Browse Items (2905 total)

Response surface methodology was employed to characterize the effects of blanching temperature, blanching time and final frying time on texture and appearance of fried yam chips produced from two cultivars of white yam (Dioscorea rotundata). Fifteen…

Purpose
This study aims to examine the quantitative effect and direction of Chinese Foreign Direct Investment (FDI) on economic growth in Africa using a sample of 20 African countries from 2003 to 2012 with data obtained from United Nations…

Cowpea fortification has been used to effectively improve the protein content of some traditional foods. It is however important to find out the extent to which addition of cowpea affects the desirable quality characteristics of the nutritionally…

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 with nixtamalization to maize, it is…

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…

The Ghanaian Banking industry has witnessed a revolution as a result of technological innovations that has affected structure and performance of financial institutions. The appearance of internet and telecommunication companies in Ghana present both…

The Ghanaian Banking industry has witnessed a revolution as a result of technological innovations that has affected structure and performance of financial institutions. The appearance of internet and telecommunication companies in Ghana present both…

The objective of this study was to investigate the impact of foreign direct investment (FDI) on economic growth in Ghana, by examining the effect of FDI flow, FDI stock and FDI per capita on economic growth. The study adopted the quantitative and…