103 10 3070 https://repository.gctu.edu.gh/files/original/ad45a718ce2613b75a5a208068f584b3.pdf 0a110ae6cc10215a97b34a104bfe160a 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 Effect of Foreign Direct Investment on Economic Growth in Ghana Creator An entity primarily responsible for making the resource Maureen Enyonam Akos Lumos, Emmanuel Attah Kumah Amponsah, Edward Asumadu, George Oppong Appiagyei Ampong, Michael Nana Owusu-Akomeah Description An account of the resource The objective of this study was to investigate the impact of foreign direct investment (FDI) on economic growth in Ghana, by examining the effect of FDI flow, FDI stock and FDI per capita on economic growth. The study adopted the quantitative and descriptive research design to analyse annual time series data on the dependent and independent variables spanning twenty-seven (27) years from 1996 to 2022. The ordinary least square and seemingly unrelated regression techniques were used for data analysis. The study revealed that FDI flow, FDI stock and FDI per capita had a statistically significant positive effect on per capita economic growth. The study thus recommended that the government of Ghana should intensify its efforts to carefully develop and implement progressive and attractive policies that can induce more investment from foreign multinationals, thereby increasing the stock of external capital inflows that can be channelled into the most value generating sectors of the country to eliminate production inefficiencies and boost domestic output that can increase economic growth. Additionally, the government of Ghana through the appropriate agencies can improve the enforcement of its regulatory policies to ensure that multinational firms and the general activities of foreign investors consistently provide fair and commensurate wages to Ghanaian workers, in order to promote the beneficial effects that FDI has on reducing income inequality in Ghana. MNCs must therefore provide the same value of remuneration for the same level of skills-quality and demand that workers in other economies would receive. This will eliminate wage … Date A point or period of time associated with an event in the lifecycle of the resource 2024 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=NogL9W0AAAAJ&cstart=20&pagesize=80&citation_for_view=NogL9W0AAAAJ:iH-uZ7U-co4C Language A language of the resource English https://repository.gctu.edu.gh/files/original/9836dd1ca719ed76cd4ba7e014fd80f2.pdf 0a110ae6cc10215a97b34a104bfe160a 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 Effect of Foreign Direct Investment on Economic Growth in Ghana Creator An entity primarily responsible for making the resource George Oppong Appiagyei Ampong and Michael Nana Owusu-Akomeah Maureen Enyonam Akos Lumos, Emmanuel Attah Kumah Amponsah, Edward Asumadu Publisher An entity responsible for making the resource available Scopus Indexed Journal Date A point or period of time associated with an event in the lifecycle of the resource 2024 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=5gEXTVUAAAAJ&citation_for_view=5gEXTVUAAAAJ:r0BpntZqJG4C Language A language of the resource Englosh 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 Effect of foreign direct investment on income inequality in Ghana Creator An entity primarily responsible for making the resource B. F Owusu-Akomeah, M.N., Amponsah, E. A. K., Ampong, G. O. A., Afriyie, S. O. Laing Publisher An entity responsible for making the resource available Scopus Indexed Journal Date A point or period of time associated with an event in the lifecycle of the resource 2024 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=5gEXTVUAAAAJ&citation_for_view=5gEXTVUAAAAJ:isC4tDSrTZIC Language A language of the resource English https://repository.gctu.edu.gh/files/original/acbd7c8a8d33e4c966f2d18330d37ae4.pdf 152ce2db65542b694582622541c37963 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 Ingredient Variation on Microbial Acidification, Susceptibility to Syneresis, Water Holding Capacity and Viscosity of Soy-PeanutCow Milk Yoghurt Creator An entity primarily responsible for making the resource FM Kwasi Kpodo, EO Afoakwa, BB Amoa, AS Budu, FK Saalia Description An account of the resource Acidification of milk by lactic acid bacteria enhances the aggregation of milk proteins to form yoghurt gels with enhanced texture, colour and viscosity. A threecomponent constrained mixture design was employed to develop 10 soy-peanut-cow milk (SPCM) formulations which were fermented with Lactobacillus bulgaricus and Streptococcus thermophilus (1: 1) into soy-peanut-cow milk yoghurt (SPCY). The effect of ingredient variations on microbial acidification, colour, susceptibility to syneresis, water holding capacity and viscosity were determined. Titratable acidity increased with increasing cow milk content and trends in pH were contrary to titratable acidity. SPCY formulations were yellowish-white in colour. Yellowness and lightness increased with increasing soymilk content. Rheologically all products investigated were non-Newtonian and had better consistencies as cow milk content increased in samples and peanut milk content decreased. The water holding capacities of yoghurt samples increased with increasing soy milk content. Formulations without cow milk were the least susceptible to syneresis. 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&hl=en&user=EZuX1N8AAAAJ&cstart=80&citation_for_view=EZuX1N8AAAAJ:f-E_jMG6T4AC Language A language of the resource English https://repository.gctu.edu.gh/files/original/13a766be5cd75bd113ffdc893be49188.pdf 48e12143c1a2b0f9c10a88e10ebba815 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 Mechanical Depulping on the Biochemical, Physicochemicaland Polyphenolic Constituents During Fermentation and Drying of Ghanaian Cocoa Beans Creator An entity primarily responsible for making the resource DT Amanquah Description An account of the resource This work investigated the effects of mechanical depulping (asa means of pulp pre-conditioning) on thechemical, physicochemical and polyphenolic constituents during fermentation and drying of Ghanaian cocoa beans. The fermentation study and the drying study were conducted using a 5x4 factorial experiment with the principal factors being;(a) concentration of depulped beans (0, 25, 50, 75 and 100%),(b) fermentation time (0, 2, 4 and 6 days) and (a) concentration of depulped beans (0, 25, 50, 75 and 100%),(b) drying time (0, 2, 4 and 6 days) respectively. Ripe cocoa pods were depulped using a mechanical depulper and the depulped beans mixed with undepulped beans in a pre-determined ratio prior to fermentation. All parameters were studied using standard methods. Date A point or period of time associated with an event in the lifecycle of the resource 2013 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 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 nixtamalization on the chemical and functional properties of maize Creator An entity primarily responsible for making the resource Samuel Sefa-Dedeh, Beatrice Cornelius, Esther Sakyi-Dawson, Emmanuel Ohene Afoakwa Description An account of the resource The high utilization and consumption levels of maize in developing countries calls for investigations into new methods of processing to help introduce variety as well as improve the functionality and nutrient quality of maize-based foods. This study was carried out to determine the effect of nixtamalization on the chemical and functional characteristics of maize. A 2×4 factorial experimental design with cooking time (0, 30 min) and lime concentration (0, 0.33, 0.5 and 1.0%) was performed. Chemical composition (moisture, protein and ash), pH, titratable acidity, water absorption, colour, cooked paste viscosity and texture were determined using standard methods. The cooking time and lime concentration significantly (p⩽0.05) influenced the moisture, pH and colour of the samples. Water absorption capacity was dependent on the lime concentration and all the indices increased with increasing lime concentration used … Publisher An entity responsible for making the resource available Elsevier Date A point or period of time associated with an event in the lifecycle of the resource 2004 Source A related resource from which the described resource is derived https://www.sciencedirect.com/science/article/abs/pii/S0308814603004400 Language A language of the resource English https://repository.gctu.edu.gh/files/original/20ee262b76404b97b5afc993ab7fbda0.pdf df39e7e801e787a2d56ecd9b5ec51e9a 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 MSc. Engineering Project Management 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 Optimization of Risk Allocation in Construction Projects Creator An entity primarily responsible for making the resource Emmanuel Ebo Hayfron Description An account of the resource 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 the possibility of affecting the success of a project. The allocation of risks can significantly influence the behavior of the project participants, and further impacts on the cost of project and the performance of the project. This is the main reason why there is no agreement on an optimal risks allocation within the participants in the construction industry. In respect to this, the research seek to evaluate the effect of optimization of risk allocation in construction projects in Ghana. However, due to the current practice of allocation of risks within the construction industry, risks can be allocated statistically at the beginning of the construction projects via a contractual clauses, in spite of the fact that, most construction projects are dynamic in nature. The research design to be used for the study will include the mixed research approach. This approach involve the use of both qualitative and quantitative research method. According to Creswell (2003), the use of the mixed research approach provide researchers with wider view of data gathering and analysis. The random and purposively sampling technique was employed during the gathering of data. The random sampling technique was used to gather data from the selected construction companies, while the purposively sampling technique used to gather data from selected key personnel within the construction companies. Based on the data gathered from the respondent, the main current practice of risks in the Ghanaian construction industry is the allocation of risks to parties that lack the expertise and resources to manage them. Also, all procurement routes that are employed do not create any room for proper and effective allocation of risks. Risks are very dynamic, therefore, there is the need to create a collaborative, cooperative and teamwork project environment that will bring risks under control in all construction projects that will be executed Subject The topic of the resource MSc Engineering Project Management Date A point or period of time associated with an event in the lifecycle of the resource January 2017 Contributor An entity responsible for making contributions to the resource Mr. Otu Larbi-Siaw https://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&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:Vch7EZszQGgC Language A language of the resource English https://repository.gctu.edu.gh/files/original/f79fe849652791a4753f7ac6ebe72753.pdf 44731fdb80e4bac0704ea68a1b36757c 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 pretreatments and processing conditions on anti-nutritional factors in climbing bean flours Creator An entity primarily responsible for making the resource Emmanuel Mugabo, Emmanuel Ohene Afoakwa, George Annor, Bernard Rwubatse Description An account of the resource 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, phytates, trypsin inhibitors and phytohemagglutinins that limit nutrient absorption. One way to solve this problem is to utilize the flour of climbing beans made from different treatments and processing methods. In this study, climbing beans were pre-treated by soaking them in water for 24 hours, soaking in 2% sodium bicarbonate solution and steam blanching for 10 minutes. After that, pre-treated climbing beans were processed into flours by processing methods such as roasting, cooking and germination where anti-nutritional factors were reduced. The pretreatments did not significantly (p> 0.05) affect phytates in climbing bean flours but processing conditions significantly (p< 0.05) reduced it. Pretreatments and processing conditions significantly (p< 0.05) reduced tannin content. The pretreatments followed by different processing conditions significantly (p< 0.05) decreased trypsin inhibitors content. The great significant decrease in phytohemagglutinins content was observed in pretreatment followed by different processing methods. All pretreatments and processing conditions effectively decreased anti-nutritional factors at low level. However, pretreatments or untreated followed by germination and roasting were found to be the most and the least effective respectively. Â Making flour from germinated climbing bean seeds is a good option for sustainable food processing as it reduces anti-nutritional factors. It is an … Date A point or period of time associated with an event in the lifecycle of the resource 2017 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:rKYHOwt5kWwC Language A language of the resource English https://repository.gctu.edu.gh/files/original/fba6e778e7aacdf49785637063491df5.pdf c7a8fa55845c84d00d2e0aa472d375db 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 pulp preconditioning on acidification, proteolysis, sugars and free fatty acids concentration during fermentation of cocoa (Theobroma cacao) beans Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Jennifer Quao, Agnes Simpson Budu, Jemmy Takrama, Firibu Kwesi Saalia Description An account of the resource 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 (total, reducing and non-reducing) and FFAs concentrations were analysed using standard methods. Increasing PS consistently decreased the non-volatile acidity with concomitant increase in pH during fermentation of the beans. Fermentation decreased the pH of the unstored beans from 6.7 to 4.9 within the first 4 days and then increased slightly again to 5.3 by the sixth day. Protein, total sugars and non-reducing sugars decreased significantly (p < 0.05) during fermentation, whereas reducing sugars and FFA increased. PS increased the FFA levels, reduced the protein content but did not have any effect on the sugars. The rate of total and non-reducing sugars … Publisher An entity responsible for making the resource available Taylor & Francis 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&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:aqlVkmm33-oC Language A language of the resource English