Browse Items (3074 total)

This article developed and validated work place integrity scale that are applicable across industries. Responded questionnaire perceived to contribute to integrity were subjected to principal components analysis. Overall Cronbach’s alpha coefficient…

The article examined Board Gender Diversity and Firm Performance. Covering the 34 listed companies on the Ghana’s capital market over the period 2010 to 2014. It observed that women are poorly represented on the corporate boards of listed firms in…

Cowpea fortification has been used to effectively improve the protein content of some traditional foods. It is however important to find out the extent to which addition of cowpea affects the desirable quality characteristics of the nutritionally…

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…

Investigations were conducted to dete rmine changes in souring/acidification and starch behaviour during co-fermentation of cassava and soybean into gari, ‘farina’ an African fermented product. A 3 x 4 factorial experiment was performed with…

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…

Hazard analysis was conducted to identify critical control points (CCPs) during cocoa processing and milk chocolate manufacture and applied into a hazard analysis and critical control point (HACCP) plan. During the process, the different biological,…

Risk analysis was conducted during processing of Vacuum-Packed Pouched Tuna Chunks using HACCP systems. The hazards likely to occur and their levels of severity and chances of occurrences were identified. Critical control points, critical limits,…