c6a1463a6e408 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 MBA Finance 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 Financial Innovation on Bank Liquidity; Empirical Evidence from Ghana. Creator An entity primarily responsible for making the resource Ama Boadi Description An account of the resource The Ghanaian Banking industry has witnessed a revolution as a result of technological innovations that has affected structure and performance of financial institutions. The appearance of internet and telecommunication companies in Ghana present both opportunity and challenges for banks in Ghana. The test for the financial sector is how financial institutions will be able to develop products and services that will ensure their sustainability and liquidity in the global economy. This study examined the effect of financial innovation on bank liquidity between the periods 2007 to 2016. This work is a survey on ten (10) universal banks over a ten year period. The aim of the study is to provide a test for evidence of these variables by comparing the effect of financial innovation on bank liquidity and cost of deposit in Ghana. Using panel data and regression analysis, the study concluded that the various innovation in the banking sector have a positive impact on deposit mobilization and the liquidity of banks in Ghana. This indicates that innovation in the financial sector has improved the liquidity of banks to be able to grant more credit to individuals and businesses. The study also revealed that non-funded income of banks had increased due to the introduction of innovative products and services such as ATM, Mobile money, internet banking and branch networking. Subject The topic of the resource MBA Finance Date A point or period of time associated with an event in the lifecycle of the resource May 2018 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 Faculty of IT Business 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 foreign banks under foreign direct investment on the performance of Ghanaian banks: a panel evidence from 1996-2006 Creator An entity primarily responsible for making the resource Frank Gyimah Sackey, Marie-Dominique Anne Koucou. Publisher An entity responsible for making the resource available The Development Universal Consortia Date A point or period of time associated with an event in the lifecycle of the resource 2010 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=dzxWX-AAAAAJ&cstart=20&pagesize=80&citation_for_view=dzxWX-AAAAAJ:KlAtU1dfN6UC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/ad45a718ce2613b75a5a208068f584b3.pdf 0a110ae6cc10215a97b34a104bfe160a 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 Faculty of IT Business 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 Foreign Direct Investment on Economic Growth in Ghana Creator An entity primarily responsible for making the resource Maureen Enyonam Akos Lumos, Emmanuel Attah Kumah Amponsah, Edward Asumadu, George Oppong Appiagyei Ampong, Michael Nana Owusu-Akomeah Description An account of the resource The objective of this study was to investigate the impact of foreign direct investment (FDI) on economic growth in Ghana, by examining the effect of FDI flow, FDI stock and FDI per capita on economic growth. The study adopted the quantitative and descriptive research design to analyse annual time series data on the dependent and independent variables spanning twenty-seven (27) years from 1996 to 2022. The ordinary least square and seemingly unrelated regression techniques were used for data analysis. The study revealed that FDI flow, FDI stock and FDI per capita had a statistically significant positive effect on per capita economic growth. The study thus recommended that the government of Ghana should intensify its efforts to carefully develop and implement progressive and attractive policies that can induce more investment from foreign multinationals, thereby increasing the stock of external capital inflows that can be channelled into the most value generating sectors of the country to eliminate production inefficiencies and boost domestic output that can increase economic growth. Additionally, the government of Ghana through the appropriate agencies can improve the enforcement of its regulatory policies to ensure that multinational firms and the general activities of foreign investors consistently provide fair and commensurate wages to Ghanaian workers, in order to promote the beneficial effects that FDI has on reducing income inequality in Ghana. MNCs must therefore provide the same value of remuneration for the same level of skills-quality and demand that workers in other economies would receive. This will eliminate wage … Date A point or period of time associated with an event in the lifecycle of the resource 2024 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=NogL9W0AAAAJ&cstart=20&pagesize=80&citation_for_view=NogL9W0AAAAJ:iH-uZ7U-co4C Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/9836dd1ca719ed76cd4ba7e014fd80f2.pdf 0a110ae6cc10215a97b34a104bfe160a 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 Faculty of IT Business 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 Foreign Direct Investment on Economic Growth in Ghana Creator An entity primarily responsible for making the resource George Oppong Appiagyei Ampong and Michael Nana Owusu-Akomeah Maureen Enyonam Akos Lumos, Emmanuel Attah Kumah Amponsah, Edward Asumadu Publisher An entity responsible for making the resource available Scopus Indexed Journal Date A point or period of time associated with an event in the lifecycle of the resource 2024 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=5gEXTVUAAAAJ&citation_for_view=5gEXTVUAAAAJ:r0BpntZqJG4C Language A language of the resource Englosh 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 Faculty of IT Business 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 foreign direct investment on income inequality in Ghana Creator An entity primarily responsible for making the resource B. F Owusu-Akomeah, M.N., Amponsah, E. A. K., Ampong, G. O. A., Afriyie, S. O. Laing Publisher An entity responsible for making the resource available Scopus Indexed Journal Date A point or period of time associated with an event in the lifecycle of the resource 2024 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=5gEXTVUAAAAJ&citation_for_view=5gEXTVUAAAAJ:isC4tDSrTZIC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/acbd7c8a8d33e4c966f2d18330d37ae4.pdf 152ce2db65542b694582622541c37963 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 Ingredient Variation on Microbial Acidification, Susceptibility to Syneresis, Water Holding Capacity and Viscosity of Soy-PeanutCow Milk Yoghurt Creator An entity primarily responsible for making the resource FM Kwasi Kpodo, EO Afoakwa, BB Amoa, AS Budu, FK Saalia Description An account of the resource Acidification of milk by lactic acid bacteria enhances the aggregation of milk proteins to form yoghurt gels with enhanced texture, colour and viscosity. A threecomponent constrained mixture design was employed to develop 10 soy-peanut-cow milk (SPCM) formulations which were fermented with Lactobacillus bulgaricus and Streptococcus thermophilus (1: 1) into soy-peanut-cow milk yoghurt (SPCY). The effect of ingredient variations on microbial acidification, colour, susceptibility to syneresis, water holding capacity and viscosity were determined. Titratable acidity increased with increasing cow milk content and trends in pH were contrary to titratable acidity. SPCY formulations were yellowish-white in colour. Yellowness and lightness increased with increasing soymilk content. Rheologically all products investigated were non-Newtonian and had better consistencies as cow milk content increased in samples and peanut milk content decreased. The water holding capacities of yoghurt samples increased with increasing soy milk content. Formulations without cow milk were the least susceptible to syneresis. Publisher An entity responsible for making the resource available Copyright Date A point or period of time associated with an event in the lifecycle of the resource 2014 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=80&citation_for_view=EZuX1N8AAAAJ:f-E_jMG6T4AC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/13a766be5cd75bd113ffdc893be49188.pdf 48e12143c1a2b0f9c10a88e10ebba815 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 Mechanical Depulping on the Biochemical, Physicochemicaland Polyphenolic Constituents During Fermentation and Drying of Ghanaian Cocoa Beans Creator An entity primarily responsible for making the resource DT Amanquah Description An account of the resource This work investigated the effects of mechanical depulping (asa means of pulp pre-conditioning) on thechemical, physicochemical and polyphenolic constituents during fermentation and drying of Ghanaian cocoa beans. The fermentation study and the drying study were conducted using a 5x4 factorial experiment with the principal factors being;(a) concentration of depulped beans (0, 25, 50, 75 and 100%),(b) fermentation time (0, 2, 4 and 6 days) and (a) concentration of depulped beans (0, 25, 50, 75 and 100%),(b) drying time (0, 2, 4 and 6 days) respectively. Ripe cocoa pods were depulped using a mechanical depulper and the depulped beans mixed with undepulped beans in a pre-determined ratio prior to fermentation. All parameters were studied using standard methods. Date A point or period of time associated with an event in the lifecycle of the resource 2013 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 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 nixtamalization on the chemical and functional properties of maize Creator An entity primarily responsible for making the resource Samuel Sefa-Dedeh, Beatrice Cornelius, Esther Sakyi-Dawson, Emmanuel Ohene Afoakwa Description An account of the resource The high utilization and consumption levels of maize in developing countries calls for investigations into new methods of processing to help introduce variety as well as improve the functionality and nutrient quality of maize-based foods. This study was carried out to determine the effect of nixtamalization on the chemical and functional characteristics of maize. A 2×4 factorial experimental design with cooking time (0, 30 min) and lime concentration (0, 0.33, 0.5 and 1.0%) was performed. Chemical composition (moisture, protein and ash), pH, titratable acidity, water absorption, colour, cooked paste viscosity and texture were determined using standard methods. The cooking time and lime concentration significantly (p⩽0.05) influenced the moisture, pH and colour of the samples. Water absorption capacity was dependent on the lime concentration and all the indices increased with increasing lime concentration used … Publisher An entity responsible for making the resource available Elsevier 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://www.sciencedirect.com/science/article/abs/pii/S0308814603004400 Language A language of the resource English