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Challenges associated with borrowing have become a worldly topic worth researching. Most especially in sub-Saharan Africa due to the poverty rate which is associated with lack of capital to state businesses. Thus, this study seeks to investigate the…

Response surface methodology (with central composite rotatable design for k=3) was used to investigate the product properties of extruded rice–cowpea–groundnut blends in a single screw extruder. The combined effect of cowpea (0–20%), groundnut…

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…

In recent years, Facial Emotional Recognition (FER) has garnered significant attention for its pivotal role across various applications, including human-computer interaction, healthcare, and sentiment analysis. This study is motivated by the need to…

This series welcomes proposals for original research projects that are either single or multi-authored or an edited collection from both established and emerging scholars working on any aspect of marketing theory and practice and provides an outlet…

It is difficult for many Rwandans to utilize climbing bean seeds (Phaseolus vulgaris. L) mainly because of longer cooking time (2 hours) and the high consumption of basic fuel. Climbing beans also contain anti-nutritional factors such tannins,…

The road construction industry in Ghana is one of the largest job creators and is highly competitive. The high number of failures in road projects suggests the existence of an underlying critical success factor which have not been identified. This…

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…

CHOCOLATE SCIENCE AND TECHNOLOGY This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed reviews of a wide range of topics,…

This book presents detailed explanations of technologies for sustainable production of high-quality and safe cocoa beans for the global confectionary industry. It describes up-to-date technologies and approaches to modern cocoa production practices,…