115
10
3075
-
https://www.repository.gctu.edu.gh/files/original/ad6c61c4c81457df421af3dce338fd88.pdf
2617e9b114fc7dc7f11444e5428b7874
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
Effects of fermentation and extended pod storage on cocoa bean quality
Creator
An entity primarily responsible for making the resource
EO Afoakwa
Date
A point or period of time associated with an event in the lifecycle of the resource
2014
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:GO2DTSf4MZMC
-
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
Social Media and E-Government Services in Africa
Creator
An entity primarily responsible for making the resource
Robert Ebo Hinson,
Description
An account of the resource
Social media has been described as having the potential to enhance the delivery of e-government services. The chapter relies on examples of social media use in providing e-government services in South Africa, Ghana, Kenya, Morocco, Rwanda and Nigeria. From the literature, the chapter found that social media provides a convenient and effective ways for governments to communicate with citizens on e-government services. Social media enables citizens to gain access to e-government sites and facilitates engagement with users of e-government services. The use of government portals to provide e-government services can be augmented with social media accounts providing communications about the services and serving as an avenue to engage the public about e-government services. This chapter makes a strong case for integrating e-government portals with social media accounts in the African public sector.
This is a preview of subscriptio
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://link.springer.com/chapter/10.1007/978-3-031-22642-7_6
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
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
Chocolate Manufacturing and Processing Technology
Creator
An entity primarily responsible for making the resource
EO Afoakwa
Date
A point or period of time associated with an event in the lifecycle of the resource
2014
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:SyxJh60XUSQC
Language
A language of the resource
English
-
https://www.repository.gctu.edu.gh/files/original/3fbd8b4e4214f1c2c3e54ea80c9b1e3a.pdf
f0ac65f7b19ffe39a7e05b806abbfe36
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 sugar, pectin and acid balance on the quality characteristics of pineapple
Creator
An entity primarily responsible for making the resource
E Afoakwa, E Nartey, J Ashong, G Annor
Description
An account of the resource
Investigations were conducted on the effect of sugar concentration, pH balance and high methoxy pectin concentration on quality characteristics of pineapple jam using standard analytical methods. Addition of 50% sugar improved the colour and texture of the jam. Non-sugar jam was too soft, and could not hold their form. The jam balanced to pH 3.2 and 3.5 with the addition of lemon juice as a source of acid was of acceptable finished pH. Jam colour was not greatly affected by the incorporation of lemon juice. Addition of pectin had no significant effect on the pH of the finished jam. Sufficient pectin levels (0.5%) however improved the texture, gel formation and enhanced spreadability of the jam. Non-pectin jam was hard, tough and stiff and this was more evident in the 100% sugar with no pectin jam formulations. At 1.0% pectin concentration, spreadability of the jam was poor and colour became redder. Sensory rating of the pineapple jam indicated that addition of sugar generally improved the taste acceptability of jam. Results show that there is a significant difference (p= 0.5) in the jam formulations as a result of variations in concentrations of sugar, acid and pectin. For a good quality jam, a sugar concentration of at least 50%, with the addition of 0.5% pectin with pH between 3.2 and 3.5 would produce a jam of acceptable colour, spreadability, gel set and good taste as well.
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:ey9_mCyZ-VYC
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
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
Encyclopedia of Biotechnology in Agriculture and Food
Creator
An entity primarily responsible for making the resource
E Ohene Afoakwa, P Alistair
Publisher
An entity responsible for making the resource available
Taylor & Francis Publishing Inc.(2010).
Date
A point or period of time associated with an event in the lifecycle of the resource
2010
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:8EvVLpklxGMC
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
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
Chocolate Quality and Defects
Creator
An entity primarily responsible for making the resource
EO Afoakwa
Date
A point or period of time associated with an event in the lifecycle of the resource
2014
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:3AIi9tQMIrsC
-
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
World production, grinding and consumption trends of cocoa
Creator
An entity primarily responsible for making the resource
E Afoakwa
Date
A point or period of time associated with an event in the lifecycle of the resource
2014
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:AzjrKLz9U9oC
Language
A language of the resource
English
-
https://www.repository.gctu.edu.gh/files/original/799ca41f30993425080d119464f25166.pdf
e1c1aff9c0f8f9ff4a50c200edc9c809
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
Rheological properties of seven different yams (Dioscorea species) within the yam germplasm
Creator
An entity primarily responsible for making the resource
Delali Polycarp, Emmanuel Ohene AFOAKWA, Agnes K Anane-Asamoah
Description
An account of the resource
This study was designed to characterize the most cultivated and consumed yam (Dioscorea) cultivars within the Ghanaian yam germplasm based on their rheological properties in order to assess their potential alternative food and industrial processing applications. Matured yam varieties grown and harvested under the same climatic and edaphic factors were obtained from the Roots and Tuber Conservatory Division of the Council for Scientific and Industrial Research-Plant Genetic Resources Research Institute, Bunso Ghana. Samples were processed into flour and the pasting characteristics along the length of each variety were determined using Brabender Visco-amylograph (Brabender Instrument Inc. Duisburg, West Germany) equipped with a 700 cmg sensitivity cartridge. Significant differences (p< 0.05) existed among the yam varieties for their pasting characteristics. However, no significant differences were observed in the pasting profile along the tail (T), middle (M) and head (H) regions of each tuber. Pastes from flours of D. rotundata had high maximum and final viscosities (333.5-384.5 BU and 343.5-404.0 BU respectively). Breakdown viscosity was low (< 10 BU) in all the studied varieties, except D. dumetorum (54-71 BU). The findings from this research will be relevant to yam producers and processors in programmes aimed at developing new food/industrial processing applications using Ghanaian yams.
Date
A point or period of time associated with an event in the lifecycle of the resource
2016
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:2MdNiwGT7yoC
Language
A language of the resource
English
-
https://www.repository.gctu.edu.gh/files/original/5b6726d4d98d6e413d6f36ee4579a1fc.pdf
57b7357d7ca39316b0d30eedcb531f3b
https://www.repository.gctu.edu.gh/files/original/6de16a287f2c83c68090b69a48ff8c72.pdf
57b7357d7ca39316b0d30eedcb531f3b
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
Re-imagining Educational Futures in Developing Countries
Creator
An entity primarily responsible for making the resource
Robert Ebo Hinson
Description
An account of the resource
universities are growing more quickly than the government’s capacity to fnance
these institutions (Iruonagbe et al., 2015; Olaleye et al., 2020).
Beyond the university itself, there are challenges with internet penetration
and power supply. As many people must use the internet for online teaching
and learning, poor internet connections pose a problem. Internet penetration
in Nigeria stood at 42% in January 2020, and the average speed of mobile
internet connections was 15.32 Mbps compared to the United Kingdom with
35.57 Mbps and Australia with 67.66 Mbps; in addition, 96% of mobile connections in Nigeria are prepaid (DataReportal, 2021). Countries in emerging
economies also have an average speed of 10 Mbps (Hannata, 2019). Te
fnancial implications of using the internet are also an issue, as many people
may have to buy more data to engage with teaching and learning.
Te power supply in these countries poses a challenge that may afect the
teaching and delivery of lectures. Te World Energy Outlook special report
recognises the persistent lack of access to electricity, and the unreliability of
electricity supplies in emerging countries, including in the continent of Africa.
Tis lack of access is a factor that is inhibiting the progress and development
of the continent, as there are over 600 million people in Africa who do not
have access to electricity (IEA, 2019) and 350 million people in developing
Asia (Cozzi et al., 2018). While Africa has 20% of the world’s population, it
accounts for less than 4% of global electricity use (Te Economist, 2019).
Tis lack of access to electricity also provides challenges for universities, staf
and students who may want to adopt online teaching. Tis is a peculiar challenge for emerging countries that may not apply in more developed locations.
Urbanisation, growing populations and economic conditions pose other
challenges that are peculiar to emerging countries (Alhumaid et al., 2020).
Even in many developed countries, there are still disadvantaged students from
various backgrounds, including minority ethnic groups, and low-income,
migrant and indigenous families, who have not beneftted from the internet
and new technologies (Ng & Graham, 2018). If some individuals are still
disadvantaged in developed countries, there are many more deprived students
in emerging ones. Ho and Lau (2018) recognised the impact of the home
literacy environment on student engagement including the educational levels
of parents; the sociocultural and economic conditions of these countries also
pose additional challenges. Tere are concerns around parents’ abilities to
support their children, and the availability of a conducive studying environment at home, especially when people live in high-density areas (Ijadunola
et al., 2019; Rotas & Cahapay, 2020). Importantly, in emerging countries,
parents also have lower literacy levels.
Source
A related resource from which the described resource is derived
https://www.researchgate.net/profile/Varsha-Jain-6/publication/358600114_Role_of_Culture_in_Developing_Transformative_Leadership_for_Higher_Education_in_Emerging_Economies/links/64a7acfcb9ed6874a501cd5e/Role-of-Culture-in-Developing-Transformative-Leadership-for-Higher-Education-in-Emerging-Economies.pdf#page=19
-
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
Tempering and fat crystallization effects on chocolate quality
Creator
An entity primarily responsible for making the resource
EO Afoakwa, EO Afoakwa
Date
A point or period of time associated with an event in the lifecycle of the resource
2010
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:J_g5lzvAfSwC
Language
A language of the resource
English