118 10 3144 https://repository.gctu.edu.gh/files/original/a8c45ab2aaf6d0f08cc266227abffe5a.pdf ae254330d6594ecb07a25b0d099574c9 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 Corporate Social Responsibility in Africa Robert Ebo Hinson Creator An entity primarily responsible for making the resource Robert Ebo Hinson Description An account of the resource Corporate social responsibility is increasingly becoming the ideal and approved mode of sustaining good relations between corporate bodies and their surrounding communities. The building of a strong relationship is essential for the simple reason that a corporation’s ability to operate effectively is partly dependent upon the community’s understanding of the corporations’ business activities, their acceptance and the provision of a conducive environment for the corporation to operate (Du and Vieria 2012). However, there seems to be a disconnect between the perceptions of communities’ desire from such social interventions and what has been provided in many documented instances. Eventually, situations have occurred where the desired effects of the initiatives by corporate bodies are almost non-existent in beneficiary communities. This can be attributed to the apparent lack of well-established relationships and trust between corporations and communities. Additionally, according to Kemp (2010), it is conceptualised as a three-dimensional practice that involves: working for the company to understand local community perspectives; bridging community and company perspectives to generate dialogue and mutual understanding; and, facilitating necessary organisational change to improve social performance. In this direction, this special issue sought conceptual and empirical research on the extractive industry that employs theories and frameworks which aid our understanding of how relations are being brokered at the community level. This special issue comprises three papers that address corporate social responsibility issues within different contexts and industries including the tobacco industry, extractive industry, and the telecommunication industry. This special issue contributes to the growing body of knowledge on socially responsible behaviour and the links to community relations. Wunpini Mohammed, Anli Xiao and Erica Hilton in their paper assess how telecommunication companies in Ghana manage corporate social responsibility and delved into the need for these companies to rethink, reassess and restructure their corporate social responsibility to focus more marginalised communities in Ghana. Their Hinson, Tsiboe-Darko, and Boateng 2 findings show that telecommunication companies in Ghana adopt democratic and collectivist principles to implement their corporate social responsibility initiatives. Furthermore, the results show that the telecommunication companies mostly align their corporate social responsibility initiatives with the social socio-economic needs of the communities they operate in. However, most of the initiatives the companies undertake are philanthropic in nature which may have little long-term impacts on marginalised communities. Tatenda Nhapi examines the roles of the state and non-state duty bearers in ensuring that the tobacco industry in Zimbabwe implements corporate social responsibility implementation and improves natural resources management outcomes. The paper explores the experiences of tobacco farming and its impacts such as the degradation of natural resources in the tobacco farming communities. It points out the lack of proactive corporate social responsibility programs by the tobacco companies to address the degradation of natural resources in the tobacco farming communities. The paper highlights the need for communities of practice approach to corporate social responsibility implementation and natural resources management. The paper also argues for the need for tobacco companies to redesign their corporate social responsibility programs to focus on the tobacco farming community in order to transform the communities. Furthermore, it calls for the tobacco companies to involve various stakeholders including social workers, business enterprises, grassroots communities, and the farmers in the implementation of corporate social responsibility initiatives. Douglas Adeola and Ogechi Adeola study corporate social responsibility in the extractive sector with a specific focus on Chevron Nigeria. The paper argues that businesses that seek to act responsibly must ensure that they do not cause harm to the communities they operate in. Such companies must show restraint in their quest for profit and must ensure peaceful co-existence among all stakeholders including the immediate communities and environment. The immediate communities must benefit from the operations of the business. Furthermore, it argues that responsible businesses, especially those in the extractive industry, must be structured, fair, transparent, sensitive to the needs of the immediate communities, and ensure shared value. We want to thank the authors, the reviewers and the editor in chief contributing to this issue and making it a success. We hope that the issue will stimulate further research interest in this area. Publisher An entity responsible for making the resource available Published online Date A point or period of time associated with an event in the lifecycle of the resource 2020 Source A related resource from which the described resource is derived https://www.tandfonline.com/doi/pdf/10.1080/02500167.2019.1698629 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 Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented food Creator An entity primarily responsible for making the resource E Ohene Afoakwa, JE Kongor, G Amponsah, R Adjonu Description An account of the resource Changes in acidification and starch behaviour were investigated during co-fermentation of cassava and soybean into gari, an African fermented product. Non-volatile acidity, pH and starch content were evaluated using standard analytical methods. Starch breakdown and pasting characteristics were also analysed using a Brabender viscoamylograph. Fermentation caused significant variations in the pH, non-volatile acidity and starch concentration. The pH decreased with concomitant increases in non-volatile acidity during co-fermentation of the cassava dough. Soy fortification up to 20% caused only minimal effects on the pH, titratable acidity and starch content during the fermentation period. Starch content decreased from 69.8% to 60.4% within the 48 h fermentation time in the unfortified sample, with similar trends noted at all levels of fortification. Starch pasting characteristics showed varied trends in pasting temperature, peak viscosity, viscosity at 95_C and at 50_C-hold with increasing fermentation time and soybean concentration. Cassava could be co-fermented with soybean up to 20% concentration during gari processing without significant effect on its process and product quality characteristics. 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&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:52neCvzbxIwC 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 Cocoa Fermentation: Chocolate Flavor Quality Creator An entity primarily responsible for making the resource E Ohene Afoakwa, P Alistair Description An account of the resource Chocolate aroma and flavor attributes not only originate in precursor compounds present in cocoa beans, but are generated during fermentation and drying and transformed into desirable odor notes in the manufacturing process. Complex biochemical modifications of bean constituents are further altered by thermal reactions in the roasting and conching steps and during alkalization leading to the development of the finished flavor character; however, the extent to which fermentation component influences chocolate flavor formation and the relationships contributing to final flavor quality are not clear. With increasing specialty niche products in chocolate confectionery area, greater understanding of factors contributing to variations in flavor character during cocoa fermentation has significant commercial implications. 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&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:YIdQ7BAI8VoC 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 Food Engineering Trends Creator An entity primarily responsible for making the resource E Ohene Afoakwa, P Alistair Publisher An entity responsible for making the resource available (In Press) Nova Science Publishers Inc.(2010). 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&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:UPMPWMAU16oC Language A language of the resource English https://repository.gctu.edu.gh/files/original/24dad2a4a5130d8c0c531f5b4b922ee8.pdf 42bf937253cf009ae8b63aad072013ae 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 Effect of Cowpea Addition and Fermentation on the Biochemical and Sensory Characteristics during Co-Fermentation of Cassava (Manihote esculenta Crantz) and Cowpea (Vigna … Creator An entity primarily responsible for making the resource Agnes Simpson Budu, Emmanuel Ohene Afoakwa, Vincentia Naa Ayele Hammond, Anna Lartey Description An account of the resource Processing cassava into gari enhances the palatability as well as the shelf life of the otherwise highly perishable fresh cassava roots. However, cassava has low protein content and hence fortifying it with cowpea would help improve its nutritive value. This study investigated the influence of cowpea addition and fermentation on the biochemical, chemical and sensory characteristics of cowpea-fortified gari. A 4 x 4 factorial experiment was conducted with fermentation time (0, 24, 48 72h) and cowpea concentration (0, 10, 20 and 30%) as variables. Samples were analyzed for their biochemical and sensory characteristics. Starch and reducing sugars decreased from 62.27% to 55.57% and 406 mg/g to 153.5 mg/g respectively, with cowpea fortification and fermentation time from 0% to 30% cowpea fortification after 72h. Amylose content increased from 9.8% to 40.9% with increasing levels of cowpea fortification but no significant difference with fermentation time. Protein content increased with cowpea fortification from 2.60% for the unfortified gari sample to 9.85% with the 30% cowpea fortification whilst fat content increased from 0.38% to 0.79%. Crude fiber however reduced from 3.15% to 2.35% with increasing level of cowpea fortification. The degree of lightness (L) decreased with consequential reduction yellowness (b*) with increase cowpea levels irrespective of the fermentation time. L-value decreased from 90.09 in the 0% cowpea gari to 74.65 with 30% cowpea fortification. The 10% cowpea fortified gari was the most preferred in terms of colour, taste, mouth-feel and overall acceptability. Cowpea fortified gari can contribute to food security in … 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&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:wZJMF1LD7PcC https://repository.gctu.edu.gh/files/original/bd1eb9d0eedeb2c9bb1a681300c0978c.pdf 04ce927daa06dc6daeefcc5df57a2dc6 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 Effects of pulp preconditioning on total polyphenols, o-diphenols and anthocyanin concentrations … Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, JE Kongor, JF Takrama, Agnes Simpson Budu, H Mensah-Brown Description An account of the resource Changes in total polyphenols, O-diphenols and anthocyanin concentrations during fermentation and drying of pulp pre-conditioned cocoa (Theobroma cacao) beans were investigated using standard analytical methods. Increasing pod storage, fermentation and drying led to variable reductions in total polyphenols, O-diphenols and anthocyanins content of the beans. The rates of reduction were however more pronounced during fermentation than pod storage and drying. Storage of cocoa pods between 3-7 days with 6 and 7 days of fermentation and drying respectively retained 85%-90% of the total polyphenol and O-diphenols of the cocoa beans. Similarly, anthocyanin content of beans from the 10 days of pod storage decreased by 70% in the sixth day of fermentation. Pod storage decreased the anthocyanin content at all periods of fermentation. These suggest that the post-harvest treatments of pod storage … Publisher An entity responsible for making the resource available Wiley-Blackwell Publishers Date A point or period of time associated with an event in the lifecycle of the resource 2013 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=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:ThYxFsVAhEkC 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 Phosphate and Sulphate Adsorptions in Bungor Series Soil Creator An entity primarily responsible for making the resource Henry Mensah-Brown, Emmanuel Ohene Afoakwa, WB Wadie Description An account of the resource Phosphate and sulphate adsorption in Bungor series soil were studied using soil sample and equilibrated with 0.1 M CaCl2 containing concentrations of phosphate and sulphate of 0, 50, 100, 200, 400, 800 and 1200µg-1 phosphate and sulphate was determined using double beam spectrophotometer. The result of the study shows that Bungor series soil has high capacity to adsorb phosphate and sulphate ions 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&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:gNZucvRojEcC Language A language of the resource English https://repository.gctu.edu.gh/files/original/8398d8ef05a034355606526f79077c30.pdf 7220b45738d705123aecdee9be6678fb 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 Nutritional and sensory characterization of full fat and partially defatted peanut soy milk yoghurt Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Fidelis Mawunyo Kpodo Description An account of the resource Yoghurt produced by fermenting milk from peanut and soy milk are considered to have poor sensory attributes due to the off-flavours legumes generate in food products. Improvement in flavour requires a combination of treatments. This study employed three treatments (thermal, chemical and microbial) to develop full fat peanut-soy milk yoghurt (FPSY) and partially defatted peanut-soy milk yoghurt (DPSY). Proximate analysis and consumer studies were carried out on the 10 FPSY and 10 DPSY formulations developed using a three component constraint mixture design. Balanced Incomplete Block Design (BIBD) was used to assign samples to consumers and the optimized formulations were validated. Samples of the FPSY were high in crude protein and fat whereas the DPSY formulations were high in carbohydrate and total solids. Consumers preferred more soy milk in their full fat vegetable milk yoghurts but … 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&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:o0tJHVzi6PsC 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 Cocoa Processing and Modern Chocolate Manufacturing Techniques. Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Angela Ryan Description An account of the resource Chocolate characters not only originate in flavor precursors present in cocoa beans, but are generated during post-harvest treatments and transformed into desirable odor notes in the manufacturing processes. Complex biochemical modifications of bean constituents are further altered by thermal reactions in roasting and conching and in alkalization. However, the extent to which the inherent bean constituents from the cocoa genotype, environmental factors, post-harvest treatment, and processing technologies influence chocolate flavor formation and relationships with final flavor quality, has not been clear. With increasing speciality niche products in chocolate confectionery, greater understanding of factors contributing to the variations in flavor character would have significant commercial implications. Keywords: Theobroma cacaogenetic origincocoa fermentationroastingconchingchocolate flavor 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&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:DGpvO1n63MYC 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 Announcement of my promotion to the rank of FULL PROFESSOR Creator An entity primarily responsible for making the resource Emmanuel Ohene Afoakwa Description An account of the resource I am really humbled by the overwhelming response I have received from friends and well-wishers all over the world on my promotion. Thank you all for your congratulatory messages and wonderful responses. Sincerely, I am grateful to you for the wonderful opportunity you gave me as a young academic to serve as Reviewer on your esteemed journal. Over the past decade, I have learnt a lot and derived great inspiration from you ever since I first met you October 2002 in Nairobi. Your dedication, commitment and professionalism have inspired me so much as a young and learning academic and these values have contributed tremendously to my success in academia. I really appreciate the opportunity to work with you and your team over the years. Publisher An entity responsible for making the resource available Rural Outreach Program 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&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:5awf1xo2G04C Language A language of the resource English