115 10 3070 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 Chocolate Quality and Defects Creator An entity primarily responsible for making the resource EO Afoakwa 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=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:3AIi9tQMIrsC 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 World production, grinding and consumption trends of cocoa Creator An entity primarily responsible for making the resource E Afoakwa 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=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:AzjrKLz9U9oC Language A language of the resource English https://repository.gctu.edu.gh/files/original/799ca41f30993425080d119464f25166.pdf e1c1aff9c0f8f9ff4a50c200edc9c809 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 Rheological properties of seven different yams (Dioscorea species) within the yam germplasm Creator An entity primarily responsible for making the resource Delali Polycarp, Emmanuel Ohene AFOAKWA, Agnes K Anane-Asamoah Description An account of the resource This study was designed to characterize the most cultivated and consumed yam (Dioscorea) cultivars within the Ghanaian yam germplasm based on their rheological properties in order to assess their potential alternative food and industrial processing applications. Matured yam varieties grown and harvested under the same climatic and edaphic factors were obtained from the Roots and Tuber Conservatory Division of the Council for Scientific and Industrial Research-Plant Genetic Resources Research Institute, Bunso Ghana. Samples were processed into flour and the pasting characteristics along the length of each variety were determined using Brabender Visco-amylograph (Brabender Instrument Inc. Duisburg, West Germany) equipped with a 700 cmg sensitivity cartridge. Significant differences (p< 0.05) existed among the yam varieties for their pasting characteristics. However, no significant differences were observed in the pasting profile along the tail (T), middle (M) and head (H) regions of each tuber. Pastes from flours of D. rotundata had high maximum and final viscosities (333.5-384.5 BU and 343.5-404.0 BU respectively). Breakdown viscosity was low (< 10 BU) in all the studied varieties, except D. dumetorum (54-71 BU). The findings from this research will be relevant to yam producers and processors in programmes aimed at developing new food/industrial processing applications using Ghanaian yams. Date A point or period of time associated with an event in the lifecycle of the resource 2016 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:2MdNiwGT7yoC Language A language of the resource English https://repository.gctu.edu.gh/files/original/5b6726d4d98d6e413d6f36ee4579a1fc.pdf 57b7357d7ca39316b0d30eedcb531f3b https://repository.gctu.edu.gh/files/original/6de16a287f2c83c68090b69a48ff8c72.pdf 57b7357d7ca39316b0d30eedcb531f3b 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 Re-imagining Educational Futures in Developing Countries Creator An entity primarily responsible for making the resource Robert Ebo Hinson Description An account of the resource universities are growing more quickly than the government’s capacity to fnance these institutions (Iruonagbe et al., 2015; Olaleye et al., 2020). Beyond the university itself, there are challenges with internet penetration and power supply. As many people must use the internet for online teaching and learning, poor internet connections pose a problem. Internet penetration in Nigeria stood at 42% in January 2020, and the average speed of mobile internet connections was 15.32 Mbps compared to the United Kingdom with 35.57 Mbps and Australia with 67.66 Mbps; in addition, 96% of mobile connections in Nigeria are prepaid (DataReportal, 2021). Countries in emerging economies also have an average speed of 10 Mbps (Hannata, 2019). Te fnancial implications of using the internet are also an issue, as many people may have to buy more data to engage with teaching and learning. Te power supply in these countries poses a challenge that may afect the teaching and delivery of lectures. Te World Energy Outlook special report recognises the persistent lack of access to electricity, and the unreliability of electricity supplies in emerging countries, including in the continent of Africa. Tis lack of access is a factor that is inhibiting the progress and development of the continent, as there are over 600 million people in Africa who do not have access to electricity (IEA, 2019) and 350 million people in developing Asia (Cozzi et al., 2018). While Africa has 20% of the world’s population, it accounts for less than 4% of global electricity use (Te Economist, 2019). Tis lack of access to electricity also provides challenges for universities, staf and students who may want to adopt online teaching. Tis is a peculiar challenge for emerging countries that may not apply in more developed locations. Urbanisation, growing populations and economic conditions pose other challenges that are peculiar to emerging countries (Alhumaid et al., 2020). Even in many developed countries, there are still disadvantaged students from various backgrounds, including minority ethnic groups, and low-income, migrant and indigenous families, who have not beneftted from the internet and new technologies (Ng & Graham, 2018). If some individuals are still disadvantaged in developed countries, there are many more deprived students in emerging ones. Ho and Lau (2018) recognised the impact of the home literacy environment on student engagement including the educational levels of parents; the sociocultural and economic conditions of these countries also pose additional challenges. Tere are concerns around parents’ abilities to support their children, and the availability of a conducive studying environment at home, especially when people live in high-density areas (Ijadunola et al., 2019; Rotas & Cahapay, 2020). Importantly, in emerging countries, parents also have lower literacy levels. Source A related resource from which the described resource is derived https://www.researchgate.net/profile/Varsha-Jain-6/publication/358600114_Role_of_Culture_in_Developing_Transformative_Leadership_for_Higher_Education_in_Emerging_Economies/links/64a7acfcb9ed6874a501cd5e/Role-of-Culture-in-Developing-Transformative-Leadership-for-Higher-Education-in-Emerging-Economies.pdf#page=19 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 and fat crystallization effects on chocolate quality Creator An entity primarily responsible for making the resource EO Afoakwa, EO Afoakwa 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&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:J_g5lzvAfSwC Language A language of the resource English https://repository.gctu.edu.gh/files/original/0f067ab374457489cd49ed0c6efe28b5.pdf bbc9afbbaf9150722b1bd2f6af030640 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 The influence of blanching, anti-browning agent and processing time on some physico-chemical properties and appearance of green peppers (Capsicum sinensis) during canning Creator An entity primarily responsible for making the resource Henry Mensah-Brown, Emmanuel Ohene Afoakwa, Michael Hinneh Description An account of the resource Central Composite Rotatable Design (CCRD) was used to generate twenty combinations of these factors: blanching time, processing time and sodium metabisulphite concentration. The optimized conditions were then adapted for the canning process of green pepper. Blanching time ranged from 0-1 min whereas processing time and sodium metabisulphite concentration ranged from 10-30 min and 0-0.2%, respectively. The canned products were analyzed for physico-chemical qualities using standard analytical methods. Results obtained from various physico-chemical analyses showed variable trends and influences of the linear, quadratic and exponential interactions on the measured quality indices such as pH of the drained liquid, drained weight of the canned product, leached solids and colour of the canned products. The results showed significant (p. 0.05) quadratic effect of sodium metabisulphite as well as linear effect of blanching time on the drained weight of the canned green pepper. Generally, the pH of the medium decreased (increased acidity) with increasing processing time, which was also positively associated with the extent or amount of leaching. Additionally, all three factors were observed to have affected (to variable extent) the colour of the canned products. Blanching and processing times also affected the degree of browning. There was a strong significant (p. 0.05) influence of the quadratic factors of blanching time, processing time and sodium metabisulphite concentration on the colour properties (a-values, b-values and L-values) of the canned products. Statistical analysis showed significant (p. 0.05) linear effects of … 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=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:bnK-pcrLprsC Language A language of the resource English https://repository.gctu.edu.gh/files/original/e7c21f678bd11f0d4271e5c5c2d70724.pdf 783e23739d810bb9514fd49074d7f8cf 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 physico-chemical characteristics and volatile flavour components of different yoghurt products made from soy, peanuts and cow milk Creator An entity primarily responsible for making the resource Fidelis Kpodo, E Afoakwa, K Saalia, B Amoa Description An account of the resource Milk blends from legumes are potential nutritional substitutes in cultures where cow milk is used for yoghurt production. Peanut and soy based products have been considered to have poor sensory characteristics due to the beany and off-flavours they generate in food products that contain them. The high polyunsaturated fatty acid content of legumes makes these products susceptible to lipid oxidation leading to rancidity and development of off-flavours. Acceptability ratings of these products have been significantly lower than the traditional dairy products. Nonetheless, food scientists are still faced with the challenge of formulating foods that are appealing and acceptable to consumers, but still contain significant amounts of these oilseed proteins for their health benefits. The development of a storage stable yoghurt product from these vegetable seeds has the potential to increase utilization and market for peanut and soy beans. The study investigated the keeping quality of Soy-peanut-cow milk yoghurt (SPCY), Defatted peanut-soy milk yoghurt (DPSY) and Cow milk yoghurt (CMY) refrigerated at 5 C over a period of 21 days during storage. Volatile flavor compounds in the different yoghurt samples were determined by static head space technique using Gas Chromatography-Mass Spectrometer (GC-MS). Titratable acidity increased in all samples after one week of storage but was highest in CMY (1.2%-2.60%) followed by DPSY (0.57%-0.89%). SPCY had the least titratable acidity value (0.23%-0.44%). CMY and DPSY were more susceptible to syneresis. Free fatty acid (FFA) and peroxide value (PV) were high in the full fat product compared to … Date A point or period of time associated with an event in the lifecycle of the resource 2016 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:X1xEhyGaivYC Language A language of the resource English https://repository.gctu.edu.gh/files/original/a9371507570749f2f98884a3b4f4c96d.pdf ea6fa9246f50db2a22dc2b125067c525 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 Improving the safety of smoked fish through kiln design the case of FAO-Thiaroye technique in Ghana Creator An entity primarily responsible for making the resource Kennedy Bomfeh, B DeMeulenaer, L Jacxsens, WK Amoa-Awua, I Tandoh, EO Afoakwa, Y DieiOuadi, E GarridoGamarro Description An account of the resource Smoked fish is a major source of animal protein for Ghanaians. However, traditional methods for processing the commodity potentially expose consumers to food safety risks. The methods typically rely on burning wood as fuel to cook and flavour fish. This practice is known to result in high amounts of carcinogens known as polycyclic aromatic hydrocarbons (PAHs) in the smoked fish, with the consequence that the products could endanger public health and have reduced market access. An innovative processing system, called the F AO-Thiaroye Processing Technique (FTT), was launched in 2014 in Ghana to address concerns linked to polycyclic aromatic hydrocarbons. It was envisaged that the design characteristics ofFTT and its reliance on alternative fuel use would reduce polycyclic aromatic hydrocarbons levels in smoked fish. This study therefore investigated the efficacy of the innovation through comparative fish smoking tests between FTT and the traditional kilns. Data obtained show that products from traditional kilns had polycyclic aromatic hydrocarbons levels up to 33 times the globally referenced European Union maximum limits for polycyclic aromatic hydrocarbons regulation, whereas products from FTT had lower values than European Union maximum limits. The results demonstrate the efficacy of FTT to reduce polycyclic aromatic hydrocarbons in smoked fish and thus improve the safety and market access of the products Publisher An entity responsible for making the resource available Food and Agricultural Organization of the United Nations 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:kVKjLOQJbwAC Language A language of the resource English https://repository.gctu.edu.gh/files/original/2b99baa3445aa6cc76e740e5c8252b99.pdf 103f60500b27a083f2b210103a23516f 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 Chemical composition and effect of processing on oxalate content of taro corms Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh, EK Agyir-Sackey Description An account of the resource The chemical composition as well as the effect of processing on the corms of two Xanthosoma sagittifolium species and Colocasia esculenta corms were evaluated. A 3x3 factorial experimental design with cocoyam varieties (Xanthosoma (white-flesh), Xanthosoma (red-flesh) and Colocasia) and corm section (distal, middle and apical) was performed to determine the chemical composition of the corms. Oxalate content of the various corms were also evaluated and the effect of processing assessed using standard analytical methods. The mean values of the proximate composition of the three cocoyam species evaluated were; crude protein 2.98-5.50 g/100g, total fat 0.28-0.97 g/100g, ash 1.56-2.98 g/100g, starch 12.23-36.04 g/100g and crude fibre 1.11-3.00 g/100g. The apical section of all the species had high protein content while the distal section had high levels of ash, fibre and minerals. Potassium, zinc, magnesium and phosphorus were the most abundant minerals. Oxalate compositions of the fresh samples were in the range of 253.49-380.55 µg/100g for the Xanthosoma sagittifolium (red-flesh), 302.19-322.82 µg/100g for the Xanthosoma sagittifolium (white-flesh) and 328.4-459.85 µg/100g for the Colocasia esculenta. No significant differences (p< 0.05) were found between the oven-dried and solar-dried samples. However, drum drying reduced the oxalate levels by approximately 50% to average levels ranging from 99.94-191.16 µg/100g, implying that solar, oven and drum drying techniques can be used for the development of marketable dehydrated products from taro with reduced oxalate contents. Date A point or period of time associated with an event in the lifecycle of the resource 2003 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:wuYnf3tzzDUC 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 School Feeding Programmes in Africa-Current Developments and Challenges Creator An entity primarily responsible for making the resource E Ohene Afoakwa Date A point or period of time associated with an event in the lifecycle of the resource 2007 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:TFP_iSt0sucC Language A language of the resource English