128 10 3070 https://repository.gctu.edu.gh/files/original/935b9b72b8b40040fdcf944abb04c823.pdf ea6ff122ad2ed565d389ffc3630bbf09 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 rheological properties and amylase activities of trifoliate yam, Dioscorea dumetorum, starch after harvest Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh Description An account of the resource Changes in rheological properties and amylase activities occurring in trifoliate yam, Dioscorea dumetorum, starch after harvest were investigated. Trifoliate yam tubers were harvested and stored under tropical ambient (28 °C) and cold room conditions (4 °C) for 12, 24 and 36 h. The D. dumetorum starches were extracted from the tubers under study and samples were evaluated for changes in their rheological properties (paste characteristics) during storage and to study the action of amylases on D. dumetorum starch after harvesting. The post-harvest activities of α and β-amylases were also studied to evaluate their rate of action on D. dumetorum starch. Storage caused decreases in the rheological properties (paste characteristics) of the tubers within 36 h of harvest. Similarly, α and β-amylase activities in the tubers more than doubled within 24 h after harvesting. Blanching, however, effectively decreased the action … 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 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&pagesize=80&citation_for_view=EZuX1N8AAAAJ:KlAtU1dfN6UC Language A language of the resource English https://repository.gctu.edu.gh/files/original/896580255444699a43e12eea786496e9.pdf 9a44703e30d5921b06e6915b3642d3bf 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 Prevalence of hypertension in Ghanaian society: a systematic review, meta-analysis, and GRADE assessment Creator An entity primarily responsible for making the resource Fidelis Atibila, Gill ten Hoor, Emmanuel Timmy Donkoh, Abdul Iddrisu Wahab, Gerjo Kok Description An account of the resource Background Hypertension has become an important public health concern in the developing world owing to rising prevalence and its adverse impact on ailing health systems. Despite being a modifiable risk factor for cardiovascular disease, hypertension has not received the needed attention in Ghana as a result of various competing interests for scarce health resources. This systematic review and meta-analysis provides a comprehensive and updated summary of the literature on the prevalence of hypertension in Ghana. Methods Major databases such as MEDLINE, EMBASE, and Google Scholar and local thesis repositories were accessed to identify population-based studies on hypertension among Ghanaians. Data extracted from retrieved reports were screened independently by two reviewers. The quality of eligible studies was evaluated and reported. A reliable pooled estimate of hypertension prevalence was … Publisher An entity responsible for making the resource available BioMed Central 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&citation_for_view=ECTxVnYAAAAJ:IjCSPb-OGe4C Language A language of the resource English https://repository.gctu.edu.gh/files/original/aae8791077d1c63f76bb94033117095e.pdf 8ac5f19dc85c08ac1a82cadcc196e3b2 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 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. The 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. The result showed that significantly students’ confidence directly affects students … Publisher An entity responsible for making the resource available Hindawi 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&citation_for_view=ECTxVnYAAAAJ:M3ejUd6NZC8C Language A language of the resource English https://repository.gctu.edu.gh/files/original/0c415ad6de2d2ba303c039952bb7dece.pdf 231f9c8e646881f32436a3a23b95cb0c 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 Influence of spontaneous fermentation on some quality characteristics of maize-based cowpea-fortified nixtamalized foods Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh, Agnes Simpson Budu, Esther Sakyi-Dawson, Justice Asomaning Description An account of the resource Spontaneous fermentation has been identified to improve the quality characteristics of foods derived from them. When combined with cowpea fortification and nixtamalization, it is expected to improve the nutritional, functional, physico-chemical and sensory qualities of maize based foods thereby improving the qualities as well as broadening the food processing techniques in sub-Saharan Africa. This study was therefore aimed at investigating the influence of spontaneous fermentation on the functional, physico-chemical and sensory characteristics of maize-based cowpeafortified nixtamalized foods. A 3x3x2 factorial experiment with fermentation time (0, 24, 48 h), cowpea (0, 10 and 20%) and alkaline treatment (nixtamalized and nonnixtamalized maize) was used. Samples were analyzed for pH, titratable acidity and water absorption capacity (27 C and 70 C). The blends were dried using the cabinet drier, milled into flour and processed into a snack food. The cylinder probe test was used in a TA-TX2 Texture Analyzer to measure the hardness of processed snack foods and sensory analysis was conducted to determine the acceptability of the snack products. The pH of all the nixtamalized samples decreased with fermentation time and cowpea fortification with concomitant increase in titratable acidity. Cowpea addition caused decreases in the pH from 9.68 to 6.12 in the unfermented nixtamalized samples. Contrary to this trend, general increases in titratable acidity were observed with fermentation and cowpea addition of the products. The water absorption capacities at both 27 C and 70 C of all the nixtamalized blends generally decreased with … Date A point or period of time associated with an event in the lifecycle of the resource 2007 Rights Information about rights held in and over the resource https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:4TOpqqG69KYC Language A language of the resource English https://repository.gctu.edu.gh/files/original/b4368154b192e51fda158d6c88ab787f.pdf 2543a1b14c1deb6e91e3f347311339ff 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 Blanching and Frying on Textural Profile and Appearance of Yam (Dioscorea rotundata) French Fries Creator An entity primarily responsible for making the resource Seth Graham‐Acquaah, George S Ayernor, B Bediako‐Amoa, FS Saalia, Emmanuel Ohene Afoakwa, L Abbey Description An account of the resource Response surface methodology was employed to characterize the effects of blanching temperature, blanching time and final frying time on texture and appearance of fried yam chips produced from two cultivars of white yam (Dioscorea rotundata). Fifteen treatment combinations were derived from Box–Behnken design (k = 3) and run. Analysis of variance and multiple linear regression analyses were conducted to determine the effects of factors on the texture and color indices and to fit models for predicting the response variables. There were differences in the effects of the same set of factor combinations on textural attributes (hardness, fracturability, cohesiveness, gumminess and chewiness) and color (L, a, b) indices of the two cultivars used. Blanching temperature and frying time had a greater impact on texture and appearance of fried chips than blanching time. Adequately fitted models were derived for … Date A point or period of time associated with an event in the lifecycle of the resource 2015 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:O3NaXMp0MMsC 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 Storage characteristics and quality evaluation of cowpea-fortified traditional foods 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 1996 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:Zph67rFs4hoC Language A language of the resource English https://repository.gctu.edu.gh/files/original/fc2cc0c001ad3d3031a7990851e69e00.pdf ca7ddfdd03d0516c1cd5c8caf1114259 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 Optimisation of processing conditions and rheological properties using stephan mixer as conche in small-scale chocolate processing Creator An entity primarily responsible for making the resource Roger P Aidoo, Nathalie De Clercq, Emmanuel O Afoakwa, Koen Dewettinck Description An account of the resource This study investigated the suitability of Stephan mixer for use as conche during small-scale chocolate production in an attempt to reduce cost and processing time. Molten chocolate was processed using the Stephan mixer under different temperature and time combinations and Buhler Elk'Olino conche (as reference), and the flow properties (Casson plastic viscosity, Casson yield stress and thixotropy) were studied using a shear-rate-controlled rheometer. Optimum settings of 65 °C for 10 min at 443 g dry conching followed by 50 °C for 15 min at 443 g wet conching in the Stephan mixer resulted in similar flow properties as the reference sample. Increasing the blade rotary speed for both dry and wet conching resulted in a decrease in flow properties. The Stephan mixer proved to be suitable for conching small-scale (approximately 1 kg) chocolate productions and could be explored as a fast and cost-effective … Publisher An entity responsible for making the resource available Oxford University Press 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&pagesize=80&citation_for_view=EZuX1N8AAAAJ:YFjsv_pBGBYC Language A language of the resource English https://repository.gctu.edu.gh/files/original/5920601cd4e1864297d211de7b31f469.pdf 474059e95282682250106642a91f9e04 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 Spatial distribution of total phenolic content, enzymatic activities and browning in white yam (Dioscorea rotundata) tubers Creator An entity primarily responsible for making the resource Seth Graham-Acquaah, George Sodah Ayernor, Betty Bediako-Amoa, Firibu Kwesi Saalia, Emmanuel Ohene Afoakwa Description An account of the resource Browning in raw and processed yams resulting from enzymes, polyphenol oxidase (PPO) and peroxidase (POD), activities is a major limitation to the industrial utilization of Dioscorea varieties of yams. Two elite cultivars of D. rotundata species were selected to study the spatial distribution of total phenols and enzymes (PPO and POD) activities. The intensities of tissue darkening in fresh yam chips prepared from the tuber sections of cultivars during frozen storage were also studied. Total phenolic content was observed to be highest in the head and mid sections of the cultivars than at the tail end. PPO activity did not have any specific distribution pattern whereas POD activity was found to be more concentrated in the head than in the middle and tail regions. Browning was found to be most intense in the head regions of the two cultivars studied; and was observed to correlate with total phenol and dry matter … Publisher An entity responsible for making the resource available Springer India 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&pagesize=80&citation_for_view=EZuX1N8AAAAJ:r0BpntZqJG4C Language A language of the resource English https://repository.gctu.edu.gh/files/original/ae55466d259ce98ae56828949abddac5.pdf c742df831876ebd7730d4b7cbd6f7742 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 chemical properties of dreid cocoa (Theobroma cacao) beans during fermentation Creator An entity primarily responsible for making the resource Mulono Apriyanto Description An account of the resource Changes in acidification and sugars of cocoa pulp during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans were investigated using a 3 × 3 full factorial experimental design with tree level treatment (control (TI), inoculum added in begin fermentation (IA), inoculum added in step (IB) and fermentation time as principal factors. pH, non-volatile (titratable) acidity, reducing sugars, and fermentation indexes of cocoa beans were studied using standard analytical methods. pH of the cocoa nibs increased with inoculum added and fermentation with consequential decrease in non-volatile acidity. Contrary, inoculum added and fermentation decreased the reducing sugars in cocoa nib. The most abundant fermentation indexes in unfermented cocoa bean with values of (TI) 0.31–0.88, (IA) 0.32–0.99, (IB) 0.33–1.03). Publisher An entity responsible for making the resource available New Delhi Publishers 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&pagesize=80&citation_for_view=EZuX1N8AAAAJ:Fx13dKtzC7kC 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 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 Getting Distance Learning to a Tipping Point Ideas from Malcolm Gladwell Creator An entity primarily responsible for making the resource Stephen Asunka Description An account of the resource According to Gladwell (2002), social phenomena such as fashion trends, crime rates, teenage smoking, infectious diseases etc. often witness, at some particular point in time, a sudden and dramatic turn in activity, catapulting them into epidemic proportions. This tipping point of social epidemics is often attributed to one or more factors. For example when in the 1990s, crime rate in New York City suddenly dropped over 60% in 5 years, the New York City police attributed it to effective policing strategies. Criminologists on the other hand cited the decline in illicit drug trade as the main reason, whilst economists pointed to the improvement of the city's economy. Though each reason given was true to some extent, a critical analysis revealed that, none of them, either in isolation or together with the others, could wholly account for the dramatic drop in crime rate (Gladwell, 2002). So what happened? Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&hl=en&user=AXIuswEAAAAJ&cstart=20&pagesize=80&citation_for_view=AXIuswEAAAAJ:MXK_kJrjxJIC Language A language of the resource English