Browse Items (2920 total)

This research article looks at the personality traits that impart Entrepreneurial Intentions (EI) among students and faculty members in selected Universities of Ghana. The study broadly considers how personality traits and behavior, personality…

This study used design-based research approaches to investigate student plagiarism in an online course, with the objective of determining the instructional interventionist strategies that can help students avoid the practice in online courses. Twenty…

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…

Studies were conducted on the chemical and functional properties of fermented cowpea-fortified nixtamalized maize using response surface methodology. The central composite rotatable design for K=3 was used to study the combined effect of lime…

To understand better the challenges of implementing online learning in developing countries, the authors studied two consecutive iterations of an online course at a private university in Ghana during the in 2007-2008 academic year. Study participants…

Although cocoa butter (CB) is an ideal fat for the use in chocolate, limited supply, high demand and fluctuating prices lead the industry to look for alternatives. In the present study, physicochemical properties of commercially available cocoa…

Biochemical and textural changes were investigated in trifoliate yam Dioscorea dumetorum tubers, after harvest, in an attempt to study the chemical and physical changes associated with the raw and cooked tubers and how these relate to the hardening…

Against the backdrop that universities are required to generate and disseminate relevant and applicable knowledge for the general good, and with the understanding that social media can be an effective vehicle for such knowledge sharing practices,…

Fermentation and cowpea steaming can be used to improve the protein quality and quantity of fermented maize dough. In the production of maize-cowpea blends, it is important that the quality characteristics are evaluated to determine their…