117
10
3070
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https://repository.gctu.edu.gh/files/original/f81dd8152384d1618c789b457f12a091.pdf
3b520b37476fec651b345884f13dab02
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
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Faculty of IT Business
Dublin Core
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Title
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Examining the link between social capital, knowledge quality, SMEs innovativeness and performance
Creator
An entity primarily responsible for making the resource
Robert Ebo Hinson
Description
An account of the resource
The purpose of this study was to examine the relationship between some elements of social capital, knowledge quality,
and Small and Medium Enterprises (SMEs)’ innovativeness and export performance. Data were collected from owners/
managers of SME exporters in Ghana. Structural Equation Modeling was used for the data analysis. The results indicate
that the elements of social capital facilitate access to quality knowledge which consequently improves SMEs’ innovativeness. The study also shows that SMEs’ innovativeness affects their export performance.
Source
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https://journals.sagepub.com/doi/pdf/10.1177/0266382120970157
Language
A language of the resource
English
-
https://repository.gctu.edu.gh/files/original/6ea3f8f4d7f174345a90f1d68e008069.pdf
2b24cf7c0fe1e585909cf448928276e1
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
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Title
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Physico-functional and starch pasting properties of cassava (Manihot esculenta Cruntz) flours as influenced by processing technique and varietal variations
Creator
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EO Afoakwa, GO Sampson, D Nyirenda, CN Mwansa, L Brimer, L Chiwona-Karltun
Description
An account of the resource
This study investigated effects of processing technique and varietal variations on the physicofunctional, starch pasting and viscoelastic properties of cassava (Manihot Esculenta Crantz) flours using a 3x6 factorial experimental approach. Samples were evaluated for their non-volatile acidity, pH, swelling power, solubility water absorption capacity (27oC and 70oC), colour and starch pasting characteristics of the cassava flours using standard methods. Grating and soaking of the cassava tubers significantly (p< 0.05) reduced the pH of all the varieties with concomitant increases in non-volatile acidity. Grating and soaking significantly (p< 0.05) reduced the swelling power, solubility and water absorption capacity of the flours. Soaked Chila B flour recorded the highest pasting temperature of 66.9 C whiles soaked Mweulu flour recorded the highest peak viscosity (684 BU), viscosity at 95oC (683 BU) and viscosity at 95oC-hold (359 BU), suggesting that the flours from the different cassava varieties could be targeted for different food and industrial products.
Date
A point or period of time associated with an event in the lifecycle of the resource
2021
Source
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https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:OC7j4ufeY2cC
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
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Title
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Optimization of the nutritional quality characteristics of cowpea-fortified nixtamalized maize using computer-generated response surface models
Creator
An entity primarily responsible for making the resource
Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh, Beatrice Cornelius
Description
An account of the resource
n order to determine the ideal pre-processing conditions that would result in the highest quality canned product from the recently produced cowpea variety, seeds of the cowpea (IT87D195Y) were canned. For a Central Composite Rotatable Design, the independent variables were the time spent blanching, the amount of time spent soaking, and the amount of sodium hexametaphosphate [(NaPO3)6] salt used (CCRD). When canning cowpeas, the pre-processing parameters from the CCRD were applied, and response surface approach was used to analyze the quality traits (seed hardness, moisture content, pH of the drained liquid, weight, splitting of the seeds, and leached particles) of the canned goods. Response surface curves were plotted using regression models created through regression analysis. suitability of the model equation for prediction
Date
A point or period of time associated with an event in the lifecycle of the resource
2002
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:QIV2ME_5wuYC
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
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Response surface methodology for studying the effects of feed moisture and ingredient variations on the chemical composition and appearance of extruded sorghum-groundnut-cowpea …
Creator
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Emmanuel K Asare, Samuel Sefa-Dedeh, Emmanuel Ohene Afoakwa, Esther Sakyi-Dawson, Agnes S Budu
Description
An account of the resource
Studies were conducted to evaluate the effects of feed moisture and ingredient variations on the chemical composition and appearance of extruded sorghum-groundnut-cowpea blends using response surface methodology. Central composite rotatable design for k = 3 was used to study the combined effect of feed moisture (12 to 44 percent), groundnut concentration (zero to 10 percent) and cowpea level (zero to 20 percent) on the chemical composition and appearance of extruded ready-to-eat sorghum-legume blends in a single screw extruder. Product moisture, crude protein, crude fat, ash (minerals), crude fibre, carbohydrate and colour (L, a and b-values) were determined on the products using standard analytical methods. The results showed that irrespective of the feed moisture level, the extrusion process could reduce the product moisture to levels between six to 10 percent and low enough to extend the shelf …
Publisher
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De Gruyter
Date
A point or period of time associated with an event in the lifecycle of the resource
2010
Source
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https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:4JMBOYKVnBMC
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
The influence of fermentation and cowpea fortification on the quality characteristics of maize-based weaning foods
Creator
An entity primarily responsible for making the resource
EO Afoakwa, S Sefa-Dedeh, Y Kluvitse, EO Sakyi-Dawson
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:TQgYirikUcIC
Type
The nature or genre 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
Enhancing the quality of school feeding programme in Ghana.“
Creator
An entity primarily responsible for making the resource
Emmanuel Ohene Afoakwa
Description
An account of the resource
A nation's ability to harness its resources for development is partly based on the quality of human capital available. The cognitive and mental development of undernourished children is known to be deficient or delayed and can adversely affect school performance. If under-nutrition is present in educational institutions and is carried further in life (7-18 years age group) the health of the population is compromised. Proper nutrition is critical for optimal growth, development and the general well-being and academic performance of children. Access to good nutrition either at home or through the educational system can contribute to the elimination of malnutrition and all its associated health and developmental problems. In this regard, efforts to promote health should begin as early in life as possible and the educational institutional settings provide a good opportunity.
In Ghana, the Ministry of Food and Agriculture recognizes that the optimal use of Ghanaian food resources can contribute to addressing some of the challenges in institutional feeding in schools. This report therefore provides a critical review of nutritional status of children and the current state of institutional feeding in Ghana and the challenges faced with the current program.
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
Unpublished article. Legon: Department of Nutrition and Food Science
Language
A language of the resource
English
-
https://repository.gctu.edu.gh/files/original/87bdd098fe0ce23575643e06da8f5c93.pdf
681643b87ed58e17ee10f55b73e52e23
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
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Title
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The Creative Industries and International Business Development in Africa
Creator
An entity primarily responsible for making the resource
Robert Ebo Hinson
Description
An account of the resource
Fashion, Gaming and Digital (including Animation). Key areas include SDGs,
Fashionomics, Photography and Photojournalism. There are also higher education institutions such as the Nollywood Centre at the Pan Atlantic University
(Lagos, Nigeria) and the Janet Centre at University of Pretoria (South Africa).
This appendix highlights some of the developments in the creative industries
space on the continent.
Date
A point or period of time associated with an event in the lifecycle of the resource
2020
Source
A related resource from which the described resource is derived
https://www.emerald.com/insight/content/doi/10.1108/978-1-80071-302-420211016/full/pdf?title=appendix
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
Effect of solid state fermentation on the physico-chemical, functional and textural properties of nixtamalized maize
Creator
An entity primarily responsible for making the resource
Emmanuel Ohene Afoakwa, Philip Roger Aidoo
Description
An account of the resource
Spontaneous lactic acid fermentation is an important process in cereal processing. It is applied to develop and enhance taste and flavour, modify texture and improve the microbial safety of foods. When applied with nixtamalization to maize, it is expected to further improve the functionality, improve nutritional quality and provide an alternative maize-based ingredient. This study was carried out to determine the extent to which fermentation could influence the physico-chemical, functional and textural properties of nixtamalized maize. A 2 x 3 x 3 factorial experimental design with fermentation medium (water, coconut water), fermentation time (0, 24, 48 hours) and blends composition (0:100, 50:50, 100:0 steeped:nixtamalized maize) was performed. The blends were fermented for the specific times and analysed for pH, titratable acidity, water absorption, colour and texture. Traditional maize dough facilitated the …
Publisher
An entity responsible for making the resource available
De Gruyter
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&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:7PzlFSSx8tAC
Language
A language of the resource
English
-
https://repository.gctu.edu.gh/files/original/0cfd4c5fda34a5ebf5d7d3f90b6000c0.pdf
956dc1984ae0be82da5b90549e2d0cbc
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
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Artificial intelligence: a catalyst to organizational learning and development in 21st century
Creator
An entity primarily responsible for making the resource
, Robert Ebo Hinson
Description
An account of the resource
Artificial intelligence is often observed as a means to automate operations, not as a device to
enhance and support human workers. When human and artificial capitals have the capability
to not only generate efficiencies within business practices, they can transform and create new
opportunities. Due to the unique self-learning proficiency of emerging AI technology, the study
admits taking a learning-centered approach to embrace the link between AI and strategy. This
study shows that what drives strategy is not machine learning but organizational learning.
According to Ransbotham et al. (2020), organizational learning is the source of competitive
advantage and the foundation on which an organization can develop capabilities to adapt to
shifts in the ever-changing environment. AI is often treated as a strategic asset that assists the
firm to frequently reposition itself in the dynamic and competitive environment, rather than as a
tool for automating processes, cutting costs or snowballing the firm’s revenue streams
External strategic learning process of artificial intelligence
There is an external orientation of strategic learning processes in every organization
(Thomas et al., 2001). Organizations therefore turn outside their internal environment to
explore trends of activities in their competitive market, paying particular attention to
consumer intention, buying behavior and demand. The external environment of the
organization requires that internal processes and capabilities be vigorously developed and
redeveloped to improve the company’s competitive advantage.
Artificial intelligence: changing organizational learning and engagement
Artificial intelligence (AI) can simply be captured as the development of systems that can
perform tasks that would normally require human reasoning and intelligence, such as
problem-solving, and decision-making (Mannino, 2015). AI simply is system software that
Publisher
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Emerald Publishing Limited, ISSN 1477-7282
Source
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https://www.emerald.com/insight/content/doi/10.1108/dlo-02-2024-0037/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
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 souring development, nutritional and functional properties during fermentation of cowpea-fortified nixtamalized maize
Creator
An entity primarily responsible for making the resource
Emmanuel Ohene Afoakwa, Philip R Aidoo
Description
An account of the resource
Spontaneous fermentation of maize produces lactic acids resulting in souring or acidification with associated improvement in taste, flavour and texture of the derived products. When combined with nixtamalization and cowpea fortification, it is expected to improve the nutritional quality and product functionality of maize based foods and as well introduce variety to maize processing. This study was carried out to investigate the changes in souring development, nutritional quality and functional properties during spontaneous fermentation of cowpea-fortified nixtamalized maize. A 2 x 3 x 3 factorial experimental design, with fermentation medium (water, coconut water), fermentation time (0, 24, 48 hours) and cowpea level (0, 15, 30 %) was performed. Nixtamalized maize was prepared by boiling whole maize in 1 % lime solution for 30 minutes, steeped in excess lime, milled into meal and kneaded into a dough using …
Publisher
An entity responsible for making the resource available
De Gruyter
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&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:RHpTSmoSYBkC
Language
A language of the resource
English