113 10 3075 https://www.repository.gctu.edu.gh/files/original/f5253bff873161cadd9bbe358fd6e7a5.pdf 2d78a1018bbd98cc9ff43c7c79117f31 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Optimization of the Processing Conditions and Quality Characteristics of Water Melon Jams Using Response Surface Methodology Creator An entity primarily responsible for making the resource Gilbert Owiah Sampson, Emmanuel Ohene Afoakwa, Oluwakemi Cyrilla Ogunseye, Daniel Tetteh Amanquah Description An account of the resource Response surface methodology and central composite rotatable design for K=2 was employed to analyze the combined effect of sugar concentration and acid balancing on the soluble solids, refractive index, water insoluble solids total acidity and pH of watermelon (Citrullus vulgaris) jam. Regression models were developed to predict the effects of the processing parameters on the studied indices. Significant interactions were observed between all the factors with high regression coefficients (61.78-98.34%). There was a significant (p≤0.05) influence of the quadratic factors of pH and sugar concentration as well as the linear factor of pH on the soluble solids content, pH and refractive index but no significant influence of total acidity and water insoluble solids on watermelon jams. However, the linear and quadratic factors of pH showed no significant (p≤0.05) influence on the refractive index of the watermelon … Date A point or period of time associated with an event in the lifecycle of the resource 2022 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:SC9kKMAi-DoC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/3b94db9de46925a548bc99422ffb9ef6.pdf 9d0c7d7784ea5ce1cdfad69d3d0c5a8e Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Faculty of IT Business Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Utilising Online and Offline Information in Export: The Case of Firms Operating in Ghana’s Non-Traditional Export Sector Creator An entity primarily responsible for making the resource Robert Ebo Hinson Description An account of the resource Information is useful for enhancing the success of export firms operating on the advantaged and disadvantaged end of the global digital divide; in developed and developing economy contexts. As part of a larger e-readiness survey of Ghana’s non-traditional export sector, this study aims at identifying the nature of information which players in Ghana’s export sector need to enhance export-competitiveness. This study focuses on players in a horticultural export cluster comprising non-traditional export firms, export logistics providers, financial institutions, export associations, government/regulatory agencies and export-related NGOs. The type of information respondents found most essential are those related to market and production. NTE firms regularly receive information on payment, demand trend and orders. Overall, respondents do not often share market, technical and logistics information with representatives of firms in the same line of business as theirs. At the micro-level of Ghana’s non-traditional export sector, e-business could be used as a tool for better acquisition, storage, sharing and utilisation of information. Strategies for enhancing the e-efficacies of export industry players are discussed in the paper. This paper presents a modest contribution to the export firm-electronic business/information management literature from a developing economy context. Publisher An entity responsible for making the resource available Journal of Marketing Development and Competitiveness v Date A point or period of time associated with an event in the lifecycle of the resource 2011 Source A related resource from which the described resource is derived http://www.na-businesspress.com/JMDC/HinsonWeb.pdf Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/e6ace87133322fbd695c12ba1e802b88.pdf de4dc5bbf54fd3ddba9eb48b26f7b53f Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Evaluation of Different Industrial End Uses of Improved Cassava Varieties Grown in South-Eastern Africa Creator An entity primarily responsible for making the resource Gilbert O Sampson, Emmanuel O Afoakwa, Leon Brimer, Drinah Nyirenda, Cornelius Nkonkola Mwansa, Linley Chiwona-Karltun Description An account of the resource This work characterized two local and seven improved Cassava Mosaic Disease [CMD]-tolerant cassava varieties for their biochemical composition and viscoelastic (pasting) properties. The biochemical composition and starch pasting properties were evaluated respectively using standard analytical methods and Brabender Viscoamylograph. Cluster dendogram and principal component analyses compared similarities in the nine cassava varieties, thus predicting their varied food and industrial end uses. The different cassava varieties had starch, total sugars and reducing sugars content ranging from 53-69%, 6.5-9.2% and 0.9-2.5%, respectively. The starch content of the cassava varieties on dry weight basis (DW) varied from 54.0% to 69.0% with Nalumino having the lowest and Mweru having the highest respectively. Tanganyika, Mweulu, and Banguerlu also recorded relatively higher starch content of 62.7%, 63.6% and 63.6% respectively. Mweru, Tangayoka, Mweulu, and Bangweulu had fairly high starch content (> 60%) and thus could be used for many commercial products such as starches, alcohols and glucose. The viscoelastic properties of the different varieties had pasting temperature (63.5–67.6oC), peak viscosity (402–595 BU), viscosity at 95oC (394–592 BU), viscosity at 50oC (126–254), breakdown viscosity (236–352 BU) and setback (-100–4 BU). Tanganyika recorded the highest pasting temperature (67.6oC), peak viscosity (595 BU), viscosity at 95oC (592 BU) and viscosity at 95oC-hold (317 BU). Bangweulu, Mweulu, Mweru, Manyokola, Nalumino, Kampolombo and Chila A were clustered differently from Chila B and … Date A point or period of time associated with an event in the lifecycle of the resource 2022 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:-0tLmPFCw2kC Language A language of the resource English Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Website A resource comprising of a web page or web pages and all related assets ( such as images, sound and video files, etc. ). Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Impact of roasting duration and temperature on the physical characteristics of half fermented cocoa beans (Theobroma cacao L.) Creator An entity primarily responsible for making the resource Nurhalima Dinda Efryla, Arifin Dwi Saputro, Hagi Argitama Putra, Nursigit Bintoro, Redika Ardi Kusuma Description An account of the resource Prior to chocolate processing, cacao beans have to be fermented and roasted. The fermentation and roasting process influences the characteristics of cocoa beans which further affects the characteristics of chocolate. This study aimed to examine the effect of temperature and duration of roasting on half-fermented cocoa beans from different origins. In this study, a roasting temperature of 150 ºC was used to roast cocoa beans obtained from Lampung and Sulawesi. As a comparison, a roasting temperature of 140 ºC was used to roast cocoa beans obtained from Sulawesi. The roasting durations used were 25, 30, and 35 minutes. The results showed that roasting temperature affected cocoa beans' moisture content, acidity (pH), and L*(lightness) values. Roasting duration affects the moisture content and L*(lightness) values of beans. The higher the roasting temperature, the lower the water content and the L*(lightness … Publisher An entity responsible for making the resource available AIP Publishing Date A point or period of time associated with an event in the lifecycle of the resource 2023 Source A related resource from which the described resource is derived https://pubs.aip.org/aip/acp/article-abstract/2596/1/040017/2893361/Impact-of-roasting-duration-and-temperature-on-the Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/e8c0d9d5c0b3f987310711912b20589e.pdf e7f5556500bf3525890dfec90fce01ff Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Effect of roasting on flavonoids, phenolics, and antioxidant activity of industrial-pulped and fermented cocoa beans Creator An entity primarily responsible for making the resource Bernard Kwabena Asiedu, Emmanuel Ohene Afoakwa, Crossby Osei Tutu, Rexford Obeng, Nii Korley Kortei, Papa Toah Akonor, Agnes Simpson Budu, Firibu Kwesi Saalia Description An account of the resource The extent to which roasting of depulped cocoa beans at varied roasting intensities influences the total polyphenolic content, total flavonoid content, and DPPH scavenging capacity of cocoa liquor remains underexplored. This study investigated the effect of mechanical depulping and roasting intensities on these parameters in Ghanaian cocoa beans. A 3 × 3 full factorial design was employed, with depulping levels (0%, 50%, and 100%) and roasting conditions (110°C for 60 min, 120°C for 30 min, and 135°C for 10 min) as the principal factors. Cocoa beans were depulped mechanically, fermented for six days, dried at 55°C to a moisture content of 7-8%, roasted, deshelled, and milled into cocoa liquor. The results showed that roasting intensity and mechanical depulping significantly influenced the studied parameters. Cocoa liquor obtained from mechanically depulped beans exhibited a higher total polyphenol … Publisher An entity responsible for making the resource available Elsevier Date A point or period of time associated with an event in the lifecycle of the resource 2025 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:DoBzxrgsGIIC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/4f70926eaa5b99765e0bc5f7595153a4.pdf c361f7047efb2556bad07e810ea57f46 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Faculty of IT Business Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Cultivating social capital: an exploratory analysis of business postgraduates in Ghana Creator An entity primarily responsible for making the resource Robert Ebo Hinson Description An account of the resource Purpose – This paper, grounded on social capital and social networking theory, examines how postgraduate students in Ghana cultivate and utilise social resources towards career development. Design/methodology/approach – Following a qualitative study design, the authors recruited and conducted interviews with postgraduate student-workers undertaking a two-year Master of Science in International Business. Findings – There was an active engagement and consciously pre-plan mobilisation of social resources and utilisation of social resources among the postgraduates. Despite the diverse processes of social capital development identified, four important key themes emerged underpinning social capital mobilisation and utilisation: (1) the recognition of the importance of social capital acquisition, (2) the strong link between social capital and individual successes in employment and business opportunities, (3) the importance of the utilisation of social resources for emotional support and (4) the use of social capital to reinforce the individual social identity and recognition of an individual’s worth. Practical implications – The authors offer a theoretical and practical contribution with a frame of understanding by demonstrating that there is more to social capital than economic gain. Social implications – Unlike the findings from prior research in Africa, the strong institutional and cultural conditions did not constrain the key force of education and employability as drivers in attainment and social positioning. This is an interesting and positive finding from the research, especially in terms of the importance of providing educational opportunities to overcome institutional and cultural barriers to workforce participation and career development. Originality/value – Social networks contribute to career success, and while the participants used social networks that reinforced ethnic and religious bonds, there is the opportunity to develop networks through other identity processes, especially education. Formal education imparts more than formal skills and qualifications. It provides the opportunity to access networks that transcend personal identity such as ethnicity and to get support for career development. Keywords Social capital, Social networking, Higher education, Qualitative methods, Ghana Paper type Research paper Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource The Relationship between Starch Microstructure Creator An entity primarily responsible for making the resource SK Sefa-Dedeh, EO Afoakwa Description An account of the resource The trifoliate yam, Dioscorea dumetorum tuber is the most nutritious among the yam species consumed. Its consumption is however constrained by a rapid post-harvest hardening phenomenon that occurs after 24 hours of harvest, rendering them unsuitable for human consumption. Date A point or period of time associated with an event in the lifecycle of the resource 2002 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:RYcK_YlVTxYC Language A language of the resource English Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Faculty of IT Business Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Value Co-creation of Places and Spaces in Africa’s Creative Hubs Creator An entity primarily responsible for making the resource Robert Ebo Hinson Description An account of the resource This chapter provides case illustrations at the sub-regional creative hubs from East to West, and North to South Africa. Starting off with a broad overview of creative hubs – notably African Tech Hubs, and how they have been at the forefront of culture and innovation on the continent, the chapter moves on to discuss a few examples from the Co-Creation Hub in Lagos Nigeria to the South African Cultural Observatory, Starplace Hub and Playable City Lagos. A Sectoral Journey in other Places & Spaces is also undertaken from the African Literature sub-sector to the Music and Fashion sub-sectors. Finally, a selection of Art Galleries and Cultural Centres such as The Bruce Onobrakpeya Foundation and the Nike Center for Art and Culture and the Dak’Art Biennial, Dakar, Senegal are highlighted alongside the Kó Art Space, Lagos, Nigeria. Publisher An entity responsible for making the resource available Emerald Publishing Limited Date A point or period of time associated with an event in the lifecycle of the resource 2022 Source A related resource from which the described resource is derived https://www.emerald.com/insight/content/doi/10.1108/978-1-80071-302-420211007/full/html Language A language of the resource English Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Faculty of IT Business Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Catalysts for Social Media Adoption in the Public Sector in Africa Creator An entity primarily responsible for making the resource Robert Ebo Hinson Description An account of the resource This chapter aims to provide an understanding of the factors that serve as catalysts for social media adoption by public sector firms in Africa. Using the Technology Organisation Environment (TOE) framework, this chapter explains how social media technology is adopted and used by public sector organisations in Africa. Social media adoption is an organisational context, and hence the TOE can best be used to understand the factors affecting the adoption of the technology. On the technological factors, African countries have the capability to fully use their technological capabilities to introduce all social media platforms. The crucial issue of concern is that public sector organisations must see social media as having potential benefits to promote communications. The external environmental factors involving pressure from government and citizens for public sector organisations to use social media is mainly due to the increasing use of the technology by citizens across Africa. In most African countries, governments have policies in place to take advantage of the enormous benefits of social media. This chapter argues that several organisational factors, including top management support, resource availability, and skilled human resource to sustain social media technologies are significant tonic factors that catalyse the adoption of social media by Africa’s public sector. Date A point or period of time associated with an event in the lifecycle of the resource 2023 Source A related resource from which the described resource is derived This chapter aims to provide an understanding of the factors that serve as catalysts for social media adoption by public sector firms in Africa. Using the Technology Organisation Environment (TOE) framework, this chapter explains how social media technology is adopted and used by public sector organisations in Africa. Social media adoption is an organisational context, and hence the TOE can best be used to understand the factors affecting the adoption of the technology. On the technological factors, African countries have the capability to fully use their technological capabilities to introduce all social media platforms. The crucial issue of concern is that public sector organisations must see social media as having potential benefits to promote communications. The external environmental factors involving pressure from government and citizens for public sector organisations to use social media is mainly due to the increasing use of the technology by citizens across Africa. In most African countries, governments have policies in place to take advantage of the enormous benefits of social media. This chapter argues that several organisational factors, including top management support, resource availability, and skilled human resource to sustain social media technologies are significant tonic factors that catalyse the adoption of social media by Africa’s public sector. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Food Science Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Application of response surface influence of soaking, blanching a salt concentration on some methodology for studying the rid sodium hexametaphosphate biochemical and physical … Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Samuel Errie Yenyi Description An account of the resource Response surface methodology and central composite design for K = 3 was used to study the combined effect of blanching time (0-12 min), soaking time (0-24 h) and sodium hexametaphosphate [(NaPO3)(6)] salt concentration (0-1%) on moisture, ash, leached solids, phytates, tannins and hardness (texture) of cowpeas during canning. Regression models were developed to predict the effects of variables on the studied indices. Blanching, soaking and salt concentration all had significant positive effects on moisture content, ash content. leached solids, phytates, tannins and hardness of the canned cowpeas with significant interaction between all the factors with high regression coefficients (72.0-91.4%). The use of blanching and soaking prior to canning led to increasing moisture content and leached solids while significant decreases were observed for phytates, tannins and hardness of the canned cowpeas … Publisher An entity responsible for making the resource available ELSEVIER SCI LTD Date A point or period of time associated with an event in the lifecycle of the resource 2006 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:KxtntwgDAa4C Language A language of the resource English