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Fortification of cereal-based traditional foods with legume protein can improve their nutritional value. It is, however, important to find out the extent to which the addition of cowpea affects the desirable quality characteristics of traditional…

Delays in construction projects have been identified as a major challenge that affects many projects; Geraldine John Kikwasi (2012). The quality of work done is criticized due to these delays. The delays are caused by many factors which are basically…

Customer satisfaction has become the cornerstone of all banking services. The adoption of technology, technological enhancements and inclusion, facilitation of customer experiences and satisfaction through the provision of digital banking services is…

This study was conducted to ascertain the trends of donations to private academic libraries in Ghana and how these donations have affected the collection development and service delivery of the library. The population of the study comprised of one…

Traditional weaning foods in developing countries are usually not packaged thus limiting their widespread use.. The application of cost-effective packaging systems which retain the quality of the foods is important.

A 3 x 2 x 2 factorial experiment with fermentation time (0, 24, 48 hours), cowpea (0 and 15%) and alkaline treatment (nixtamalized and non-nixtamalized corn) was used. The blends were dried using a cabinet drier, milled into flour and spices added…

Investigations were conducted to establish effects of fermentation and drying on the fermentation index (FI) and cut test ofpulp pre-conditioned Ghanaian cocoa beans using a 4 x 3 full factorial experimental design with the principal factors being…

The combined effects of polymeric coatings and anti-fungal treatment on the shrinkage characteristics of pineapple fruits during postharvest storage were evaluated. A 2×2×10 factorial experiment was performed with polymeric coatings (0 and 5%),…