121 10 3070 https://repository.gctu.edu.gh/files/original/5324802fb8095e23d50300e620130431.pdf aeaf1f00b0ef8a31b7f0e10695b6ec42 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 A combined RNA preservation and extraction protocol for gene expression studies in cacao beans Creator An entity primarily responsible for making the resource Jocelyn De Wever, Dieter Tulkens, Jan Verwaeren, Helena Everaert, Hayley Rottiers, Koen Dewettinck, Steve Lefever, Kathy Messens Description An account of the resource Despite the high economic importance of cacao beans, few RNA-based studies have been conducted on this plant material and hence no optimal RNA-extraction has been reported. Moreover, extraction of high-quality RNA from recalcitrant cacao bean tissue has shown many difficulties and requires optimization. Furthermore, cacao beans are mostly found at remote and under-resourced locations, which pressures the outsourcing of such analysis and thereby demands RNA-stable preservation and transportation of cacao beans. This study aims to select an appropriate RNA extraction and preservation/transportation method for cacao beans. For this purpose, three sample homogenization and five extraction protocols on cacao beans were compared. In addition, 13 preservation conditions—differing in tissue crushing degree, preservation method, duration, and temperature—were compared and evaluated. A comparative analysis revealed that CTAB-based homogenization and extraction outcompeted all tested commercial protocols in RNA yield and integrity, respectively. Preservation at −80°C affected RNA quality the least, whereas freeze-drying was most suitable for transportation at room temperature for maximum 1 week. The cacao bean RNA obtained from the selected methods were compatible for downstream applications. The results of this study will facilitate on-field sampling and transportation of genetically sensitive cacao material prior to cacao bean transcriptomic studies. In addition, valuable insights on sample homogenization, extraction, preservation, and transportation have been provided, which is of interest to every plant geneticist. Publisher An entity responsible for making the resource available Frontiers Media SA 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://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:8moDcb_GFzgC https://repository.gctu.edu.gh/files/original/379cfa9ee5b2f649ebafb62a7de63ef5.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 A validated HPLC–FLD method for the determination of mycotoxin levels in sun dried fermented cocoa beans: Effect of cola nut extract and powder Creator An entity primarily responsible for making the resource Vincent Owusu Kyei-Baffour, John Edem Kongor, George Anyebuno, Agnes Simpson Budu, Saalia Kwesi Firibu, Emmanuel Ohene Afoakwa Description An account of the resource This study investigated mycotoxin concentrations in fermented sun-dried cocoa beans as affected by cola nut powder and cola nut extract using a 2 × 4 full factorial experimental design with treatment type (cola nut powder; cola nut extract) and treatment levels (0 g/5 kg, 50 g/5 kg, 100 g/5 kg and 150 g/5 kg) as principal factors. Aflatoxins B1, B2, G1, G2 and ochratoxin A (OTA) levels were studied using a validated HPLC – FLD analytical method. There was significant reduction in OTA (p < 0.05) from 8.32 μg/kg to 2.85 μg/kg and 3.02 μg/kg, respectively for the 150 g/5 kg cola nut extract and powder concentrations. The limit of quantification (LOQ) for the instrument was estimated as 0.60 μg/kg, 0.50 μg/kg, 0.78 μg/kg, 1.09 μg/kg and 2.30 μg/kg for aflatoxins B1, B2, G1, G2 and ochratoxin A, respectively. Aflatoxins (B1, B2, G1 and G2) levels for all treatments were below the limit of detection (LOD). The LOD was … Publisher An entity responsible for making the resource available Academic Press Date A point or period of time associated with an event in the lifecycle of the resource 2021 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:XAEgxC7iu0MC 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/bb7171c17474072c968410c470c799fe.pdf 85f5d9ddcfddc5b17cb11092f8929780 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 Melamine Contamination of Infant Formula in China: The Causes: ,Food Safety Issues and Public Health Implications Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa Description An account of the resource Melamine-an industrial chemical-was recently found in infant formula in China but it has since spiralled to other food categories that use milk powder as an ingredient, such as chocolate, biscuits and eggs. As of September 21, 2008, a total of 52,857 cases of nephrolithiasis (and, in some instances, renal failure) had been reported in China linked to consumption of this contaminated powdered formula. There have been approximately 13,000 hospitalizations, and at least 4 deaths confirmed to date. The vast majority of illnesses involved children under the age of 3 years (82%< 2 years; 17% 2-3 years; 0.8%> 3 years; and no cases involved adults)[1]. The results of an investigation conducted in China indicated that Chinese-produced powdered infant formula was linked to these illnesses; no cases were associated with liquid infant formula. An investigation of powdered formulas was conducted nationally by China's General Administration of Quality Supervision, Inspection and Quarantine (AQSIQ) and revealed contamination of powdered formulas produced by 22 companies. Test results conducted in China on samples of the powdered infant formula showed that they contained a wide range of concentrations (0.1 ppm to greater than 2,500 ppm melamine powder (Fig. 1). In addition, other countries have 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&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:mB3voiENLucC 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 Response surface methodology for optimizing the fermentation conditions during the processing of cassava fish (Pseudotolithus sp) into Lanhouin Creator An entity primarily responsible for making the resource V Anihouvi, Joseph Hounhouigan, Djidjoho Hounhouigan, Emmanuel Ohene Afoakwa Description An account of the resource The response surface methodology and central composite rotatable design for K=3 was used to investigate the combined effects of ripening, salting and duration of fermentation on total viable cells (TVC) load, sodium chloride (NaCl) and histamine contents during fermentation. Regression models were generated to predict the effects of the processing parameters on the studied quality indices. The fit of the models was expressed by the coefficients of regression R2 , which were found to be 0.807, 0.813 and 0.920 for TVC, NaCl and histamine respectively, indicating that 80.7, 81 and 92.0 % of the variability in the responses could be explained by the models. Significant (p<0.05) interaction was also observed between salt ratio and fermentation time. The optimum fermentation conditions required to obtain TVC load, histamine content and salt concentration within acceptable levels were established as: repining … 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&hl=en&user=EZuX1N8AAAAJ&cstart=20&pagesize=80&citation_for_view=EZuX1N8AAAAJ:96M4k3P_OWMC Language A language of the resource English https://repository.gctu.edu.gh/files/original/812d29508cf19a137f12b400ce72a390.pdf add638f2a9d63814fbcf246911d604b1 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 Variability in Biochemical Composition and Cell Wall Constituents among Seven Varieties in Ghanaian Yam (Dioscorea sp) Germpalsme Creator An entity primarily responsible for making the resource EO Afoakwa, D Polycarp, AS Budu, H Mensah-Brown, E Otoo Description An account of the resource This work characterized the most cultivated and consumed yam (Dioscorea) cultivars within the Ghanaian yam germplasm based on their biochemical and cell wall constituents to assess their potential alternative food and industrial processing applications. Samples were analyzed for their biochemical composition-starch, amylose, amylopectin, total sugars, reducing sugars and non-reducing sugars along the head, middle and tail regions of each tuber using standard analytical methods. Cell wall constituents-acid detergent fibre, neutral detergent fibre, acid detergent lignin, cellulose and hemicellulose of each tuber were also determined using standard analytical methods. The results showed no significant differences at p< 0.05 in biochemical compositions along the length of the studied cultivars. D. cayenensis (Pure-yellow), D. rotundata (Pona) and D. alata (Matches) were found to have high starch contents (63.16-65.69%, 63.54-65.30% and 63.24-65.17% respectively). Amylose content was observed to vary along the length of the tubers for the varieties studied. D. alata (Matches) was observed to contain the highest amylose content of 19.66-20.64%. No identifiable trend was however, observed for the amylopectin content along the length between the varieties investigated. D. bulbifera recorded the lowest amylopectin content of 41.29%, 43.59% and 44.63% while D. esculenta had the highest with 49.84%, 50.24% and 50.13% along the tail, middle and head sections respectively. Total sugar content varied significantly (p< 0.05) along the lengths of all the varieties investigated. It was higher at the tail portions for all the varieties studied than the … Date A point or period of time associated with an event in the lifecycle of the resource 2013 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=20&pagesize=80&citation_for_view=EZuX1N8AAAAJ:kRWSkSYxWN8C 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 Chocolate and cocoa, flavor and quality Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa Description An account of the resource Cocoa is the fundamental ingredient in chocolate manufacture and is derived from the fruit of the cocoa tree. Variations in cocoa bean genotype exhibit distinct differences in flavor characteristics during subsequent processing of the beans into cocoa liquor. These chocolate characteristics not only originate in flavor precursors present in cocoa beans, but also they are generated during post‐harvest treatments and transformed into desirable odor notes in the manufacturing processes. Complex biochemical modifications of bean constituents are further altered by thermal reactions in roasting and conching and in alkalization. However, the extent to which the inherent bean constituents from the cocoa genotype, environmental factors, post‐harvest treatment, and processing technologies influence chocolate flavor formation and relationships with final chocolate flavor quality requires more in‐depth understanding. With … Publisher An entity responsible for making the resource available John Wiley & Sons, Inc. Date A point or period of time associated with an event in the lifecycle of the resource 2000 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=20&pagesize=80&citation_for_view=EZuX1N8AAAAJ:isC4tDSrTZIC Language A language of the resource English https://repository.gctu.edu.gh/files/original/95cd5c6119d7c099b0c458025002bd39.pdf 4aa95000a99155267a1e38043af743c3 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 Computing and Information Systems 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 Research Article Structural Model of Students’ Interest and Self-Motivation to Learning Mathematics Creator An entity primarily responsible for making the resource Dominic Otoo, Wahab A Iddrisu, Justice A Kessie, Ernest Larbi Description An account of the resource Students pick up the perception that mathematics is abstract and therefore, the learning of mathematics would yield to them no benefit. With their attitude towards mathematics modelled and their interest for mathematics impacted by this automatic generated perception, they may never again appreciate the beauty of mathematics. In this paper, the researchers used structural equation modeling (SEM), to investigate the variables that affect students’ interest, among the variables, students’ confidence and motivation. e foregoing variables were conceptualized to have a direct effect on students’ interest in mathematics, whilst mathematics anxiety and students’ knowledge of the usefulness of mathematics were conceptualized to have indirect effects on their interest in mathematics moderated by students’ confidence and motivation. e result showed that significantly students’ confidence directly affects students’ interest in the learning of mathematics and there is a direct relationship between confidence and motivation. A student’s knowledge about the usefulness of mathematics indirectly increases the student’s interest in mathematics. Date A point or period of time associated with an event in the lifecycle of the resource 2018 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=ECTxVnYAAAAJ&cstart=20&pagesize=80&citation_for_view=ECTxVnYAAAAJ:IWHjjKOFINEC Language A language of the resource English https://repository.gctu.edu.gh/files/original/ea5ce517ef6e0f30d96c2ee26299361a.pdf f0f16f8d858f9a3427f707748f6c697f 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 Modelling the effects of feed moisture and ingredient variations on the physical properties and functional characteristics of extruded sorghum-groundnut-cowpea blends using … Creator An entity primarily responsible for making the resource Emmanuel K Asare, Samuel Sefa-Dedeh, Emmanuel Ohene Afoakwa, Esther Sakyi-Dawson, Agnes S Budu Description An account of the resource Central composite rotatable design for k = 3 was used to study the combined effect of feed moisture (12-44%), cowpea concentration (0-20%) and groundnut concentration (0-10%) on the physical and functional properties of extruded sorghum-legume blends in a single screw extruder using response surface methodology. Product expansion ratio, bulk density, total colour change, water absorption capacities at 27°C and 90°C and swelling capacities were determined on the products using standard analytical methods. Expansion ratio, bulk density and total colour of extrudates from the sorghum-legume blends decreased with increasing feed moisture. Increasing the concentration of legumes in the product increased the water absorption capacities at 27°C and 70°C and increased swelling capacities due to the gel forming ability of the macromolecules (proteins and starch) in the products and availability of … 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 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=20&pagesize=80&citation_for_view=EZuX1N8AAAAJ:Wp0gIr-vW9MC Language A language of the resource English https://repository.gctu.edu.gh/files/original/10901dc00cef33a3d0f71ecd3b182fc3.pdf 1aea943c32645d67fff7ac3739903d9b 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 Computing and Information Systems 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 Seasonal changes in stream habitat structure and its relationship with fish community structure in a low gradient stream in Sunyani, Ghana Creator An entity primarily responsible for making the resource PO Sanful, S Amfoh, AW Iddrisu Description An account of the resource tudies on seasonal changes in stream structure and its effect on habitat quality, distribution, abundance and biomass of stream fishes in Ghana is limited. Understanding seasonal changes in stream habitat structure and adaptive responses of fish populations is essential for stream protection and conservation of stream ecosystems and their resident fish populations. Seasonal changes in stream structure, physicochemical characteristics and fish community structure were investigated in an urban stream in Sunyani, Ghana. Data was collected monthly from November 2016 to November 2017 at upstream, midstream and downstream sites. High spatial heterogeneity and temporal variability in stream structure affected by the dry and wet seasonal cycles was observed. Twelve species of fish belonging to eight families and ten genera were recorded, with catfishes dominating community biomass. The diet pattern of fish species differentiated the community into herbivore, piscivore and omnivore trophic levels. Herbivores were most abundant and consumed a wide range of plantbased food. Fish habitats disappeared and mortality increased upstream and midstream during the dry season. However, the downstream habitat persisted as a result of the unique morphology which resulted in a relatively deep depth, large canopy cover and presence of water lettuce Pistia stratiotes which minimized water loss. Water quality did not differ significantly across the stream in all seasons. Higher water clarity downstream cooccurred with Pistia proliferation along with elevated fish biomass during the dry season. Stream structure, rather than physicochemical … Publisher An entity responsible for making the resource available West African Journal of Applied Ecology Date A point or period of time associated with an event in the lifecycle of the resource 2021 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=ECTxVnYAAAAJ&cstart=20&pagesize=80&citation_for_view=ECTxVnYAAAAJ:Wp0gIr-vW9MC Language A language of the resource English