57 10 3106 https://www.repository.gctu.edu.gh/files/original/adb4105e004388fd3f739e9333c80201.pdf dc8f6ac141261b1439a5dd05f9fb1a56 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 Changes in nib acidification, flavour precursors development and free fatty acid concentration during drying of pulp preconditioned and fermented cocoa (Theobroma cacao) beans Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Evans Akomanyi, Jemmy Takrama, Agnes Simpson Budu, Firibu Kwesi Saalia Description An account of the resource Pod storage and fermentation are critical to the development of nib acidification and flavour precursors that generate into distinctive chocolate flavour notes during industrial manufacture. This work investigated changes in nib acidification, flavour precursors development (FPD) and free fatty acids (FFA) concentrations during drying of pulp preconditioned and fermented Ghanaian cocoa beans. A 4 x 4 full factorial design with experimental factors as pod storage (0, 7, 14 and 21 days) and drying times (0, 2, 4 and 6 days) were used. pH, non-volatile (titratable) acidity, total sugars, protein nitrogen and FFA concentrations were studied using standard methods. The results showed that pod storage and drying influenced the nib acidification, flavour precursors (protein nitrogen and total sugars) and FFA levels in fermented cocoa beans. Increasing pod storage consistently decreased non-volatile acidity, protein nitrogen and total sugars with concomitant increases in pH and FFAs during drying of the fermented beans. Drying had minimal effect on protein nitrogen and total sugars but consistently increased pH and FFA of the fermented beans at all levels of pod storage. Nibs from 10 days pod storage had FFA levels exceeding 1.75% after drying, suggesting that to obtain fermented cocoa beans with acceptable FFA levels, cocoa pods should not be stored for up to 10 days. Pod storage and drying influenced nib acidification, FPD and FFA levels in fermented cocoa beans. However, the rates of change in nib acidification, sugars degeneration, protein degradation and FFA concentrations were largely dependent on pod storage than on drying. Date A point or period of time associated with an event in the lifecycle of the resource 2012 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=100&amp;pagesize=100&amp;citation_for_view=EZuX1N8AAAAJ:C6rTQemI8T8C 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 Changes in nib acidity, proteolysis and sugar concentration as influenced by pod storage and roasting conditions of fermented cocoa (Theobroma cacao) beans Creator An entity primarily responsible for making the resource Eric Ofosu-Ansah, Agnes Simpson Budu, Henry Mensah-Brown, Jemmy Felix Takrama, Emmanuel Ohene Afoakwa Description An account of the resource Changes in nib acidity, protein and sugar concentration during roasting of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans were investigated. A 4× 4 full factorial design with the principal experimental factors as pod storage (0, 3, 7 and 10 d) and roasting time (0, 15, 30 and 45 min) were used. The roasted samples were evaluated for pH, titratable acidity, protein content and sugars concentrations using standard methods. Increasing pod storage caused consistent increases in pH with concomitant decreases in titratable acidity, whereas increasing roasting time caused only marginal and insignificant changes in pH but significantly decreased the titratable acidity. The protein content decreased significantly (P< 0.05) with increasing pod storage and roasting time. Reducing sugars increased marginally with increasing pod storage treatments whiles increasing roasting time significantly (P< 0.05) decreased the reducing sugars of the beans for all pod storage. The non-reducing sugar and total sugar content of the beans decreased significantly from 3.493 mg/g to 2.641 mg/g and from 9.284 mg/g to 8.891 mg/g, respectively, for pods stored from 0 to 10 days while roasting time caused slight decreases in non-reducing sugars with a considerable decrease in total sugars. Pod storage up to seven days decreased considerable the nib acidity (non-volatile acids), non-reducing sugars and total sugars while roasting up to 45 min at 120 C caused dramatic decreases in the nib acidity and reducing sugars with only marginal decreases in non-reducing sugars and total sugars. Publisher An entity responsible for making the resource available David Publishing Company, Inc. Date A point or period of time associated with an event in the lifecycle of the resource 2013 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=100&amp;pagesize=100&amp;citation_for_view=EZuX1N8AAAAJ:TiLqlu47W2oC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/e7c21f678bd11f0d4271e5c5c2d70724.pdf 783e23739d810bb9514fd49074d7f8cf 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 Changes in physico-chemical characteristics and volatile flavour components of different yoghurt products made from soy, peanuts and cow milk Creator An entity primarily responsible for making the resource Fidelis Kpodo, E Afoakwa, K Saalia, B Amoa Description An account of the resource Milk blends from legumes are potential nutritional substitutes in cultures where cow milk is used for yoghurt production. Peanut and soy based products have been considered to have poor sensory characteristics due to the beany and off-flavours they generate in food products that contain them. The high polyunsaturated fatty acid content of legumes makes these products susceptible to lipid oxidation leading to rancidity and development of off-flavours. Acceptability ratings of these products have been significantly lower than the traditional dairy products. Nonetheless, food scientists are still faced with the challenge of formulating foods that are appealing and acceptable to consumers, but still contain significant amounts of these oilseed proteins for their health benefits. The development of a storage stable yoghurt product from these vegetable seeds has the potential to increase utilization and market for peanut and soy beans. The study investigated the keeping quality of Soy-peanut-cow milk yoghurt (SPCY), Defatted peanut-soy milk yoghurt (DPSY) and Cow milk yoghurt (CMY) refrigerated at 5 C over a period of 21 days during storage. Volatile flavor compounds in the different yoghurt samples were determined by static head space technique using Gas Chromatography-Mass Spectrometer (GC-MS). Titratable acidity increased in all samples after one week of storage but was highest in CMY (1.2%-2.60%) followed by DPSY (0.57%-0.89%). SPCY had the least titratable acidity value (0.23%-0.44%). CMY and DPSY were more susceptible to syneresis. Free fatty acid (FFA) and peroxide value (PV) were high in the full fat product compared to … Date A point or period of time associated with an event in the lifecycle of the resource 2016 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=100&amp;pagesize=100&amp;citation_for_view=EZuX1N8AAAAJ:X1xEhyGaivYC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/935b9b72b8b40040fdcf944abb04c823.pdf ea6ff122ad2ed565d389ffc3630bbf09 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 Changes in rheological properties and amylase activities of trifoliate yam, Dioscorea dumetorum, starch after harvest Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh Description An account of the resource Changes in rheological properties and amylase activities occurring in trifoliate yam, Dioscorea dumetorum, starch after harvest were investigated. Trifoliate yam tubers were harvested and stored under tropical ambient (28 °C) and cold room conditions (4 °C) for 12, 24 and 36 h. The D. dumetorum starches were extracted from the tubers under study and samples were evaluated for changes in their rheological properties (paste characteristics) during storage and to study the action of amylases on D. dumetorum starch after harvesting. The post-harvest activities of α and β-amylases were also studied to evaluate their rate of action on D. dumetorum starch. Storage caused decreases in the rheological properties (paste characteristics) of the tubers within 36 h of harvest. Similarly, α and β-amylase activities in the tubers more than doubled within 24 h after harvesting. Blanching, however, effectively decreased the action … 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 2002 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;pagesize=80&amp;citation_for_view=EZuX1N8AAAAJ:KlAtU1dfN6UC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/ee569a1030251824c8a0e2e54f1bf272.pdf cbcb4700171ce4f6bdc134c63320182f 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 Changes in some biochemical qualities during drying of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans Creator An entity primarily responsible for making the resource Emmanuel O Afoakwa, JE Kongor, AS Budu, H Mensah-Brown, JF Takrama Description An account of the resource Fermentation and drying are critical to the development of flavour precursors that generate into distinctive chocolate flavour notes during industrial manufacture. These processes also lead to reduction in acidity and free fatty acids of nibs, which dictates the levels of bitterness and colour development in chocolates. This study investigated changes in nib acidity, flavour precursors (sugars concentration and proteins) and free fatty acids during drying of pulp pre-conditioned and fermented cocoa beans using a 4 x 3 full factorial experimental design with pod storage (0, 3, 7 and 10 days) and drying time (0, 3 and 6 days) as the principal factors. Non-volatile (titratable) acidity, pH, sugars (reducing, non-reducing and total sugars), changes in protein content and free fatty acids of the beans were studied using standard analytical methods. Increasing pod storage consistently increased pH of the fermented nibs at the end of drying with consequential decrease in titratable acidity. The pH increased from 4.92 for the freshly harvested pods to 6.00 for pods stored for 10 days at the end of the drying process. Similarly, pH of the fermented beans increased with increasing drying time for all pod storage treatment except for pods stored for 10 days. The pH of fermented beans whose pods were stored for 3 and 7 days were 5.26 and 5.56 respectively after drying for 7 days. Protein, reducing sugars, non-reducing sugars and total sugars decreased significantly (p< 0.05) with increasing duration of drying at all pod storage periods. Pod storage and drying significantly (p< 0.05) increased the free fatty acids content of the fermented nibs. The FFAs of the dried beans … Date A point or period of time associated with an event in the lifecycle of the resource 2015 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=80&amp;citation_for_view=EZuX1N8AAAAJ:0dtNEdnCFDAC 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 Changes in souring development, nutritional and functional properties during fermentation of cowpea-fortified nixtamalized maize Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Philip R Aidoo Description An account of the resource Spontaneous fermentation of maize produces lactic acids resulting in souring or acidification with associated improvement in taste, flavour and texture of the derived products. When combined with nixtamalization and cowpea fortification, it is expected to improve the nutritional quality and product functionality of maize based foods and as well introduce variety to maize processing. This study was carried out to investigate the changes in souring development, nutritional quality and functional properties during spontaneous fermentation of cowpea-fortified nixtamalized maize. A 2 x 3 x 3 factorial experimental design, with fermentation medium (water, coconut water), fermentation time (0, 24, 48 hours) and cowpea level (0, 15, 30 %) was performed. Nixtamalized maize was prepared by boiling whole maize in 1 % lime solution for 30 minutes, steeped in excess lime, milled into meal and kneaded into a dough using … Publisher An entity responsible for making the resource available De Gruyter 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&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=100&amp;pagesize=100&amp;citation_for_view=EZuX1N8AAAAJ:RHpTSmoSYBkC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/16af0d2363bc40961537c3ab7dfd7cff.pdf bb6eb0bfda4c88e6a1d139f8f21f0bb3 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 Changes in total polyphenols, o-diphenols and anthocyanin concentrations during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans Creator An entity primarily responsible for making the resource EO Afoakwa, J Quao, FS Takrama, AS Budu, FK Saalia Description An account of the resource Investigations were conducted to elucidate changes in total polyphenols, o-diphenols and anthocyanin concentrations during fermentation of pulp preconditioned Ghanaian cocoa beans. A 4x4 factorial experiment was conducted with the principal factors as pod storage and fermentation time, and samples were analyzed using standard analytical methods. Results showed that total polyphenol, o-diphenols and anthocyanin content of beans from the unstored pods were 180.87 mg/g, 24.17 mg/g, and 15.68 mg/kg respectively. Reductions in the concentrations of total polyphenols, o-diphenol and anthocyanin composition of the cocoa beans occurred with increasing pod storage and fermentation time. However, the rates of decreases were more dependent of fermentation time than on pod storage. Both total polyphenol and o-diphenol content reduced only slightly (< 10%) in the beans fermented for 6 days after 7 days … Date A point or period of time associated with an event in the lifecycle of the resource 2012 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;pagesize=80&amp;citation_for_view=EZuX1N8AAAAJ:ULOm3_A8WrAC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/6291d795b2b19c08408737badff71423.pdf a4f7546a42ef9453a7cc2ea26f95ba4c 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 Changing the dynamics of human resources management in the public services of Ghana: an organizational learning perspective Creator An entity primarily responsible for making the resource Frank Ohemeng, Emelia Amoako Asiedu Description An account of the resource The quality of human resources is critical to the development of any country. To enhance sustainable development and poverty reduction, governments need human capacities, especially in the public sector, to transform their commitments on these issues into results. In view of this, in 2015, the government of Ghana through the Public Services Commission developed a new human resources management policy for the public sector. The principal idea is that the new policy will lead to the transformation of the Public Service into an ethical, responsive, and citizen-oriented service that will provide, and continue to provide into the future high quality and timely services to Ghanaians. This paper examines the policy with the view of understanding whether it will transform a sector that has suffered considerable neglect since independence from the perspective of organisational learning. Will the new policy lead to fundamental shift in HRM in the public sector? Has it unearthed the fundamental issues underpinning the effective management of human resources in the sector? And has it proposed capable solutions to these issues? Publisher An entity responsible for making the resource available GHANA SOCIAL SCIENCE Date A point or period of time associated with an event in the lifecycle of the resource 2016 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=eSTq3EQAAAAJ&amp;citation_for_view=eSTq3EQAAAAJ:u5HHmVD_uO8C Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/305827440e2a1e17516a9bad42a8639f.pdf 57b7357d7ca39316b0d30eedcb531f3b 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 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 Channel Structure and Conflict Management among Multinational Corporations (MNCs) in Ghana Creator An entity primarily responsible for making the resource Robert Ebo Hinson a Description An account of the resource [Abstract] The research seeks to gain qualitative insights into channel structure and conflict management of leading multinational companies operating in Ghana. A case-study approach was adopted for this study. Data was gathered and analyzed qualitatively through interviews of managers of five multinational firms in Ghana. The companies were found to be practicing a three-level channel system, a combination of exclusive and intensive distribution strategies and a partial integration, thus limiting their control of the chain of distribution. The managements of the case companies have adopted some measures to mitigate the conflict-prone zones, which, in most cases, are not yielding the desired result of consolidating their channel operations. This research may have limited generalizability to all multinationals. The major contribution of this paper is that it helps in drawing out key issues of channel structure and conflict management in a developing economy context. Date A point or period of time associated with an event in the lifecycle of the resource 2011 Source A related resource from which the described resource is derived https://www.researchgate.net/profile/Thomas-Anning-Dorson/publication/312038741_Channel_Structure_and_Conflict_Management_among_Multinational_Corporations_MNCs_in_Ghana/links/586b9cde08ae6eb871bb5b36/Channel-Structure-and-Conflict-Management-among-Multinational-Corporations-MNCs-in-Ghana.pdf 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 Faculty of Engineering 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 a heart-oriented paraletrix Creator An entity primarily responsible for making the resource RU Ndubuisi, RB Abubakar, OG Udoaka, IJ Ugbene Description An account of the resource This paper presents more results in the theory of paraletrix. These results are simply a characterization of a heart-oriented paraletrix ring, which include paraletrix integral domain, paraletrix polynomial, paraletrix ring functions, differentiation and integration. Date A point or period of time associated with an event in the lifecycle of the resource 2021 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=AhSMvB8AAAAJ&amp;cstart=20&amp;pagesize=80&amp;citation_for_view=AhSMvB8AAAAJ:-f6ydRqryjwC Language A language of the resource English