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Effect of Optimization of Risk Allocation in Construction Projects
The process of risk management is made of identification of risks, analysis of risks, Reponses to risks and the monitoring of risks. The identification of risk can be regarded as the process where an organization identifying potential risks that have…
Effect of pretreatments and processing conditions on anti-nutritional factors in climbing bean flours
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,…
Effect of pulp preconditioning on acidification, proteolysis, sugars and free fatty acids concentration during fermentation of cocoa (Theobroma cacao) beans
Changes in acidification, proteolysis, sugars and free fatty acids (FFAs) concentrations of Ghanaian cocoa beans as affected by pulp preconditioning (pod storage or PS) and fermentation were investigated. Non-volatile acidity, pH, proteolysis, sugars…
Effect of QR code and mobile money on performance of SMEs in developing countries. The role of dynamic capabilities
The purpose of the study is to examine the effect of QR code payment and mobile money on the performance of SMES in developing countries and the moderating role of dynamic capabilities. A survey method was used to gather data from the target…
Effect of roasting conditions on the browning index and appearance properties of pulp pre-conditioned and fermented cocoa (Theobroma Cacao) beans
Appearance is an important quality determinant of cocoa beans and it is used as standard criteria to establish the degree of fermentation and drying of the beans. Changes in browning index and colour (L* a* b*) during roasting of pulp pre-conditioned…
Effect of roasting on flavonoids, phenolics, and antioxidant activity of industrial-pulped and fermented cocoa beans
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 spontaneous fermentation and amylase-rich flour on the nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize
Studies were conducted to evaluate the combined effects of spontaneous fermentation and amylase-rich flours (ARF) on some nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize. A 2 × 3 × 3 factorial design,…