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Influence of cocoa butter refining on the quality of milk chocolate
A refining step is often crucial for the removal of undesired components in fats and oils. More flexible refining technologies are required due to a global decline in cocoa butter quality and to meet industry’s demand for cocoa butters with improved…
Fostering Effective Student Engagement in a First Year University Course by Harmonizing Web-based Resources with Interaction: The WebQuest Approach
Following a realization that undergraduate students at a private university in Ghana were unenthused with the lecture-based teaching approach and thus engaged very minimally in their learning processes, this study investigated the potential of the…
Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture – effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties
Inulin and polydextrose are key bulk sugar replacers and have been utilised extensively as functional ingredients due to their fibre and prebiotic claims. This study investigated effects of fat content and bulk mixture concentrations of inulin and…
“We Had a Blast!” An Empirical Affirmation of Blended Learning as the Preferred Learning Mode for Adult Learners
As many important issues pertaining to blended learning within the Sub-Saharan African context remain unexplored, this study implemented a blended learning approach in a graduate level course at a private university in Ghana, with the objective of…
Challenges of online learning of English/French language in higher education in Ghana.
This study investigated the challenges that learners of English and French encountered during their participation in online language learning in a university in Ghana. The study adopted a quantitative survey approach by administering online…