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                <text>"Build it and they will come?" A case study of the use of a wiki in a higher education research unit.</text>
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                <text>Use of social media for knowledge sharing by instructors in a higher education institution: An exploratory case study</text>
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                <text>Against the backdrop that universities are required to generate and disseminate relevant and applicable knowledge for the general good, and with the understanding that social media can be an effective vehicle for such knowledge sharing practices, this study explored the use of social media for knowledge sharing by academics at a university college in Ghana. The study thus examined how instructors use social media for sharing academic knowledge, the factors that promote such knowledge sharing practices, and the barriers to effective knowledge sharing in the academic environment. 47 instructors participated by completing an online questionnaire, whilst 7 participated in focus group discussions. Findings reveal a regular, though not daily, use of social media platforms for academic knowledge sharing. Personal, technological and institutional factors were determined to be contributing in fostering as well as …</text>
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                <text>Fermentation and cowpea steaming can be used to improve the protein quality and quantity of fermented maize dough. In the production of maize-cowpea blends, it is important that the quality characteristics are evaluated to determine their functionality in the products. A 5x4x2x2</text>
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                <text>2001</text>
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                <text>Students' Access, Use and Perceptions of Learner Support Services Provided in a Higher Education Blended Learning Environment: An Exploratory Case Study</text>
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                <text>Stephen Asunka, Emmanuel Freeman</text>
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                <text>Based on revelations in the literature that effective learner support services contribute in improving student achievement whilst reducing dropout rates, particularly in online distance learning courses, and also a discovery that the research literature largely ignore the question of learner support services to blended learners, this study explored students' access, use and perceptions of learner support services offered to blended learners at a higher education institution in Ghana. The objective was to help improve such services, and also contribute towards the evolution of best-practice strategies for providing timely and efficient learner support services in the blended learning environment, particularly under developing world conditions. 254 students participated in the study by responding to an online questionnaire. Data were analysed using simple descriptive statistics Findings reveal that students did not regularly …</text>
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                <text>Effects of fermentation and drying on the fermentation index and cut test of pulp pre-conditioned Ghanaian cocoa (Theobroma cacao) beans</text>
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                <text>ohn Edem Kongor, Jemmy Felix Takrama, Agnes Simpson Budu, Henry Mensah-Brown, Emmanuel Ohene Afoakwa</text>
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                <text>Investigations were conducted to establish effects of fermentation and drying on the fermentation index (FI) and cut test ofpulp pre-conditioned Ghanaian cocoa beans using a 4 x 3 full factorial experimental design with the principal factors being pod storage (0, 3, 7 and 10 d) and fermentation time (0, 3 and 6 d) to study the changes occurring during the fermentation process. The study also used a 4 x 3 full factorial design with pod storage (0, 3, 7 and 10 d) and drying time (0, 3 and 7 d) being the principal factors investigated to study the changes occurring during the drying process. FI and cut test of the beans were studied during fermentation as well as the drying process. FI of the beans increased significantly with pod storage and fermentation but decreased slightly during drying. FI of the unfermented beans increased slightly from 0.674 for the unstored pods to 0.763 after 10 days of pod storage. The FI of the fermented beans (six days fermentation) also increased from 1.390 for the unstored pods to 1.424 for pods stored for 10 days. It decreased from 1.389 at the start of drying for the unstored pods to 1.105 for pods stored for 10 days at the end of drying (seven days). FI of all the beans were however, above 1.0 at the end of fermentation and drying for all pod storage treatments. Cut test revealed that storage of pods for 3, 7 and 10 days increased the percentage of brown beans by 66%, 94% and 72%, respectively, by the sixth day of fermentation. Percentage of brown beans decreased to 61%, 76% and 63%, respectively, for pods stored for 3, 7 and 10 d at the end of drying (seven days). Cocoa pods can be stored for up to 10 days, fermented for …</text>
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                <text>Ghanaian university students' perceptions of collaborative online learning environments: A case study</text>
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                <text>This study investigated Ghanaian higher education students' perceptions of collaborative online learning against the backdrop of limited information and communication technology infrastructure as pertains in most parts of the developing world, with the belief that understanding these perceptions can assist educators in the design and development of suitable and appropriate online learning environments. Adopting an input-process-output theoretical framework, qualitative analytical techniques were used to explore the attitudes, experiences and perceptions of 25 undergraduate students as they engaged in a semester-long online course at a Ghanaian university. Findings suggest that students' perceptions of collaborative online learning are most influenced by their individual learning styles, motivation, skills and abilities, and to a lesser extent by pedagogy, technology and the institutional support services. The …</text>
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                <text>This study adopted a participatory action research (PAR) approach to identify and address the various cultural factors that contribute in hindering faculty adoption and use of a Learning Management System (LMS) for online collaborative learning (OCL) at a private university in Ghana. This followed a realization that an LMS that the university deployed for OCL purposes, and had been available for over five years, remained largely unused by faculty members despite that they have been trained, motivated and appropriately resourced to do so. With a preliminary investigation revealing the possible role of cultural factors, this study drew on some aspects of Hofstede’s cultural dimensions theory to develop and conceptualize a research framework, and subsequently engaged 10 faculty members in a semester-long action study. Findings show that by collectively identifying the cultural underpinnings, and conscientiously …</text>
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                <text>Viscoelastic properties and changes in pasting characteristics of trifoliate yam (Dioscorea dumetorum) starch after harvest</text>
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                <text>Studies were conducted on the viscoelastic properties, as well as the changes in pasting characteristics, of trifoliate yam, Dioscorea dumetorum, starch during post-harvest hardening of the tubers. A 3×4 factorial experiment with blanching treatment time (0, 15 and 30 s) and storage time (0, 12, 24 and 36 h) as the respective variables was performed. The samples were evaluated for pasting temperature, viscosity at 95 °C, viscosity at 95 °C-Hold, viscosity at 50 °C and viscosity at 50 °C-Hold, as well as their changes during storage of the tubers, to determine the starch behaviour of the D. dumetorum tubers during the hardening phenomenon and how blanching affects the process during storage. No significant differences (P⩽0.05) in the viscoelastic properties were observed between the means obtained for pasting temperature, viscosity at 95 °C, viscosity at 95 °C-Hold, viscosity at 50 °C and viscosity at 50 °C-Hold in …</text>
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                <text>Stephen Asunka, Emmanuel Freeman, L Sheeta Arthur</text>
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                <text>Higher education institutions the world over are presently embarking on a drive towards introducing educational technologies into the teaching and learning processes so as to increase flexibility in course delivery, improve access to learning resources, enhance student engagement and participation in all learning activities, and consequently improve learning outcomes. With online learning resources such as instructional videos becoming more easily accessible and more appealing to the present generation of students, one technology-oriented instructional strategy that is gaining popularity in higher education is flipped teaching. This is an approach that reverses the traditional face-to-face teaching model: learners acquire basic content outside of class (typically video lectures), and then engage in more active and collaborative learning processes in class. Class activities therefore provide learners and instructors …</text>
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                <text>Nathalie De Clercq, Kim Moens, Frédéric Depypere, José Vila Ayala, Gijs Calliauw, Wim De Greyt, Koen Dewettinck</text>
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                <text>A refining step is often crucial for the removal of undesired components in fats and oils. More flexible refining technologies are required due to a global decline in cocoa butter quality and to meet industry’s demand for cocoa butters with improved properties. The aim was to investigate the impact of the cocoa butter refining process on milk chocolate quality. Therefore a crude cocoa butter was subjected to a steam refining at different temperatures and this with or without a silica pretreatment. The major effect of the silica pretreatment was the complete removal of phosphorus (thus phospholipids), iron and alkaline components. During the steam refining step mainly Free Fatty Acids (FFA) were removed at increased temperatures (T⩾200°C). The refining of the cocoa butter influenced the rheological properties of the chocolate. An increased packed column temperature, coinciding with the removal of FFA, resulted in a …&#13;
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