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Quality assurance in education and training programmes in business with special reference to adult literacy : an empirical survey
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How university academics respond to the introduction of new quality policies in South African higher education
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Perceptions of stakeholders about quality assurance in higher education in Botswana
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Quality assurance practice in online (web-supported) learning in higher education : an exploratory study
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The response of higher education institutions to the recommendations in the Higher Education Quality Committee audit reports
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Exploring the transition: a case study of RPL students in a postgraduate programme
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An activity theory analysis of how management of a private higher education institution interpret and engage with re-accreditation
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Organisational culture and external quality assurance
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Internal quality assurance of a distance teacher education programme : the case of Lesotho
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Implementation evaluation as a dimension of the quality assurance of a new programme for medical education and training
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Whole school evaluation as imperative for total quality management in school evaluation programme
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Development and quality evaluation of danbunama (meat floss) - a Nigerian shredded meat product
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Evaluation of the standards of nursing care in pediatric wards in referral hospitals in Swaziland
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An investigation into quality assurance with respect to the management of quality in the South African building industry
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Quality evaluation of kilishi, an intermediate moisture meat product sold in Zaria metropolis, Nigeria
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A training impact evaluation of the higher education programmes: a case study of the Elsenburg Agricultural Training Institute
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Recognition of prior learning (RPL) : in search of a valid and sustainable mechanism for South Africa
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The development and validation of a quality assurance program for intensity modulated radiation therapy
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Ready to eat dry foods refrigerated meals, shelf stable food etc mixes like cake mixes are all examples of convenience foods in Nigeria. Organoleptic properties of food such as color, taste, flavor, aroma, and texture have distinct and influential effect on food acceptability and specifically influence the decision that a consumer makes regarding the preference of food substance. Despite being a rich source of complex carbs vitamins and minerals, plantains are quite simple to digest. It serves only as a replacement side dish and is often consumed with other foods. It has not yet been completely developed to create snack items in terms of vitamins and other nutrients. This study aimed at investigating the proximate and organoleptic analysis of plantain mosa and puff-puff and specifically compared the level of their acceptability. Proximate analysis of plantain mosa and puff-puff were carried out in the Laboratory to ascertain their level of composition of moisture content, protein,fat,ash, crude fibre and carbohydrate. One hundred samples of sensory evaluation forms were administered to respondents comprising of all kind of visitors at University of Ibadan Hotel under University of Ibadan ventures in its environ to assess the organoleptic properties of plantain mosa and puff-puff to determine most preferred sample. Random and convenience sampling were used to determine the respondents at the hotel. Data were analyzed using descriptive statistics (use of charts and percentage). The findings included variations in the proximate analysis value of Plantain mosa and puff-puff.
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Quality evaluation of beef parties extended with cowpea [vigna unguiculata (L) walp] flour
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Quality assurance of continuing professional development programmes for language teachers
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An exploration into whether the developmental appraisal system is achieving its desired outcome of promoting teacher development
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An investigation into resident satisfaction following the implementation of a quality assurance programme at a home for the elderly
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Assessing home economics coursework in senior secondary schools in Botswana
