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                  <text>Food Science </text>
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                <text>Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation</text>
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                <text>Emmanuel Ohene Afoakwa, Jennifer Quao, Jemmy Takrama, Agnes Simpson Budu, Firibu Kwesi Saalia</text>
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                <text>Investigations were conducted to evaluate the effects of pod storage (as a means of pulp preconditioning) and fermentation on the chemical composition and physical characteristics of Ghanaian cocoa beans. A 4× 2 full factorial design with factors as pod storage (0, 7, 14, 21 days) and cocoa treatment (fermented and unfermented) were conducted. Samples were analyzed for their chemical composition (moisture, crude fat, crude protein, ash and carbohydrate content) and mineral content using standard analytical methods. The physical qualities of the beans were analyzed for their proportions of cocoa nibs, shells and germ. Fermentation and increasing pod storage resulted in significant (P&lt; 0.05) decreases in ash (3.48–2.92%), protein (21.63–17.62%) and fat (55.21–50.40%) content of the beans while carbohydrate content increased from 15.47% to 24.93% with both treatments. As well, increasing pod storage ...</text>
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                <text>The Role of Donation on the Collection Development In Ghana Communication technology University Library</text>
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                <text>Afua Frempong-Kore</text>
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                <text>The study was conducted to ascertain the trends of donations to Ghana Communication Technology University library, Accra Campus. It was also to establish how donations have impacted the collection development of the library as well as service delivery. Study participants comprised of one (1) Head Librarian and four (4) assistant librarians. The face-to-face interview method was employed as a data collection instrument for this study–content analysis was used to analyse the data. The findings indicated that even though there was a collection development policy to regulate acquisitions, the policy was not of much use due to the economic situation in the country and low budget allocation to the library. Findings also revealed that the University library hardly receives donations. Findings again indicated that this library lacks adequate resources to serve its clients. It was recommended that librarians of GCTU should be proactive in soliciting for donations from alumni, corporate bodies, international organizations and philanthropic organizations to supplement purchases for better service delivery to users. It was also recommended that management of the GCTU library should lobby for adequate funds to purchase needed resources.</text>
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                <text>Co-creation of Value by Universities and Prospective Students: Towards an Informed Decision-Making Process</text>
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                <text>African Universities are making an effort to offer values and enhance the human resources and development of the continent. Also, there are growing demands for higher education places on the continent. This paper offers a theoretical insight into the value delivery systems of the Universities and the factors influencing choice. The chapter is theoretically positioned to recognise the co-creation of value between the University and prospective students. This chapter extends theoretical knowledge on value creation, student choice and marketing of higher education. Implications for managers with regards to the value audit, communication and engagement are also presented.</text>
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                <text>https://link.springer.com/chapter/10.1007/978-3-030-39379-3_2</text>
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                <text>Robert Ebo Hinson</text>
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                <text>Re-imagining Educational Futures in Developing Countries</text>
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                <text> Robert Ebo Hinson</text>
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                <text>This book explores the challenges and precarity of higher education post-pandemic, explicitly focusing on higher education in emerging countries. Looking beyond the pandemic, the editors and contributors provide a holistic view of the residual legacies of global health crises like COVID-19 in developing countries. The book calls for the need to reimagine, reevaluate and reposition the higher education system: exploring the challenges experienced by students, staff, administrators and other stakeholders. Bringing forth insights from researchers, practitioners and senior leadership, the book shares theoretical and practical insights on dealing with the aftermath of a pandemic and what can be learned for the future. It will be of interest and value to researchers, practitioners and leaders who wish to understand a develop new approaches for their teaching and management post-pandemic.</text>
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                <text>Lessons from Global Health Crises</text>
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                <text>https://link.springer.com/book/10.1007/978-3-030-88234-1</text>
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                <text>IMPACT OF SOCIAL MEDIA USAGE ON ACADEMIC PERFORMANCE OF UNDERGRADUATE STUDENTS IN GHANA COMMUNICATION TECHNOLOGY UNIVERSITY</text>
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                <text>Benedicta Krampah Akoto Bitherman, Afua Frempong-Kore</text>
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                <text>The study was designed to identify the impact of social media usage on academic performance of undergraduate students of Ghana Communication Technology University (GCTU), Accra. The survey method was adopted for this study. The objectives of this study were to find out the purpose of visit to these social media platforms, to analyse the average time spent on these platforms, to discover the effects of these platforms on the academic performance of students and to examine related problems in the usage of the platforms. 800 students were selected as sample for the study. Random sampling technique was employed for sample selection. Statistical Package for the Social Sciences (SPSS version 20) was used to analyze the data. From the findings, it was concluded that despite public views concerning the misuse of social media among the youth, most of the students were interested to use social media positively for their academic purposes. The study recommended that counselling programs must be designed for students to understand themselves and manage their study time to avoid social media misuse.</text>
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                <text>2021</text>
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                <text>https://scholar.google.com/citations?view_op=view_citation&amp;amp;hl=en&amp;amp;user=cAvky24AAAAJ&amp;amp;citation_for_view=cAvky24AAAAJ:Se3iqnhoufwC</text>
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                  <text>Food Science </text>
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                <text>&#13;
Effects of particle size distribution and composition on rheological properties of dark chocolate</text>
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                <text>Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler</text>
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                <text>Control of chocolate viscosity is vital to its quality and production cost, and directly influenced by solids particle size distribution (PSD) and composition. Effects of PSD and composition on rheological properties of molten dark chocolate were investigated by varying PSD [D90 (90% finer than this size) of 18, 25, 35 and 50 μm], fat 25, 30 and 35% and lecithin (0.3 and 0.5%) using a shear rate-controlled rheometer. PSD, fat and lecithin content significantly affected all rheological parameters, with significant interaction among factors. Increasing particles size gave significant reductions in Casson plastic viscosity, Casson yield value, yield stress, apparent viscosity and thixotropy, with greatest effect with 25% fat and 0.3% lecithin, which reduced with increasing fat and lecithin contents. Statistical analysis revealed that fat exerts the greatest effect on the variability in all the rheological properties followed by PSD …</text>
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                <text>Springer-Verlag</text>
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                <text>2008</text>
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