Browse Items (2920 total)

The unique impact of roasting conditions on the aroma quality of cocoa beans has been demonstrated in many studies. However, information on the additional impact of pod storage (PS) and its combined effect with roasting temperature (RT) is unknown.…

This study investigated co-workers’ perceptions, and use, of blogging as a means for soliciting and receiving feedback on issues related to their work, with the objective of determining how blogging possibly contributes to a participatory learning…

Fortification of cereal-based traditional foods with legume protein can improve their nutritional value. It is, however, important to find out the extent to which the addition of cowpea affects the desirable quality characteristics of traditional…

In the present knowledge economy, individuals, particularly working adults, need to continuously acquire purposeful knowledge and skills so they can better contribute towards addressing society’s ever-changing developmental challenges. In the…

Personal mobile computing devices (Smartphones, iPads, Tablet PCs etc.), coupled with wireless communication technologies, are creating a wide array of new possibilities for technology users. For educators, the general view is that, delivering…

Response surface methodology was used to optimize the processing conditions in the preparation of cowpea tempeh. The independent factors studied were boiling time (varying from 5 to 30 min), incubation time (varying from 12 to 48 h) and incubation…

In today’s knowledge and technology driven society, most scholarly information is increasingly being produced and distributed in digital formats. Yet, in Sub-Saharan Africa, academic libraries have been very slow at joining this digital movement, and…

Farmer Preference, Utilization, and Biochemical Composition of Improved Cassava (Manihot esculenta Crantz) Varieties in Southeastern Africa
Cassava (Manihot esculenta Crantz) varieties are ethnobotanically classified by farmers into two distinct…

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…

Colleges and universities all over the world continue to invest in technologies in support of teaching and learning, and are also working at getting faculty and instructors to use these technologies effectively to impact positively on learning…