249 10 3075 https://repository.gctu.edu.gh/files/original/e85af189e982c9ae4de069a8457f5e7a.pdf 2491451b0a3a814365fdacd0ba9389f6 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 Information 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 Resource Acquisition and the Role of Collection Development Policy in the Development of Ghana Communication Technology University Library Collection. Creator An entity primarily responsible for making the resource Benedicta Krampah Akoto Bitherman, Afua Frempong-Kore Description An account of the resource The study was carried out to ascertain the significance of collection development policy in some public academic libraries in Ghana with Ghana Communication Technology University as the case study. The study adopted a case study design and used a qualitative method in its examinations. A self-designed interview schedule was used to solicit information from the staff library. The study participants included the head librarian, deputy librarian and four (4) assistant librarians. The face-to-face interview method was used as a data collection instrument for this study-content analysis was used to analyse the data. The findings indicated that the university library has a CDP which is reviewed biennially. However, further findings revealed that even though CDPs exist in the library it does not feature much when it comes to acquisitions. It was recommended that management of the library should make a conscious effort to … Publisher An entity responsible for making the resource available Library Philosophy & Practice Date A point or period of time associated with an event in the lifecycle of the resource 2022 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=cAvky24AAAAJ&amp;citation_for_view=cAvky24AAAAJ:ufrVoPGSRksC Language A language of the resource English https://repository.gctu.edu.gh/files/original/e4cb10bd3b5f5f4725f15889b366ab74.pdf 347546a285dfdf2dee1e069e82354197 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 pre-processing conditions during canning of a newly developed and promising cowpea (Vigna unguiculata) variety Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Samuel Errie Yenyi, Esther Sakyi-Dawson Description An account of the resource Cowpea (IT87D195Y) seeds were canned with the objective of investigating the optimal pre-processing conditions that would yield the best quality canned product from the newly developed cowpea variety. Pre-canning procedures such as blanching time, soaking time and sodium hexametaphosphate [(NaPO3)6] salt concentration were used as the independent variables for a Central Composite Rotatable Design (CCRD). The pre-processing parameters obtained from the CCRD were used for the canning of the cowpeas and the quality characteristics (moisture content, pH of the drained liquid, drained weight, splitting of the seeds, leached solids and seed hardness) of the canned products were studied using response surface methodology. Regression models were generated using regression analysis and used for the plotting of response surface curves. Adequacy of the model equation for predicting optimum … 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 2006 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;pagesize=80&amp;citation_for_view=EZuX1N8AAAAJ:4DMP91E08xMC Language A language of the resource English https://repository.gctu.edu.gh/files/original/74d5b4e7946e21587c7623b701efd99d.pdf 911b62b4bb1a42463c0b47c96dd75b3c 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 Studying Effects of Pre-Processing Treatments and Processing Time on the Microbial and Sensory Qualities of Cocoyam (Xanthosoma sagittifolium … Creator An entity primarily responsible for making the resource EO Afoakwa, PG Boakye, H Mensah-Brown, L Chiwona-Karltun Description An account of the resource Response surface methodology and central composite rotatable design for K= 3 was used to study the combined effects of blanching time, sodium metabisulphite (Na2S2O5) concentration and processing (retorting) time on the total microbial load, and sensory qualities (colour, aroma, texture, overall acceptability) of cocoyam leaves during canning. Regression models and response surface plots were developed from regression analysis to predict the effects of the variables on the studied indices. Significant (P< 0.05) interactions were noted between all the factors with high regression coefficients (61.7%-94.7%). Increasing processing times led to decreases in microbial load and degree of liking for colour of the canned cocoyam leaves. Blanching was effective in reducing browning and increasing the degree of liking for colour of the canned leaves. Treatment of the leaves with sodium metabisulphite solution significantly reduced the microbial load and the degree of likeness of the different sensory attributes of the canned product. The combined action of sodium metabisulphite concentration, blanching time and processing time were effective in reducing the total microbial load as well as the degree of liking for colour of cocoyam leaves during canning of the canned product. These could serve as a means of enhancing the shelf stability as well as the overall acceptability of the product. The most acceptable product was the one blanched for 1 minute, with 0.5% anti-browning agent concentration, and retorted for 20 minutes. Publisher An entity responsible for making the resource available Copyright 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&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=100&amp;pagesize=100&amp;citation_for_view=EZuX1N8AAAAJ:Lpa4s8qvUTIC Language A language of the resource English https://repository.gctu.edu.gh/files/original/222396bd7177aedcc1a4861e5ebadc72.pdf cfb3ad7b340bf610692b08fd473fd05e 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 studying the effect of processing conditions on some nutritional and textural properties of bambara groundnuts (Voandzei subterranea) during … Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Agnes Simpson Budu, Alan Bullock Merson Description An account of the resource The response surface methodology and central composite rotatable design for K=3 was used to study the combined effect of blanching, soaking and sodium hexametaphosphate salt concentration on moisture, ash, leached solids, phytates, tannins and hardness of bambara groundnut during canning. Regression models were developed to predict the effects of the processing parameters on the studied indices. Significant interactions were observed between all the factors with high regression coefficients (64.4–82.6%). Blanching and soaking of the seeds prior to canning led to increases in moisture content and leached solids, while significant decreases were observed for phytates, tannins and hardness of the canned bambara groundnuts. Increasing the concentration of sodium salt added during soaking caused significant (P≤0.05) decreases in phytates, tannins and the hardness of the seeds, suggesting that pre … Publisher An entity responsible for making the resource available Taylor & Francis 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 https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=80&amp;citation_for_view=EZuX1N8AAAAJ:tswL-GKFg8UC Language A language of the resource English https://repository.gctu.edu.gh/files/original/9f265df8a4031855de5ce63b1a4489cc.pdf 26128ffe5069d7a0130a277da1b4801b 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 studying the effect of processing conditions on some nutritional and textural properties of bambara groundnuts (Voandzei subterranea) during … Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Agnes Simpson Budu, Alan Bullock Merson Description An account of the resource The response surface methodology and central composite rotatable design for K=3 was used to study the combined effect of blanching, soaking and sodium hexametaphosphate salt concentration on moisture, ash, leached solids, phytates, tannins and hardness of bambara groundnut during canning. Regression models were developed to predict the effects of the processing parameters on the studied indices. Significant interactions were observed between all the factors with high regression coefficients (64.4–82.6%). Blanching and soaking of the seeds prior to canning led to increases in moisture content and leached solids, while significant decreases were observed for phytates, tannins and hardness of the canned bambara groundnuts. Increasing the concentration of sodium salt added during soaking caused significant (P≤0.05) decreases in phytates, tannins and the hardness of the seeds, suggesting that pre … Publisher An entity responsible for making the resource available Taylor & Francis 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 https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=80&citation_for_view=EZuX1N8AAAAJ:tswL-GKFg8UC 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 studying the effects of feed moisture and ingredient variations on the chemical composition and appearance of extruded sorghum-groundnut-cowpea … 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 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 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&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=100&amp;pagesize=100&amp;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 Response Surface Methodology for Studying the Effects of Sugar Concentration and Acid Balancing on the Physico-Chemical Properties of Watermelon (Citrullus Vugaris) Jam Creator An entity primarily responsible for making the resource Gilbert Owiah Sampson, Emmanuel Ohene Afoakwa, Oluwakemi Cyrilla Ogunseye, Daniel Tetteh Amanquah Description An account of the resource Response surface methodology and central composite rotatable design for K=2 was employed to analyze the combined effect of sugar concentration and acid balancing on the soluble solids, refractive index, water insoluble solids total acidity and pH of watermelon (Citrullus vulgaris) jam. Regression models were developed to predict the effects of the processing parameters on the studied indices. Significant interactions were observed between all the factors with high regression coefficients (61.78-98.34%). There was a significant (p≤0.05) influence of the quadratic factors of pH and sugar concentration as well as the linear factor of pH on the soluble solids content, pH and refractive index but no significant influence of total acidity and water insoluble solids on watermelon jams. However, the linear and quadratic factors of pH showed no significant (p≤0.05) influence on the refractive index of the watermelon … Date A point or period of time associated with an event in the lifecycle of the resource 2022 Source A related resource from which the described resource is derived https://scholar.google.com/citations?view_op=view_citation&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=100&amp;pagesize=100&amp;citation_for_view=EZuX1N8AAAAJ:GUJN1xMjMHAC Language A language of the resource English https://repository.gctu.edu.gh/files/original/97083d062c3cf9de72941391ab8276a3.pdf e17b4ea1196bdc6915864888d483f79c 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 Studying the Quality Characteristics of Cowpea (Vigna Unguiculata)-Based Tempeh. Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa Description An account of the resource Response surface methodology was used to optimize the processing conditions in the preparation of cowpea tempeh. The independent factors studied were boiling time (varying from 5 to 30 min), incubation time (varying from 12 to 48 h) and incubation temperatures (varying from 25 to 50C), whereas the dependent factors were protein content, protein solubility, pH, titratable acidity and total color difference (using L, a* and b*). Regression models were generated and adequacy was tested with regression coefficients (R2) and the lack-of-fit tests. Optimum processing conditions were determined by method of superimposition. There was a strong and significant influence (P< 0.01) of the quadratic effect of the incubation time on the protein content of the cowpea tempeh, with similar significance (P< 0.01) noted in protein solubility with increasing boiling time. The optimum processing conditions observed for the preparation of cowpea tempeh were boiling time of about 20 min, incubation time of about 28 h and incubation temperature of about 37C. 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&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;cstart=200&amp;pagesize=100&amp;citation_for_view=EZuX1N8AAAAJ:BSZS1fLCB98C Language A language of the resource English https://repository.gctu.edu.gh/files/original/c540c2712c9fca3772c8402853a1f8e1.pdf a8185918b32d3874a11ede305729c33d 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 STUDYING THE QUALITY CHARACTERISTICS OF COWPEA (VIGNA UNGUICULATA)‐BASED TEMPEH Creator An entity primarily responsible for making the resource George Amponsah Annor, ESTHER SAKYI‐DAWSON, Firibu K Saalia, SAMUEL SEFA‐DEDEH, Emmanuel Ohene Afoakwa, KWAKU TANO‐DEBRAH, Agnes Simpson Budu Description An account of the resource Response surface methodology was used to optimize the processing conditions in the preparation of cowpea tempeh. The independent factors studied were boiling time (varying from 5 to 30 min), incubation time (varying from 12 to 48 h) and incubation temperatures (varying from 25 to 50C), whereas the dependent factors were protein content, protein solubility, pH, titratable acidity and total color difference (using L, a* and b*). Regression models were generated and adequacy was tested with regression coefficients (R2) and the lack‐of‐fit tests. Optimum processing conditions were determined by method of superimposition. There was a strong and significant influence (P < 0.01) of the quadratic effect of the incubation time on the protein content of the cowpea tempeh, with similar significance (P < 0.01) noted in protein solubility with increasing boiling time. The optimum processing conditions … Publisher An entity responsible for making the resource available Blackwell Publishing Inc 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&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;pagesize=80&amp;citation_for_view=EZuX1N8AAAAJ:_Qo2XoVZTnwC 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 IT Business 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 Responsible governance: International perspectives for the new era Creator An entity primarily responsible for making the resource Tom Cockburn, Khosro S Jahdi Description An account of the resource Evolving stories of governance and change are being written into the emerging custom and practice of all kinds of organizations today, whether they are global or domestic, startup or blue chip, corporate or government agency. Changing ways of ‘doing business’ are not new, nor is globalization of business, but the velocity and trajectory of both are rapidly accelerating beyond those seen in previous times. There are increasing concerns and challenges for the boards of directors and other governance systems and processes. They are intended to ensure good stewardship of the diverse organizations in the period following the global nancial crisis. Responsible Governance aims to challenge assumptions and present current debates for readers, grounding the critical issues or descriptions in relevant historical and social contexts as well as suggesting ways forward. Dr Tom Cockburn obtained his rst degree with honors from Leicester University, England, both his MBA and Doctorate were gained at Cardiff University, Wales. Tom is associate fellow of the New Zealand Institute of Management and is currently director-policy for the Center for Dynamic Leadership Models in Global Business and a senior associate of The Leadership Alliance Inc., headquartered in Canada. Publisher An entity responsible for making the resource available business expert press 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&amp;hl=en&amp;user=hXmr_bYAAAAJ&amp;cstart=20&amp;pagesize=80&amp;citation_for_view=hXmr_bYAAAAJ:jq04SsiGh3QC Language A language of the resource English