118 10 3075 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 Enhancing the quality of school feeding programme in Ghana.“ Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa Description An account of the resource A nation's ability to harness its resources for development is partly based on the quality of human capital available. The cognitive and mental development of undernourished children is known to be deficient or delayed and can adversely affect school performance. If under-nutrition is present in educational institutions and is carried further in life (7-18 years age group) the health of the population is compromised. Proper nutrition is critical for optimal growth, development and the general well-being and academic performance of children. Access to good nutrition either at home or through the educational system can contribute to the elimination of malnutrition and all its associated health and developmental problems. In this regard, efforts to promote health should begin as early in life as possible and the educational institutional settings provide a good opportunity. In Ghana, the Ministry of Food and Agriculture recognizes that the optimal use of Ghanaian food resources can contribute to addressing some of the challenges in institutional feeding in schools. This report therefore provides a critical review of nutritional status of children and the current state of institutional feeding in Ghana and the challenges faced with the current program. Date A point or period of time associated with an event in the lifecycle of the resource 2007 Source A related resource from which the described resource is derived Unpublished article. Legon: Department of Nutrition and Food Science Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/87bdd098fe0ce23575643e06da8f5c93.pdf 681643b87ed58e17ee10f55b73e52e23 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 The Creative Industries and International Business Development in Africa Creator An entity primarily responsible for making the resource Robert Ebo Hinson Description An account of the resource Fashion, Gaming and Digital (including Animation). Key areas include SDGs, Fashionomics, Photography and Photojournalism. There are also higher education institutions such as the Nollywood Centre at the Pan Atlantic University (Lagos, Nigeria) and the Janet Centre at University of Pretoria (South Africa). This appendix highlights some of the developments in the creative industries space on the continent. Date A point or period of time associated with an event in the lifecycle of the resource 2020 Source A related resource from which the described resource is derived https://www.emerald.com/insight/content/doi/10.1108/978-1-80071-302-420211016/full/pdf?title=appendix 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 Effect of solid state fermentation on the physico-chemical, functional and textural properties of nixtamalized maize Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Philip Roger Aidoo Description An account of the resource 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 expected to further improve the functionality, improve nutritional quality and provide an alternative maize-based ingredient. This study was carried out to determine the extent to which fermentation could influence the physico-chemical, functional and textural properties of nixtamalized maize. A 2 x 3 x 3 factorial experimental design with fermentation medium (water, coconut water), fermentation time (0, 24, 48 hours) and blends composition (0:100, 50:50, 100:0 steeped:nixtamalized maize) was performed. The blends were fermented for the specific times and analysed for pH, titratable acidity, water absorption, colour and texture. Traditional maize dough facilitated the … Publisher An entity responsible for making the resource available De Gruyter 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:7PzlFSSx8tAC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/0cfd4c5fda34a5ebf5d7d3f90b6000c0.pdf 956dc1984ae0be82da5b90549e2d0cbc 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 Artificial intelligence: a catalyst to organizational learning and development in 21st century Creator An entity primarily responsible for making the resource , Robert Ebo Hinson Description An account of the resource Artificial intelligence is often observed as a means to automate operations, not as a device to enhance and support human workers. When human and artificial capitals have the capability to not only generate efficiencies within business practices, they can transform and create new opportunities. Due to the unique self-learning proficiency of emerging AI technology, the study admits taking a learning-centered approach to embrace the link between AI and strategy. This study shows that what drives strategy is not machine learning but organizational learning. According to Ransbotham et al. (2020), organizational learning is the source of competitive advantage and the foundation on which an organization can develop capabilities to adapt to shifts in the ever-changing environment. AI is often treated as a strategic asset that assists the firm to frequently reposition itself in the dynamic and competitive environment, rather than as a tool for automating processes, cutting costs or snowballing the firm’s revenue streams External strategic learning process of artificial intelligence There is an external orientation of strategic learning processes in every organization (Thomas et al., 2001). Organizations therefore turn outside their internal environment to explore trends of activities in their competitive market, paying particular attention to consumer intention, buying behavior and demand. The external environment of the organization requires that internal processes and capabilities be vigorously developed and redeveloped to improve the company’s competitive advantage. Artificial intelligence: changing organizational learning and engagement Artificial intelligence (AI) can simply be captured as the development of systems that can perform tasks that would normally require human reasoning and intelligence, such as problem-solving, and decision-making (Mannino, 2015). AI simply is system software that Publisher An entity responsible for making the resource available Emerald Publishing Limited, ISSN 1477-7282 Source A related resource from which the described resource is derived https://www.emerald.com/insight/content/doi/10.1108/dlo-02-2024-0037/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 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 Changes in souring development, nutritional and functional properties during fermentation of cowpea-fortified nixtamalized maize Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Philip R Aidoo Description An account of the resource Spontaneous fermentation of maize produces lactic acids resulting in souring or acidification with associated improvement in taste, flavour and texture of the derived products. When combined with nixtamalization and cowpea fortification, it is expected to improve the nutritional quality and product functionality of maize based foods and as well introduce variety to maize processing. This study was carried out to investigate the changes in souring development, nutritional quality and functional properties during spontaneous fermentation of cowpea-fortified nixtamalized maize. A 2 x 3 x 3 factorial experimental design, with fermentation medium (water, coconut water), fermentation time (0, 24, 48 hours) and cowpea level (0, 15, 30 %) was performed. Nixtamalized maize was prepared by boiling whole maize in 1 % lime solution for 30 minutes, steeped in excess lime, milled into meal and kneaded into a dough using … Publisher An entity responsible for making the resource available De Gruyter 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:RHpTSmoSYBkC 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 Optimization of blanching time, sodium metabisulphite (Na2S2O5) concentration and processing time on vitamin C content, microbial quality and sensory characteristics during … Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Henry Mensah-Brown, Michael Hinneh Description An account of the resource Response surface methodology and central composite rotatable design (CCRD) for K= 3 were used to investigate the combined effect of blanching time (0-1 min), processing time (10-30 min) and sodium metabisulphite (Na2S2O5) salt concentration (0%-2%) on vitamin C content, hardness (texture), microbial count and color intensity of green pepper (Capsicum sinensis) during canning. Blanching, processing time and sodium metabisulphite (Na2S2O5) salt concentration all had variable effects on the vitamin C, microbial quality and sensory characteristics of the canned green peppers. Significant (P< 0.05) interactions were noted between all the factors with high regression coefficients (78.7%-97.0%). Increasing processing time caused significant decreases in vitamin C and microbial load of the product. However, salt concentration had only marginal and insignificant effect on the vitamin C content of the canned … Publisher An entity responsible for making the resource available David Publishing Company, Inc. Date A point or period of time associated with an event in the lifecycle of the resource 2013 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:M3NEmzRMIkIC 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 Changes in nib acidity, proteolysis and sugar concentration as influenced by pod storage and roasting conditions of fermented cocoa (Theobroma cacao) beans Creator An entity primarily responsible for making the resource Eric Ofosu-Ansah, Agnes Simpson Budu, Henry Mensah-Brown, Jemmy Felix Takrama, Emmanuel Ohene Afoakwa Description An account of the resource Changes in nib acidity, protein and sugar concentration during roasting of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans were investigated. A 4× 4 full factorial design with the principal experimental factors as pod storage (0, 3, 7 and 10 d) and roasting time (0, 15, 30 and 45 min) were used. The roasted samples were evaluated for pH, titratable acidity, protein content and sugars concentrations using standard methods. Increasing pod storage caused consistent increases in pH with concomitant decreases in titratable acidity, whereas increasing roasting time caused only marginal and insignificant changes in pH but significantly decreased the titratable acidity. The protein content decreased significantly (P< 0.05) with increasing pod storage and roasting time. Reducing sugars increased marginally with increasing pod storage treatments whiles increasing roasting time significantly (P< 0.05) decreased the reducing sugars of the beans for all pod storage. The non-reducing sugar and total sugar content of the beans decreased significantly from 3.493 mg/g to 2.641 mg/g and from 9.284 mg/g to 8.891 mg/g, respectively, for pods stored from 0 to 10 days while roasting time caused slight decreases in non-reducing sugars with a considerable decrease in total sugars. Pod storage up to seven days decreased considerable the nib acidity (non-volatile acids), non-reducing sugars and total sugars while roasting up to 45 min at 120 C caused dramatic decreases in the nib acidity and reducing sugars with only marginal decreases in non-reducing sugars and total sugars. Publisher An entity responsible for making the resource available David Publishing Company, Inc. Date A point or period of time associated with an event in the lifecycle of the resource 2013 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:TiLqlu47W2oC Language A language of the resource English https://www.repository.gctu.edu.gh/files/original/9b2a387ce06196482c4ae2a6430d0bd0.pdf 3a6747a0a4757b9c41f64a1c8fca2c69 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 Corporate social responsibility reporting of banks operating in Ghana Creator An entity primarily responsible for making the resource Robert Ebo Hinson Description An account of the resource This study seeks to track corporate social responsibility (CSR) reporting of local and foreign banks in Ghana from 2010-2014 financial year ends. Employing a qualitative approach, data used were only annual reports sourced from selected banksâ€™ websites. We found that all selected banks reported more external than internal disclosures. Concerning internal disclosures, only one foreign bank reported product and customer initiatives whiles one local and four foreign banks reported human resource initiatives. External disclosures reported uneven community involvement and environmental focus among the selected banks. Health, education, and sports development dominate CSR initiatives and disclosure in Ghanaâ€™s banking industry. Date A point or period of time associated with an event in the lifecycle of the resource 2018 Source A related resource from which the described resource is derived https://ajobe.journals.ac.za/pub/article/view/146 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 Comparative evaluation of cowpea varieties and their performance in a fermented food product Creator An entity primarily responsible for making the resource Samuel Sefa-Dedeh, PROF ESTHER SAKYI-DAWSON, Emmanuel Ohene Afoakwa Description An account of the resource This study was conducted to assess the performance of three high protein beans (Parkia biglobosa, Glycine max and Treculia africana) in dawadawa (fermented condiment) production. The beans of the crops were boiled for an hour and then fermented for 72 h. Standard procedures were used to assess the proximate, mineral and functional properties of the resultant condiments. Sensory evaluation was also conducted. The results showed that the protein content of P. biglobosa (49.69%) was not significantly (P>0.01) different from that of G. max (47.39%) but both were significantly higher than that of T. africana (21.28%). On the other hand, T. africana had a significantly higher (P<0.01) carbohydrate content (45.91%) than the other 2 crops. G. max had the highest K (1460 mg/100 g), Na (124 mg/100 g) and Ca (2400 mg/100 g) contents, while T. africana was highest in Mg (816 mg/100 g) and P (424 mg/100 g … Date A point or period of time associated with an event in the lifecycle of the resource 2001 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:R3hNpaxXUhUC 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 Palm oil processing technology: Palm oil and palm kernel oil Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Esther Sakyi-Dawson Publisher An entity responsible for making the resource available Scholar's Press Date A point or period of time associated with an event in the lifecycle of the resource 2013 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:fMcxjvj1mj8C Language A language of the resource English