117 10 3108 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&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=100&amp;pagesize=100&amp;citation_for_view=EZuX1N8AAAAJ:KxtntwgDAa4C 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 Canning Technology–Recent Advances Through Optimization and Modelling Techniques Creator An entity primarily responsible for making the resource EO Afoakwa Publisher An entity responsible for making the resource available Nova Science Publishers, Inc Date A point or period of time associated with an event in the lifecycle of the resource 2008 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=100&amp;pagesize=100&amp;citation_for_view=EZuX1N8AAAAJ:N5XbD978G_MC 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 African Network for School Feeding Programmes–The Issues, Developments, Challenges and Strategies Creator An entity primarily responsible for making the resource EMMANUEL OHENE AFOAKWA, Linley Chiwona-Karltun Description An account of the resource Eva Rabinowics, SLI, admitted that we do share food to some extent today through food aid, but that is no long term solution. Climate change will lead to crop failure and shortages. The present price spike on food is due to low global stocks. We need to develop systems for both aid and storage capacity. Global sharing of food and/or improved storage capacity would lower the future risk for price spikes. She also suggested that Sida funds should be used for infrastructure development (e.g. for storage). Gity Behravan, Sida, commented that African Union and NEPAD had identi fied the need for infrastructure development and are looking for partners in that process. Sida is one of them. Erik Karltun, SLU, brought three questions into the discussion: How much research will focus on diseases? How resilient are soils? What implications on future research does the need for adaptation to drought have? Anders … Date A point or period of time associated with an event in the lifecycle of the resource 2008 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=100&amp;pagesize=100&amp;citation_for_view=EZuX1N8AAAAJ:vPKCt-r_nWsC Language A language of the resource English http://repository.gctu.edu.gh/files/original/693c255f75aa4b636f968a1590cb7150.pdf f30c6c16403ebac71bc06827185756b2 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 polymeric coating and anti-fungal treatment on the shrinkage characteristics of pineapple fruits during storage Creator An entity primarily responsible for making the resource George Sodah Ayernor, Emmanuel Ohene Afoakwa, Paa Kow Bartels, Agnes Simpson Budu Description An account of the resource 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%), anti-fungal treatment (0 and 0.01%), and storage time (0–10 days) as the factors. The shrinkage evolution, shell color break, and crown withering index were evaluated using standard analytical methods. Regression models were developed to predict the variables and their effects on the studied indices. The results showed that the polymeric coating, anti-fungal treatment, and storage time significantly (p < 0.05) influenced the shrinkage evolution, shell color break, and crown withering index of the fruits and very high regression coefficients (87.2–99.3%) were noted among the indices. The 5% polymeric coating with fungicide at 0.01% significantly arrested the shrinkage … Publisher An entity responsible for making the resource available Taylor & Francis Group 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&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=100&amp;pagesize=100&amp;citation_for_view=EZuX1N8AAAAJ:wbdj-CoPYUoC http://repository.gctu.edu.gh/files/original/9133c9d08a9897ef5432a552ed1c5b63.pdf 641db666d08ec3754e39c599ba5e5866 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 Polymeric Coating on the Post-Harvest Quality Characteristics of Pineapple cv.‘Smooth Cayenne’Fruits Creator An entity primarily responsible for making the resource George Sodah Ayernor, E Ohene Afoakwa, Paa Kow Bartels, Agnes Simpson Budu Description An account of the resource Investigations were conducted to determine the effect of polymeric coating on the post-harvest quality characteristics of pineapple (Ananas comosus) cv.‘Smooth Cayenne’fruits. A 4× 2× 4 factorial experimental design with polymeric coating concentration (0, 5, 7.5 and 10%), storage temperature (8 and 28 C) and storage period (0, 4, 7 and 10 days) was performed. Vitamin C, total sugars, titratable acidity, astringency index, pH, translucency and fruit texture were determined using standard analytical methods. Storage significantly (P 0.05) decreased vitamin C and total sugar content with a concomitant increase in acidity, astringency, translucency and fruit texture. Low temperature storage however minimized the effect of the observed differences. Polymeric coating influenced the physical and chemical qualities of the fruits with 5 and 7.5% polymeric coatings being the most effective preservative levels. Polymeric coating can therefore be applied to pineapple cv.‘Smooth Cayenne’fruits prior to storage to effectively prolong the chemical and physical quality characteristics of the fruits. 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 https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=100&amp;pagesize=100&amp;citation_for_view=EZuX1N8AAAAJ:Vch7EZszQGgC 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 Tempering, polymorphism and fat crystallization during industrial chocolate manufacture: regimes, behaviours and their effects on finished chocolate quality Creator An entity primarily responsible for making the resource EO Afoakwa, A Paterson Description An account of the resource Tempering, a technique of shearing chocolate mass at controlled temperatures is used to promote cocoa butter crystallization in a thermodynamically stable polymorphic form. During chocolate manufacture, the process is used to obtain the stable form V (or β2) of cocoa butter having a melting temperature of 32-34 °C, which gives the desired glossy appearance, good snap, contraction and enhanced shelf life characteristics. However, the tempering sequences, their behaviour during pre-crystallization, the consequential regimes attained and their effects on product quality characteristics are not very well understood. Variations in temper regimes attained during pre-crystallization of chocolates influence their crystallinity, polymorphic status and other physical quality characteristics. Over-tempering causes increases in product hardness, stickiness with reduced gloss and darkening of product surfaces. Under … Publisher An entity responsible for making the resource available Materials Science 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 https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=100&amp;pagesize=100&amp;citation_for_view=EZuX1N8AAAAJ:AeM5kdmBKVwC Language A language of the resource English http://repository.gctu.edu.gh/files/original/adb4105e004388fd3f739e9333c80201.pdf dc8f6ac141261b1439a5dd05f9fb1a56 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 acidification, flavour precursors development and free fatty acid concentration during drying of pulp preconditioned and fermented cocoa (Theobroma cacao) beans Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Evans Akomanyi, Jemmy Takrama, Agnes Simpson Budu, Firibu Kwesi Saalia Description An account of the resource Pod storage and fermentation are critical to the development of nib acidification and flavour precursors that generate into distinctive chocolate flavour notes during industrial manufacture. This work investigated changes in nib acidification, flavour precursors development (FPD) and free fatty acids (FFA) concentrations during drying of pulp preconditioned and fermented Ghanaian cocoa beans. A 4 x 4 full factorial design with experimental factors as pod storage (0, 7, 14 and 21 days) and drying times (0, 2, 4 and 6 days) were used. pH, non-volatile (titratable) acidity, total sugars, protein nitrogen and FFA concentrations were studied using standard methods. The results showed that pod storage and drying influenced the nib acidification, flavour precursors (protein nitrogen and total sugars) and FFA levels in fermented cocoa beans. Increasing pod storage consistently decreased non-volatile acidity, protein nitrogen and total sugars with concomitant increases in pH and FFAs during drying of the fermented beans. Drying had minimal effect on protein nitrogen and total sugars but consistently increased pH and FFA of the fermented beans at all levels of pod storage. Nibs from 10 days pod storage had FFA levels exceeding 1.75% after drying, suggesting that to obtain fermented cocoa beans with acceptable FFA levels, cocoa pods should not be stored for up to 10 days. Pod storage and drying influenced nib acidification, FPD and FFA levels in fermented cocoa beans. However, the rates of change in nib acidification, sugars degeneration, protein degradation and FFA concentrations were largely dependent on pod storage than on drying. Date A point or period of time associated with an event in the lifecycle of the resource 2012 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=100&amp;pagesize=100&amp;citation_for_view=EZuX1N8AAAAJ:C6rTQemI8T8C Language A language of the resource English http://repository.gctu.edu.gh/files/original/74d5b4e7946e21587c7623b701efd99d.pdf 911b62b4bb1a42463c0b47c96dd75b3c 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 Response Surface Methodology for Studying Effects of Pre-Processing Treatments and Processing Time on the Microbial and Sensory Qualities of Cocoyam (Xanthosoma sagittifolium … Creator An entity primarily responsible for making the resource EO Afoakwa, PG Boakye, H Mensah-Brown, L Chiwona-Karltun Description An account of the resource Response surface methodology and central composite rotatable design for K= 3 was used to study the combined effects of blanching time, sodium metabisulphite (Na2S2O5) concentration and processing (retorting) time on the total microbial load, and sensory qualities (colour, aroma, texture, overall acceptability) of cocoyam leaves during canning. Regression models and response surface plots were developed from regression analysis to predict the effects of the variables on the studied indices. Significant (P< 0.05) interactions were noted between all the factors with high regression coefficients (61.7%-94.7%). Increasing processing times led to decreases in microbial load and degree of liking for colour of the canned cocoyam leaves. Blanching was effective in reducing browning and increasing the degree of liking for colour of the canned leaves. Treatment of the leaves with sodium metabisulphite solution significantly reduced the microbial load and the degree of likeness of the different sensory attributes of the canned product. The combined action of sodium metabisulphite concentration, blanching time and processing time were effective in reducing the total microbial load as well as the degree of liking for colour of cocoyam leaves during canning of the canned product. These could serve as a means of enhancing the shelf stability as well as the overall acceptability of the product. The most acceptable product was the one blanched for 1 minute, with 0.5% anti-browning agent concentration, and retorted for 20 minutes. Publisher An entity responsible for making the resource available Copyright 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&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=100&amp;pagesize=100&amp;citation_for_view=EZuX1N8AAAAJ:Lpa4s8qvUTIC Language A language of the resource English