Browse Items (3031 total)

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…

Response surface methodology was used to study the effect of extruder characteristics on product quality of rice‐groundnut‐cowpea extrudates using a single‐screw extruder. The combined effect of cowpea (0–20%), groundnut (0–10%) and feed moisture…

Mobile learning or m-learning represents anytime and anyplace delivery of learning through Internet and wireless enabled mobile electronic devices. Personal mobile computing devices (Smartphones, iPads, Tablet PCs etc.), are becoming increasingly…

The research aims at developing a simple, yet powerful integrated platform for integrating the various activities of institution, hence creating an environment that encourages accountability, relevance and retention of information gathered.…

The research aims at developing a simple, yet powerful integrated platform for integrating the various activities of institution, hence creating an environment that encourages accountability, relevance and retention of information gathered.…

Changes in total polyphenols, O-diphenols and anthocyanin concentrations during fermentation and drying of pulp pre-conditioned cocoa (Theobroma cacao) beans were investigated using standard analytical methods. Increasing pod storage, fermentation…