57 10 3070 https://repository.gctu.edu.gh/files/original/ee569a1030251824c8a0e2e54f1bf272.pdf cbcb4700171ce4f6bdc134c63320182f 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 some biochemical qualities during drying of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans Creator An entity primarily responsible for making the resource Emmanuel O Afoakwa, JE Kongor, AS Budu, H Mensah-Brown, JF Takrama Description An account of the resource Fermentation and drying are critical to the development of flavour precursors that generate into distinctive chocolate flavour notes during industrial manufacture. These processes also lead to reduction in acidity and free fatty acids of nibs, which dictates the levels of bitterness and colour development in chocolates. This study investigated changes in nib acidity, flavour precursors (sugars concentration and proteins) and free fatty acids during drying of pulp pre-conditioned and fermented cocoa beans using a 4 x 3 full factorial experimental design with pod storage (0, 3, 7 and 10 days) and drying time (0, 3 and 6 days) as the principal factors. Non-volatile (titratable) acidity, pH, sugars (reducing, non-reducing and total sugars), changes in protein content and free fatty acids of the beans were studied using standard analytical methods. Increasing pod storage consistently increased pH of the fermented nibs at the end of drying with consequential decrease in titratable acidity. The pH increased from 4.92 for the freshly harvested pods to 6.00 for pods stored for 10 days at the end of the drying process. Similarly, pH of the fermented beans increased with increasing drying time for all pod storage treatment except for pods stored for 10 days. The pH of fermented beans whose pods were stored for 3 and 7 days were 5.26 and 5.56 respectively after drying for 7 days. Protein, reducing sugars, non-reducing sugars and total sugars decreased significantly (p< 0.05) with increasing duration of drying at all pod storage periods. Pod storage and drying significantly (p< 0.05) increased the free fatty acids content of the fermented nibs. The FFAs of the dried beans … 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=EZuX1N8AAAAJ&amp;cstart=80&amp;citation_for_view=EZuX1N8AAAAJ:0dtNEdnCFDAC 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 Changes in souring development, nutritional and functional properties during fermentation of cowpea-fortified nixtamalized maize Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Philip R Aidoo Description An account of the resource Spontaneous fermentation of maize produces lactic acids resulting in souring or acidification with associated improvement in taste, flavour and texture of the derived products. When combined with nixtamalization and cowpea fortification, it is expected to improve the nutritional quality and product functionality of maize based foods and as well introduce variety to maize processing. This study was carried out to investigate the changes in souring development, nutritional quality and functional properties during spontaneous fermentation of cowpea-fortified nixtamalized maize. A 2 x 3 x 3 factorial experimental design, with fermentation medium (water, coconut water), fermentation time (0, 24, 48 hours) and cowpea level (0, 15, 30 %) was performed. Nixtamalized maize was prepared by boiling whole maize in 1 % lime solution for 30 minutes, steeped in excess lime, milled into meal and kneaded into a dough using … 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 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;cstart=100&amp;pagesize=100&amp;citation_for_view=EZuX1N8AAAAJ:RHpTSmoSYBkC Language A language of the resource English https://repository.gctu.edu.gh/files/original/16af0d2363bc40961537c3ab7dfd7cff.pdf bb6eb0bfda4c88e6a1d139f8f21f0bb3 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 total polyphenols, o-diphenols and anthocyanin concentrations during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans Creator An entity primarily responsible for making the resource EO Afoakwa, J Quao, FS Takrama, AS Budu, FK Saalia Description An account of the resource Investigations were conducted to elucidate changes in total polyphenols, o-diphenols and anthocyanin concentrations during fermentation of pulp preconditioned Ghanaian cocoa beans. A 4x4 factorial experiment was conducted with the principal factors as pod storage and fermentation time, and samples were analyzed using standard analytical methods. Results showed that total polyphenol, o-diphenols and anthocyanin content of beans from the unstored pods were 180.87 mg/g, 24.17 mg/g, and 15.68 mg/kg respectively. Reductions in the concentrations of total polyphenols, o-diphenol and anthocyanin composition of the cocoa beans occurred with increasing pod storage and fermentation time. However, the rates of decreases were more dependent of fermentation time than on pod storage. Both total polyphenol and o-diphenol content reduced only slightly (< 10%) in the beans fermented for 6 days after 7 days … 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&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;pagesize=80&amp;citation_for_view=EZuX1N8AAAAJ:ULOm3_A8WrAC Language A language of the resource English https://repository.gctu.edu.gh/files/original/6291d795b2b19c08408737badff71423.pdf a4f7546a42ef9453a7cc2ea26f95ba4c 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 Changing the dynamics of human resources management in the public services of Ghana: an organizational learning perspective Creator An entity primarily responsible for making the resource Frank Ohemeng, Emelia Amoako Asiedu Description An account of the resource The quality of human resources is critical to the development of any country. To enhance sustainable development and poverty reduction, governments need human capacities, especially in the public sector, to transform their commitments on these issues into results. In view of this, in 2015, the government of Ghana through the Public Services Commission developed a new human resources management policy for the public sector. The principal idea is that the new policy will lead to the transformation of the Public Service into an ethical, responsive, and citizen-oriented service that will provide, and continue to provide into the future high quality and timely services to Ghanaians. This paper examines the policy with the view of understanding whether it will transform a sector that has suffered considerable neglect since independence from the perspective of organisational learning. Will the new policy lead to fundamental shift in HRM in the public sector? Has it unearthed the fundamental issues underpinning the effective management of human resources in the sector? And has it proposed capable solutions to these issues? Publisher An entity responsible for making the resource available GHANA SOCIAL SCIENCE 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&amp;hl=en&amp;user=eSTq3EQAAAAJ&amp;citation_for_view=eSTq3EQAAAAJ:u5HHmVD_uO8C Language A language of the resource English https://repository.gctu.edu.gh/files/original/305827440e2a1e17516a9bad42a8639f.pdf 57b7357d7ca39316b0d30eedcb531f3b 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 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 Channel Structure and Conflict Management among Multinational Corporations (MNCs) in Ghana Creator An entity primarily responsible for making the resource Robert Ebo Hinson a Description An account of the resource [Abstract] The research seeks to gain qualitative insights into channel structure and conflict management of leading multinational companies operating in Ghana. A case-study approach was adopted for this study. Data was gathered and analyzed qualitatively through interviews of managers of five multinational firms in Ghana. The companies were found to be practicing a three-level channel system, a combination of exclusive and intensive distribution strategies and a partial integration, thus limiting their control of the chain of distribution. The managements of the case companies have adopted some measures to mitigate the conflict-prone zones, which, in most cases, are not yielding the desired result of consolidating their channel operations. This research may have limited generalizability to all multinationals. The major contribution of this paper is that it helps in drawing out key issues of channel structure and conflict management in a developing economy context. Date A point or period of time associated with an event in the lifecycle of the resource 2011 Source A related resource from which the described resource is derived https://www.researchgate.net/profile/Thomas-Anning-Dorson/publication/312038741_Channel_Structure_and_Conflict_Management_among_Multinational_Corporations_MNCs_in_Ghana/links/586b9cde08ae6eb871bb5b36/Channel-Structure-and-Conflict-Management-among-Multinational-Corporations-MNCs-in-Ghana.pdf 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 Engineering 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 Characterization of a heart-oriented paraletrix Creator An entity primarily responsible for making the resource RU Ndubuisi, RB Abubakar, OG Udoaka, IJ Ugbene Description An account of the resource This paper presents more results in the theory of paraletrix. These results are simply a characterization of a heart-oriented paraletrix ring, which include paraletrix integral domain, paraletrix polynomial, paraletrix ring functions, differentiation and integration. 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&amp;hl=en&amp;user=AhSMvB8AAAAJ&amp;cstart=20&amp;pagesize=80&amp;citation_for_view=AhSMvB8AAAAJ:-f6ydRqryjwC Language A language of the resource English https://repository.gctu.edu.gh/files/original/e2428adb3d71306167e917699e56af39.pdf d9cc0a6f7fe31b36e56459c22b09b7fd 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 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 Characterization of chemical composition and anti-nutritional factors in seven species within the Ghanaian yam (Dioscorea) germplasm. Creator An entity primarily responsible for making the resource D Polycarp, EO Afoakwa, AS Budu, E Otoo Description An account of the resource This study characterized the most cultivated and consumed yam (Dioscorea) cultivars within the Ghanaian yam germplasm based on their chemical composition and anti-nutritional factors. Matured yam cultivars grown under the same climatic and edaphic factors were harvested from the Roots and Tuber Conservatory Division of the Council for Scientific and Industrial Research-Plant Genetic Resources Research Institute, Bunso Ghana. Samples were analyzed for proximate composition, mineral content and levels of tannins, phytates and oxalates using standard analytical methods. Significant differences (p< 0.05) existed between the means of the yam varieties based on their chemical characteristics. The moisture content of the fresh tubers ranged between 58.18 to 77.79%. The varieties had low fat (< 1.0%), protein (4.0-6.5%) and fibre (1.25-3.47%) with high carbohydrate (77.5-87.3%) and energy (1451.2-1574 … 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://openurl.ebsco.com/EPDB%3Agcd%3A8%3A22073080/detailv2?sid=ebsco%3Aplink%3Ascholar-a&amp;id=ebsco%3Agcd%3A154917977&amp;crl=c&amp;jrnl=19854668&amp;id_token_hint=eyJraWQiOiIxNjg2MTQ5MjEzNjMxIiwiYWxnIjoiUlMyNTYifQ.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.MgE4ZK8-9THEfdWj_WKxdQhznFHLvm5Fufmgw380drxid3v-dYiKnA9X_5BNVhe0_F91BHVZTGq47TV9SsP-62ENv6KIjdpPZ-xmleVGeyyt5Url8qgjl4FiaR_OLbIFQGdSHCH5KRMQwyNcXh3UPlvP-eMwWDBsYWsT-mPawbQRPRHBge-Ps1tylkmD8e3i0_cuj8AKIZsU5Tw_YYETGlq5rrtJtMvqp4tktzGCUa2igtB9VrQgqDup84bASazEr8Kqb_5smOI1YfTDr_spzRFMROSSi37hzhSPADliwV6sIfBnzcNNI0YGgwW7LtWnrXkfFNTfUR7rxMP516ww5A&amp;link_origin=scholar.google.com Language A language of the resource English https://repository.gctu.edu.gh/files/original/080bca89ffd5047077075cbcc2d1bf00.pdf 42c159985a9b742c6970a220dbe39978 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 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 Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira Description An account of the resource Melting properties in dark chocolates processed from varying particle size distribution (PSD), fat and lecithin content were studied using differential scanning calorimetry (DSC). Compositional parameters were PSD (D90 (90% finer than this size) of 18, 25, 35 and 50μm), fat (25%, 30% and 35%) and lecithin (0.3% and 0.5%) contents. Variations in PSD had no influence on crystallinity of products. Fat and lecithin content influenced the degree of crystallinity and melting properties (Tend, Tindex and ΔHmelt) of the products. Increasing fat content caused consistent increases in degree of crystallinity and crystal size distribution, thus effecting significant changes in Tend, Tindex and ΔHmelt of their derived products. Increasing lecithin content however reduced the crystal sizes in products. Particle size (PS) increases had limited effects on Tonset, Tpeak, and ΔHmelt independent of fat and lecithin content. Significant … 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 2008 Source A related resource from which the described resource is derived https://www.sciencedirect.com/science/article/abs/pii/S0963996908001130 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 Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry. Creator An entity primarily responsible for making the resource E Ohene Afoakwa, P Alistair, M Fowler, J Vieira Description An account of the resource Melting properties in dark chocolates processed from varying particle size distribution (PSD), fat and lecithin content were studied using differential scanning calorimetry (DSC). Compositional parameters were 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%) contents. Variations in PSD had no influence on crystallinity of products. Fat and lecithin content influenced the degree of crystallinity and melting properties (Tend, Tindex and DHmelt) of the products. Increasing fat content caused consistent increases in degree of crystallinity and crystal size distribution, thus effecting significant changes in Tend, Tindex and DHmelt of their derived products. Increasing lecithin content however reduced the crystal sizes in products. Particle size (PS) increases had limited effects on Tonset, Tpeak, and DHmelt independent of fat and lecithin content. Significant decreases in Tend and Tindex were noted with PS increases at all fat and lecithin contents. Similar increases in Tend and Tindex were noted with increases in fat content at all PS and lecithin levels. Contrary, increasing lecithin content in products resulted in significant decreases in Tend, Tindex and DHmelt. Thus, variations in fat and lecithin contents during dark chocolate manufacture influence the crystallinity of products, and with PSD, they all influence the melting index (duration) of their derived products 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=200&amp;pagesize=100&amp;citation_for_view=EZuX1N8AAAAJ:0kYikfLtzSYC Language A language of the resource English https://repository.gctu.edu.gh/files/original/6335ab48501a45082c6feab09376c22f.pdf 0a041454c5d5d673a67b9a7976327f14 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 Chemical composition and cyanogenic potential of traditional and high yielding CMD resistant cassava (Manihot esculenta Crantz) varieties Creator An entity primarily responsible for making the resource DB Nyirendah, EO Afoakwa, C Asiedu, AS Budu, L Chiwona-Karltun Description An account of the resource High yielding cassava mosaic disease (CMD) resistant cassava varieties have been developed by the Crop Research Institute of Ghana with distinct chemical composition and cyanogenic glucoside concentrations. This study characterized these improved varieties (Ampong, Broni bankye, Sika and Otuhia) together with some traditional varieties (Amakuma and Bankye fitaa) for their nutritional properties and cyanogenic potential (toxicity). The proximate composition, mineral content and cyanogenic potential were determined using standard methods. The different cultivars had moisture content (33.14-45.86%), protein (1.17–3.48%), ash (1.71–2.34%), crude fibre (1.38-3.20%), fat (0.74-1.49%) and carbohydrate (83.42-87.35%) and these varied significantly among cultivars. Mineral contents were 0.60-1.60, 1.35-1.58 and 1.06-2.13 mg/100g for Ca, Mg and P respectively, and 0.16-0.24, 0.021-0.030, 0.04-0.13, 0.25-0.36 and 0.25-0.37 mg/100g for Fe, Mn, Zn, K and Na respectively. Cyanogenic potential ranged from 0.08-0.12 mgHCN/kg. Wide variations exist in chemical composition of the improved and traditional cassava cultivars but all possess safe levels of cyanogenic potential and thus safe for human consumption. 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&amp;hl=en&amp;user=EZuX1N8AAAAJ&amp;pagesize=80&amp;citation_for_view=EZuX1N8AAAAJ:WA5NYHcadZ8C Language A language of the resource English