Constituents of Tropical Medicinal Plants. Part 74. Dichapetalins‐A New Class of Triterpenoids
Constituents of Tropical Medicinal Plants. Part 74. Dichapetalins-A New Class of Triterpenoids
Organic Chemistry: A Systematic Functional Group Approach
Adaptive Learning Environments: A Framework for Technology Enabled Adaptive Instructional Practices in Formal Education
Joann Agnitti, Stephen Asunka, Hui Soo Chae, Jessica Mezei
Educational Technology Conference 2009 Conference Proceedings
Exploring Consumers’ Intention to Adopt Mobile Payment Systems in Ghana
In this paper, the authors examined consumers’ intention to adopt and use mobile payment methods in Ghana. Data for the study was obtained from a sample of 260 respondents through online and direct survey using structured questionnaire. Structural equation modeling was used to analyse the data through SPSS v.22 and SmartPLS v.3. Findings with regards to the determinants of mobile payment system adoption indicate that perceived security, attitude, and perceived usefulness play active roles in consumer decisions to adopt mobile payment methods in Ghana. Also, perceived usefulness and perceived ease of use have a significant and positive influence on consumer’s attitude towards mobile payment adoption. Further, subjective norm was found to influence perceived usefulness and perceived ease of use of mobile payment adoption in Ghana. The study contributes to the literature on mobile payment systems from a developing country context. The study proffered some recommendations.
Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature
The unique impact of roasting conditions on the aroma quality of cocoa beans has been demonstrated in many studies. However, information on the additional impact of pod storage (PS) and its combined effect with roasting temperature (RT) is unknown. Hence, this study sought to elucidate the collective contribution of these post-harvest/process parameters on the aroma profiles of cocoa liquors produced from Forastero cocoa beans. The beans had been subjected to different treatments following a 3 × 4 full factorial experiment, consisting of PS (0, 3, 7 days) and RT (100, 120, 140, 160 °C). Statistical analysis of the results from HS-SPME-GC–MS revealed significant (p < .05) impact of both PS and RT as well as their interaction effects on the ten groups of volatiles (acids, alcohols, esters, terpenes, aldehydes, ketones, pyrazines, furans, pyrroles and others) and their overall aroma concentration. An exception …
Michael Hinneh, Davy Van de Walle, Daylan Amelia Tzompa-Sosa, Ann De Winne, Sarah Termote, Kathy Messens, Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman, Koen Dewettinck
An Analysis of the Use of Blogging to Solicit Feedback in a Higher Education Unit
This study investigated co-workers’ perceptions, and use, of blogging as a means for soliciting and receiving feedback on issues related to their work, with the objective of determining how blogging possibly contributes to a participatory learning culture in the workplace. The study involved about 50 staff members in a research unit within an institution of higher learning in the Northeastern United States who use the Unit’s blog to:(1) share information of interest,(2) update work progress,(3) reflect on work activity, and (4) solicit feedback on their work activities from colleagues. The study analyzed records of the year-long blogging activities of these staff members as well as their responses to a survey. Findings point to the possible involvement of blogging in the Unit’s participatory work culture, but reveal mixed correlations between the inclusion of various media elements in blog posts, and corresponding responses. Also, no clear relationship could be established between workers’ perceptions of the usefulness of the blog and their actual blogging activities. Implications of these findings with regard to workplace collaboration and learning are discussed.
Ting Yuan, Gary Natriello, Stephen Asunka, Jeannie Crowley, Hui Soo Chae
International Conference on E-Learning at the Workplace (ICELW)
Effects of cowpea fortification, dehydration method and storage time on some quality characteristics of maize-based traditional weaning foods
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 weaning foods prepared from fermented maize and also to assess the effect of dehydration method and storage time on the chemical, physico-chemical and functional properties of the products. A 3 x 2 x 4 factorial experiment with cowpea level, drying method and storage time as the respective variables was done. The traditional weaning food was prepared by steeping maize in water for 24 hours, mixed with cowpea and co-milled into a meal. A 50%-moisture dough was made with the addition of water and fermented for 24 hours. The product was dried using solar drier (40-60 C for 72 hours) and oven drier (60 C for 8 hours), and packaged in polypropylene bags prior to the analysis. Proximate analysis, pH, titratable acidity, fat acidity, water absorption and cooked paste viscosity were monitored over six months under tropical ambient conditions (28 C, RH 85-100%). Cowpea addition caused only minimal changes in the studied indices with the exception of protein content, which increased from 10.54-14.34% and 10.71-14.42% with 20% cowpea level, respectively, for the solar and oven-dried products. Likewise, no major changes in proximate composition were detected during storage. The product pH and fat acidity increased with concomitant decreases in titratable acidity in the stored samples. The pH levels increased from 4.67–5.18 and 4.13-4.71, respectively, in the solar-dried and oven-dried products within …
Emmanuel Ohene Afoakwa, E Sakyi-Dawson, S Sefa-Dedeh
Collaborative Online Learning in Non-Formal Education Settings in the Developing World
In the present knowledge economy, individuals, particularly working adults, need to continuously acquire purposeful knowledge and skills so they can better contribute towards addressing society’s ever-changing developmental challenges. In the developing world however, few opportunities exist for working adults to acquire such new learning experiences through the formal education sector, and this makes it imperative for organizations to develop non-formal education and training programs to help address this need. With the proliferation of Information and Communication Technologies (ICTs) worldwide, this article recommends the adoption of Collaborative Online Learning (COL) by non-formal learning organizations as a means of helping address the education and training needs of working adults. The article thus provides an overview of COL, and then draws on the research literature on relevant theories to recommend best-practice strategies for designing and delivering effective and workable COL initiatives within non-formal education settings, particularly in the developing world.
Assessing Instructor Acceptance and Use of a Tablet PC, and Implications for Mobile Learning Adoption in Ghanaian Higher Education
Personal mobile computing devices (Smartphones, iPads, Tablet PCs etc.), coupled with wireless communication technologies, are creating a wide array of new possibilities for technology users. For educators, the general view is that, delivering instruction seamlessly through these mobile devices and technologies should be of benefit to students, as learning can be personalized and also made readily accessible through devices that are in their direct control. Mobile learning (or m-learning) processes therefore have the potential of enhancing learning through increased learner engagement, attention and participation in instructional and collaborative activities. Mobile learning however is still very much in its infancy in higher education, particularly in Sub-Saharan African higher education. This is not surprising, given that instructional design, pedagogical and best practice frameworks of m-learning are still being …
7th International Conference of Education, Research and Innovation (ICERI2014)
RESPONSE SURFACE METHODOLOGY FOR STUDYING THE QUALITY CHARACTERISTICS OF COWPEA (VIGNA UNGUICULATA)‐BASED TEMPEH
Response surface methodology was used to optimize the processing conditions in the preparation of cowpea tempeh. The independent factors studied were boiling time (varying from 5 to 30 min), incubation time (varying from 12 to 48 h) and incubation temperatures (varying from 25 to 50C), whereas the dependent factors were protein content, protein solubility, pH, titratable acidity and total color difference (using L, a* and b*). Regression models were generated and adequacy was tested with regression coefficients (R2) and the lack‐of‐fit tests. Optimum processing conditions were determined by method of superimposition. There was a strong and significant influence (P < 0.01) of the quadratic effect of the incubation time on the protein content of the cowpea tempeh, with similar significance (P < 0.01) noted in protein solubility with increasing boiling time. The optimum processing conditions …
George Amponsah Annor, ESTHER SAKYI‐DAWSON, Firibu K Saalia, SAMUEL SEFA‐DEDEH, Emmanuel Ohene Afoakwa, KWAKU TANO‐DEBRAH, Agnes Simpson Budu