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Population Density and Diversity of Trees on Farmlands in Three Districts of the Upper East Region of Ghana: Implications for Food Security and Ecosystem Sustainability
Akpalu, S. E.; Adeyiga, G. K.; Amoah, M. K.; Kyereh, D.; Akpalu, M. M. -
ENSO Drives interannual variation of forest woody growth across the tropics
Meteorological extreme events such as El Nin˜ o events are expected to affect tropical forest net primary production (NPP) and woody growth, but there has been no large-scale empirical validation of this expectation. We collected a large high–temporal resolution dataset (for 1–13 years depending upon location) of more than 172 000 stem growth measurements using dendrometer bands from across 14 regions spanning Amazonia, Africa and Borneo in order to test how much month-to-month variation in stand-level woody growth of adult tree stems (NPPstem) can be explained by seasonal variation and interannual meteorological anomalies. -
Validating a HACCP System for the Production of Vegetable Shito.
Vegetable shito is a novel pepper sauce product developed to cater for the needs of vegetarians. Due to its increasing popularity, it is prudent to assure its safety through the implementation of a quality management system for its production. -
Biomass production, nutrient cycling and distribution in age-sequence Chinese fir (Cunninghamia lanceolate) plantations in subtropical China
Biomass production and nutrient (N, P, K, Ca and Mg) accumulation, distribution and cycling were quantified in young, mature and over-mature (10-, 22-, and 34-year old) Chinese fir [Cunninghamia lanceolate (Lamb.) Hook] plantations in southern China. -
An in vitro Evaluation of Pleurotus ostreatus EM-1-modified Maize (Zea mays) Cob as a Non-conventional Energy Source for Livestock in Ghana
Treatment with Pleurotus ostreatus strain EM-1 recently has been proposed as an effective means of transforming maize cob into nutritive animal feed for livestock production in the West African sub-region. -
Estimating the Basic Density and Mechanical Properties of Elite Loblolly Pine Families with Near Infrared Spectroscopy
Near infrared spectroscopy coupled with partial least squares regression was utilized as a high throughput tool in assessing the density, modulus of rupture, and modulus of elasticity of elite loblolly pine families (Pinus taeda L.). -
Drivers of forage provision and erosion control in West African
savannas – A macroecological perspectiveRangelands’ ability to provide ecosystem services (ESs) depends on ecosystem properties and functions, which are interactively driven by biophysical and land-use drivers. In West Africa’s savanna rangelands, the relative importance of these drivers for ES supply is still poorly understood, hampering the identification of appropriate management strategies. In this context, trade-offs between the ES of forage provision and the regulating ES of erosion control are of particular importance. Taking a macroecological perspective, we aimed at detecting consistent patterns in ES drivers and identifying good predictors. -
Microbial deterioration of white variety sweet potato (Ipomoea batatas) under different storage structures
Post-harvest protection of white variety sweet potato (Ipomoea batatas) has been dealt with rarely in the past, although it is comparatively easy to grow and has high consumer acceptability in Ghana. Microbial deterioration of sweet potato roots stored in three different storage structures was studied. -
Comparative Growth Response of Maize on Amended Sediment from the Odaw River and Cultivated Soil
Pot experiment to determine the agronomic performance of maize was carried out in a randomized complete block with nine pots per block and three replicates using sediment from Odaw River and soil from cultivated field in Ghana. -
Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics
Export of cocoa beans is of great economic importance in Ghana and several other tropical countries.Rawcocoa has an astringent, unpleasant taste, and flavor, and has to be fermented, dried, and roasted to obtain the characteristic cocoa flavor and taste.