RESEARCH PUBLICATIONS

Permanent URI for this communityhttps://ir.mug.edu.gh/handle/123456789/81

Browse

Now showing 1 - 20 of 87

Thermal Conductivity of Aqueous Mixtures of 2-n-Butoxyethanol at Pressures up to 150 MPa
(Journal of Chemical & Engineering Data, 2010) Mensah-Brown, Henry; Wakeham, William A.
This paper contains the results of new measurements of the thermal conductivity of mixtures of water and 2-n-butoxyethanol in the liquid phase within the temperature range of (304 to 346) K at pressures up to 150 MPa. The measurements were carried out with a transient hot-wire instrument and have an accuracy of ( 0.3 %. The investigation is the first conducted at high pressures on partially miscible mixtures whose components are of greatly differing thermal conductivity. It therefore provides a severe test of the methods of representing the thermal conductivity of liquid mixtures that are based on the hard-sphere theory of transport in liquids. It is shown that all of the experimental data may be represented to within ( 6 % by a “predictive” procedure based on the hard-sphere theory of liquids. However, a more detailed analysis of the results reveals small but systematic deviations from the universal behavior of the thermal conductivity as a function of molar volume that the predictive procedure and the hard-sphere theory have as their basis.
Optimum production scheduling for a beverage firm based in Accra
(Research Journal of Applied Sciences, Engineering and Technology, 2011-02-20) Amponsah, S.K; Ofosu, J.B.; Opoku-Sarkodie, R.
This study, which was conducted in Accra, Ghana, presents a production scheduling problem for a beverage firm based in Accra, all in an attempt to cut down manufacturing cost and increase efficiency. The creation of an optimum production schedule requires the modelling of the scheduling problem as a balanced transportation problem. An important result upon the implementation of the model is the allocation of the optimum level of production necessary to meet a given demand at a minimum cost.
An Econometric Analysis of the Relationship between Gdp Growth Rate and Exchange Rate in Ghana
(Journal of Economics and Sustainable Development, 2013) Attah-Obeng, Prudence; Enu, Patrick; Osei-Gyimah, F.; Opoku, C.D.K.
This study attempts to examine the relationship between GDP growth rate and exchange rate in Ghana from the period 1980 to 2012. The paper employs the graphing of the scatter diagram for the two variables which are GDP growth rate and exchange rate, establishes the correlation between GDP growth rate and exchange rate using the Pearson’s Product Moment Correlation Coefficient (PPMC) and finally estimates the simple linear regression using OLS. Further tests were performed to test for the presence of autocorrelation, heteroscedasticity and multicollinearity. Autocorrelation and heteroscedasticity were found to be absent. From our analyses, we strongly conclude that there is a positive relationship between GDP growth rate and exchange rate in Ghana which confirms to the theory that undervaluation (high exchange rate) stimulates economic growth in the short run. Therefore, policy makers should stabilise monetary and fiscal policies in the long run
Risk Assessment Of Vacuum-Packed Pouched Tuna Chunks During Industrial Processing Using ISO 22000 And HACCP Systems
(International Food Research Journal, 2013) Afoakwa, E. O; Mensah-Brown, Henry; Budu, A. S.; Mensah, E.
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, control and preventive measures, corrective actions for non-conformances and verification procedures were evaluated and documented. ISO 22000 Analysis Worksheet was also employed for determination of some prerequisite programmes (PrPs) and compared with the HACCP decision tree table for determination of Critical Control Points (CCPs). The PrPs were the main difference between the two systems. The major hazards identified were the probable contamination with spoilage and pathogenic microorganisms - Listeria monocytogenes, Clostridium botulinum, Salmonella and Staphylococcus aureus; foreign materials - metal residues and sand; chemical contaminants - heavy metals, histamine and cleaning detergent residues, before, during and after processing. Using the HACCP decision tree, eight CCPs were identified, namely: fish receipt (CCP 1), frozen storage (CCP 2), racking and staging (CCP 3), metal detection (CCP 4), vacuum sealing (CCP 5), thickness rolling (CCP 6), retorting (CCP 7) and bulk incubation/seal testing (CCP 8). The incorporation of PrPs in the ISO 22000 made the system more flexible by reducing the number of CCPs (8 in the HACCP system) to 4 without compromising safety of the product.
Application Of ISO 22000 In Comparison With HACCP On Industrial Processing Of Milk Chocolate
(International Food Research Journal, 2013) Afoakwa, E. O; Mensah-Brown, H.; Crentsil, G. K.; Frimpong, K.; Asante, F.
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, physical and chemical hazards identified at each processing stage in the hazard analysis worksheet were incorporated into the HACCP plan to assess the risks associated with the processes. Physical hazards such as metals, stones, fibres, plastics and papers; chemical hazards such as pesticide residues, mycotoxins and heavy metals; and microbiological hazards such as Staphyloccous aureus, coliforms, Salmonella, Aspergillus and Penicillium were identified. ISO 22000 analysis was conducted for the determination of some pre-requisite programmes (PrPs) during the chocolate processing and compared with the HACCP system. The ISO 22000 Analysis worksheet reduced the CCPs for both cocoa processing and chocolate manufacture due to the elimination of the pre-requisite programmes (PrPs). Monitoring systems were established for the CCPs identified and these included preventive measures, critical limits, corrective actions, assignment of responsibilities and verification procedures. The incorporation of PrPs in the ISO 22000 made the system simple, more manageable and effective since a smaller number of CCPs were obtained.
The Physico-chemical Characteristics of Yeast Fermentation of two Mango (Mangifera indica Linn) Varieties.
(Food Science and Quality Management, 2013) Kamassah, Anthony K.Q.; Saalia, Firibu K.; Osei, Paul; Mensah-Brown, Henry; Sinayobye, Emmanuel; Tano-Debrah, Kwaku
Efficient methods of post harvest handling, preservation and value addition are critical for minimizing high losses in the post harvest chain of fruits. The goal of this study was to address this problem by employing yeast fermentation technology to produce a more stable, value added product from mangoes. The design of the study involved determination of the fermentative capabilities of a selected yeast strain on the quality characteristics of mango wine obtained from two selected mango cultivars (improved and wild) with and without peels. The response variables monitored in the must and wine included total soluble solids (TSS), pH and total acidity (TA), microbial populations (aerophilic mesophiles, yeasts and Acetic acid Bacteria), and alcohol content. Volatile compounds development was also monitored using GC-FID procedures. Descriptive and hedonic sensory evaluations were carried out on the mango wine obtained from all treatments. The effects of mango peels in must fermentation characteristics compared well with those of must fermented without peels. However, the wines made using peeled mangoes were far more preferred by consumers than wine made using mangoes with peels. Five (5) major classes of aromatic volatiles were identified in all must and wine samples. Acetaldehyde and ethyl caprylate were present in all treatments, followed by isobutyraldehyde and 2, 3 Butanedione. Some volatiles identified appeared to be mango cultivar specific (Benzaldehyde and 1-methyl-2-pyrrolidone) while other volatiles appeared to be unique to the yeast strain employed (Ethyl butyrate).
Fermentation Capacity of Yeasts Using Mango (Mangifera indica Linn.) as Substrate
(Food Science and Quality Management, 2013) Kamassah, Anthony K.Q.; Saalia, Firibu K.; Osei-Fosu, Paul; Mensah-Brown, Henry; Sinayobye, Emmanuel; Tano-Debrah, Kwaku
The goal of this study was to address the problem of large post harvest losses of mangoes by employing yeast fermentation technology to produce a more stable, value-added product in this case fruit wine. The design of the study involved determination of the fermentative capabilities of four commercial yeast types on musts obtained from an improved (Keitt) mango cultivar that is popularly cultivated in some parts of Ghana for export. The characteristics of the mango musts that were monitored included total soluble solids (TSS), pH and total acidity (TA), microbial populations (aerophilic mesophiles, yeasts and Acetic acid Bacteria), alcohol content and colour over the course of the fermentations. Descriptive and hedonic sensory evaluation was carried out on the ferments obtained from all treatments. Results showed that two of the yeast types namely; Red Star Pasteur and Red Star Montrachet displayed superior fermentation characteristics and produced mango wines that were acceptable by both descriptive and affective sensory panels.
Calculation Of Interfacial Tensions Between Macromolecular Solutions And Soltrol-130 From Contact Angles Measurements
(ARPN Journal of Engineering and Applied Sciences, 2013-02) Sinayobye, E.; Mensah-Brown, H.; Yaya, A.; Kakane, V. C. K.; Baryeh, E. A.
The determination of the surface tension of some liquids or solutions has been carried out using a tensiometer. The determination of the contact angle between the liquids and a planar surface has also been carried out using photography. Polar and dispersive contributions of the surface tension were obtained by calculation while the polarities of the liquids and solutions were determined applying Wu equations. This method gave the different results for solutions prepared from macromolecular compounds (acroleine - ethanolamine macromolecular solution 1g/l, acroleine - diethanolamine macromolecular solution 1g/l, polyglutaraldehyde-ethanolamine macromolecular solution 0.7 g/l and polyglutaraldehyde - diethanolamine macromolecular solution 1 g/l) synthesized by Malonda from glutaraldehyde and acroleine. The dispersive and polar contributions of the surface tension were computed and used to calculate the interfacial tensions of solutions by the simple measurement of the contact angle. The results have revealed that the computed interfacial tensions were comparable to the values measured directly by the tensiometer for polyglutaraldehyde- ethanolamine macromolecular solution 0.7 g/l and polyglutaraldehyde - diethanolamine macromolecular solution 1 g/l) making an interface with Soltrol-130 of 17.1 and 16.9 dynes/cm compared to direct measured values of 17.2 and 17.7 dynes/cm respectively representing 1% and 5% error, respectively.
Optimization of Blanching Time, Sodium Metabisulphite (Na 2 S2O5 ) Concentration and Processing Time on Vitamin C Content, Microbial Quality and Sensory Characteristics during Canning of Green Pepper (Capsicum sinensis) Using Response Surface Methodology
(Journal of Food Science and Engineering, 2013-06-20) Afoakwa, Emmanuel Ohene; Mensah-Brown, Henry; Hinneh, Michael
Response surface methodology and central composite rotatable design (CCRD) for K = 3 were used to investigate the combined effect of blanching time (0-1 min), processing time (10-30 min) and sodium metabisulphite (Na 2S2O5) salt concentration (0%-2%) on vitamin C content, hardness (texture), microbial count and color intensity of green pepper (Capsicum sinensis) during canning. Blanching, processing time and sodium metabisulphite (Na 2S2O5) salt concentration all had variable effects on the vitamin C, microbial quality and sensory characteristics of the canned green peppers. Significant (P < 0.05) interactions were noted between all the factors with high regression coefficients (78.7%-97.0%). Increasing processing time caused significant decreases in vitamin C and microbial load of the product. However, salt concentration had only marginal and insignificant effect on the vitamin C content of the canned product. Sensory evaluation on the product showed that both the pre-processing conditions and of blanching and salt concentrations, and the processing time had varied effects on the color and hardness of the products. Hardness of the canned products generally decreased with increasing processing time and blanching time, while only minimal and insignificant effects were noted with blanching time. Increasing blanching time caused significant increasing retention of the dark green color of the peppers with only slight but insignificant increases noted with processing time, while increases in salt concentration consistently reduced the dark green color of the products. The optimum pre-processing and processing conditions that yielded products with high preference and consumer-acceptability were: blanching time of 0 min, processing time of 10 min and sodium metabisulphite concentration of 0.2%.
Achieving higher GDP growth rates in Ghana
(Academic Research International, 2013-07) Enu, Patrick; Havi, E.D.K.; Osei-Gyimah, F.; Attah-Obeng, Prudence; Opoku, C.D.K.
The study is on achieving higher GDP growth in Ghana: which sector is to lead. The main objective of this paper was to examine the contributions of the agricultural, service and industrial sectors to economic growth in Ghana. Time series data from 1966 to 2011 on all the variables of interest was obtained from the World Development Indicators 2012 series. The Ordinary Least Squares estimation technique was used for the analysis. The results showed that a 1% increase in the growth of the agricultural sector will cause GDP growth to increase by 0.452849%. Also, a 1% increase in the growth of the services sector will lead to 0.376308% increase in GDP growth. Finally, 1% increase in the growth of the industrial sector will bring 0.1827% increase in GDP growth. All the explanatory variables are statistically significant at the 5% level of significance. It is concluded that the agriculture sector contributed most to the overall growth. It is recommended that for Ghana to achieve higher GDP growth rate, she should activate/strengthen the agricultural sector to lead the growth in the Ghanaian economy
Which macroeconomic factors influence agricultural production in Ghana
(Academic Research International, 2013-09) Enu, Patrick; Attah-Obeng, Prudence
This study identifies the macroeconomic factors which influence agricultural production in Ghana. The main purpose of the study is to find out the key macro factors that influence agricultural production in Ghana. The Cobb-Douglas production was employed and the Ordinary Least Squares estimation technique was used. Our dependent variable is agricultural output. The independent variables are labour force, inflation, real exchange rate and Real GDP per capita. We found that 1% increase in labour force caused agricultural production to decrease by 0.655946%. Also a 1% increase in inflation caused agricultural production to increase by 0.00459045%. In addition, a 1% increase in real exchange rate caused agricultural production to increase by 0.083949%. Finally, a 1% increase in real GDP per capita caused agricultural production to decrease by 1.05825%. Apart from inflation, labour force, real exchange rate and real GDP per capita were statistically significant. Therefore, the key macro economic factors that influence agricultural production in Ghana are labour force, real exchange rate and real GDP per capita. The agricultural sector should be made more attractive and conductive to ensure continuous production of food in Ghana.
The relationship between GDP growth rate and inflationary rate in Ghana: an elementary statistical approach
(Academic Research International, 2013-09) Enu, Patrick; Attah-Obeng, Prudence; Hagan, Edmond
The study determines the relationship between GDP (Gross Domestic Product) growth rate and inflationary rate in Ghana from the period 1980 to 2012. The study employs the methods of scatter plot, correlation analysis and simple linear regression estimated using OLS (Ordinary Least Squares). All the three approaches proved that there is a strong negative linear relationship between GDP growth rate and inflation rate in Ghana. That is a 1% increase in inflation rate will cause GDP growth rate to decrease by 0.0864724%. However, a 1% decrease in inflation rate will cause GDP growth rate to increase by 0.0864724%. This value is statistically significant at the 5% level of significance. Therefore, policy makers should formulate and implement monetary, fiscal and physical policies that will continue to keep inflation rate downward to enhance economic growth and stability
Optimization Of The Production Of Lubricating Oil From Re-Refined Used Lubricating Oil Using Response Surface Methodology
(ARPN Journal of Engineering and Applied Sciences, 2013-09) Mensah-Brown, Henry
Response surface methodology was successfully employed in the optimization of the production of lubricating oil from re-refined used lubricating oils. The re-refined lubricating oil was obtained from caustic treatment and vacuum distillation of used automotive gasoline engine lubricating oils. A 23 factorial design augmented with seven experimental points to form an orthogonal central composite design (CCD) to accommodate all second order effects was employed in this study. Lubricating oil additives namely oxidation/corrosion inhibitor, detergent and dispersant were used as independent variables. The extent of deterioration of the lubricating oil was investigated using neutralization number, sludge deposition and corrosion of carbon steel as responses. Optimal additive levels of 0.99% (v/v) oxidation/corrosion inhibitor, 1.33% (v/v) detergent and 3.0% (v/v) dispersant; were used with a blend of re-refined used lubricating oil and virgin bright lube stock in the ratio 3:1 to obtain an SAE 40 grade lubricating oil suitable for automotive gasoline engines.
Variability In Biochemical Composition And Cell Wall Constituents Among Seven Varieties In Ghanaian Yam (Dioscorea Sp.) Germplasm
(African Journal of Food, Agriculture, Nutrition and Development, 2013-09) Afoakwa, E. O; Polycarp, D; Budu, A. S; Mensah-Brown, H; Otoo, E
This work characterized the most cultivated and consumed yam (Dioscorea) cultivars within the Ghanaian yam germplasm based on their biochemical and cell wall constituents to assess their potential alternative food and industrial processing applications. Samples were analyzed for their biochemical composition - starch, amylose, amylopectin, total sugars, reducing sugars and non-reducing sugars along the head, middle and tail regions of each tuber using standard analytical methods. Cell wall constituents - acid detergent fibre, neutral detergent fibre, acid detergent lignin, cellulose and hemicellulose of each tuber were also determined using standard analytical methods. The results showed no significant differences at p<0.05 in biochemical compositions along the length of the studied cultivars. D. cayenensis (Pure-yellow), D. rotundata (Pona) and D. alata (Matches) were found to have high starch contents (63.16-65.69%, 63.54-65.30% and 63.24-65.17% respectively). Amylose content was observed to vary along the length of the tubers for the varieties studied. D. alata (Matches) was observed to contain the highest amylose content of 19.66-20.64%. No identifiable trend was however, observed for the amylopectin content along the length between the varieties investigated. D. bulbifera recorded the lowest amylopectin content of 41.29%, 43.59% and 44.63% while D. esculenta had the highest with 49.84%, 50.24% and 50.13% along the tail, middle and head sections respectively. Total sugar content varied significantly (p<0.05) along the lengths of all the varieties investigated. It was higher at the tail portions for all the varieties studied than the head regions; the middle portions recorded the least. D. bulbifera recorded highest total sugar contents (4.74-4.84%) and total sucrose (3.58-3.64%). There were significant differences (p<0.05) in the cell wall constituents of the yam varieties. Cellulose was found to be the most common cell wall component with D. rotundata having the highest level of 3.36% whilst D. dumetorum had the least (1.56%). Hemicellulose content ranged between 0.42 g/100g in D. alata to 4.58 g/100g in D. esculenta whiles lignin content ranged from 1.56 g/100g in D. dumetorum to 2.87 g/100g for D. praehensalis. There were significant differences (p<0.05) in the neutral detergent fibre found in Dioscorea esculenta and the other yam species. It ranged from 1.18 g/100g in D. alata to 5.46 g/100g in D. esculenta. Less than 1% of acid detergent fibre was identified in the yam varieties, suggesting varied levels of biochemical composition and cell wall constituents in the different yam varieties.
Impact of macroeconomic factors on industrial production in Ghana
(European Scientific Journal, 2013-10) Enu, Patrick; Hagan, Edmund; Attah-Obeng, Prudence
The article looks at the impact of macroeconomic indicators on industrial production in Ghana. The ordinary least squares estimation technique is utilized given the sample size of 21 due to the unavailability of data. The study identified real petroleum prices (-), real exchange rate (-), import of goods and services (+) and government spending (+) as the key macroeconomic factors that influence industrial production in Ghana. Based on the findings, we recommend that the government of Ghana should continue to stabilize the macroeconomic environment of Ghana in order to achieve industrial growth and development.
Effects of Fermentation and Drying on the Fermentation Index and Cut Test of Pulp Pre-conditioned Ghanaian Cocoa (Theobroma cacao) Beans
(Journal of Food Science and Engineering, 2013-11-20) Kongor, John Edem; Takrama, Jemmy Felix; Budu, Agnes Simpson; Mensah-Brown, Henry; Afoakwa, Emmanuel Ohene
Investigations were conducted to establish effects of fermentation and drying on the fermentation index (FI) and cut test of pulp pre-conditioned Ghanaian cocoa beans using a 4  3 full factorial experimental design with the principal factors being pod storage (0, 3, 7 and 10 d) and fermentation time (0, 3 and 6 d) to study the changes occurring during the fermentation process. The study also used a 4  3 full factorial design with pod storage (0, 3, 7 and 10 d) and drying time (0, 3 and 7 d) being the principal factors investigated to study the changes occurring during the drying process. FI and cut test of the beans were studied during fermentation as well as the drying process. FI of the beans increased significantly with pod storage and fermentation but decreased slightly during drying. FI of the unfermented beans increased slightly from 0.674 for the unstored pods to 0.763 after 10 days of pod storage. The FI of the fermented beans (six days fermentation) also increased from 1.390 for the unstored pods to 1.424 for pods stored for 10 days. It decreased from 1.389 at the start of drying for the unstored pods to 1.105 for pods stored for 10 days at the end of drying (seven days). FI of all the beans were however, above 1.0 at the end of fermentation and drying for all pod storage treatments. Cut test revealed that storage of pods for 3, 7 and 10 days increased the percentage of brown beans by 66%, 94% and 72%, respectively, by the sixth day of fermentation. Percentage of brown beans decreased to 61%, 76% and 63%, respectively, for pods stored for 3, 7 and 10 d at the end of drying (seven days). Cocoa pods can be stored for up to 10 days, fermented for six days and dried for seven days with the necessary formation of brown pigments characteristics of well fermented and dried cocoa beans
Changes in Nib Acidity, Proteolysis and Sugar Concentration as Influenced by Pod Storage and Roasting Conditions of Fermented Cocoa (Theobroma cacao) Beans
(Journal of Food Science and Engineering, 2013-12-20) Ofosu-Ansah, Eric; Budu, Agnes Simpson; Mensah-Brown, Henry; Takrama, Jemmy Felix; Afoakwa, Emmanuel Ohene
Changes in nib acidity, protein and sugar concentration during roasting of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans were investigated. A 4 × 4 full factorial design with the principal experimental factors as pod storage (0, 3, 7 and 10 d) and roasting time (0, 15, 30 and 45 min) were used. The roasted samples were evaluated for pH, titratable acidity, protein content and sugars concentrations using standard methods. Increasing pod storage caused consistent increases in pH with concomitant decreases in titratable acidity, whereas increasing roasting time caused only marginal and insignificant changes in pH but significantly decreased the titratable acidity. The protein content decreased significantly (P < 0.05) with increasing pod storage and roasting time. Reducing sugars increased marginally with increasing pod storage treatments whiles increasing roasting time significantly (P < 0.05) decreased the reducing sugars of the beans for all pod storage. The non-reducing sugar and total sugar content of the beans decreased significantly from 3.493 mg/g to 2.641 mg/g and from 9.284 mg/g to 8.891 mg/g, respectively, for pods stored from 0 to 10 days while roasting time caused slight decreases in non-reducing sugars with a considerable decrease in total sugars. Pod storage up to seven days decreased considerable the nib acidity (non-volatile acids), non-reducing sugars and total sugars while roasting up to 45 min at 120 °C caused dramatic decreases in the nib acidity and reducing sugars with only marginal decreases in non-reducing sugars and total sugars.
The effect of fiscal policy and monetary policy on Ghana’s economic growth: Which policy is more potent?
(International Journal of Empirical Finance, 2014) Havi, Emmanuel Dodzi K.; Enu, Patrick
The aims of this study were to examine the relative importance of monetary policy and fiscal policy on economic growth in Ghana and then determine which of these two policies is more powerful in promoting economic growth in Ghana. The study period was from 1980 to 2012. The method of Ordinary Least Squares estimation technique was used in this study. The results obtained from the three multiple regressions were spurious free. The study revealed that monetary policy impacts on the Ghanaian economy positively. Also, the study found that fiscal policy affected the Ghanaian economy positively. Finally, the study revealed that monetary policy is more powerful in promoting economic growth in Ghana. The study recommends that monetary policies implemented by the Bank of Ghana should promote favorable investment atmosphere through appropriate stabilization of interest rates, lending rates, inflationary rates, and exchange rates to promote and ensure economic growth, economic stability, economic sustainability and economic development in Ghana
Road traffic accidents and macroeconomic conditions in Ghana
(Social and Basic Sciences Research Review, 2014) Enu, Patrick
The main objectives of the study are to determine the impact of road traffic accidents on economic growth and also examine the effect that macroeconomic variables have on road traffic crashes in Ghana. The ordinary least squares method of statistical estimation was used in this study. The results obtained were very robust and valid. The study revealed that road traffic accidents affect economic growth negatively and the degree of the negative effect is 0.209588%, implying that, increase in road traffic accidents in Ghana, is a greater cost to the nation, all other things being constant. The study showed that, the major macroeconomic variables that affect road traffic accidents in Ghana are the size of the Ghanaian economy (GDP), standard of living of the citizens of Ghana (GDP per capita) and government spending. The study recommended that the use of safety helmet and belt must be enforced as well as strict rules regarding license issuing and ban of using mobile phone while driving
Competitive Tendering, an Effective Tool in Ensuring Value for Money in Public Sector Procurement: A Case Study at “Ahanta West District Assembly” A District in the Western Part of Ghana
(Global Journal of Management Studies and Researches, 2014) Ackah, David; Agboyi, Makafui R.; Adu-Gyamfi, Lydia; Enu, Patrick
This research report was carried out on the topic, “competitive tendering as an effective tool in ensuring value for money in public sector procurement’’. The main objective for this study was to examine how competitive tendering could be used as an effective tool to achieve value for money in public sector procurement at the Ahanta West District Assembly. The researcher administered twenty (20) questionnaires to some selected departments in the organization, specifically the procurement unit, the stores department, the accounting department and then the engineering department. The researcher used purposive sampling as a technique to gather ample information for this work. By purposive sampling, the researcher targeted those departments within the organization whose daily activities have direct bearing on procurement. Information gathered were analyzed critically and presented in the form of tables which is readily understandable. It was found out from the analyses that the Ahanta West District Assembly uses the competitive tendering methods in awarding most of their contracts thereby procuring goods, works and services at affordable and competitive prices. However the major problem identified was that, the processes involved are seen to be complex more especially for some contractors and those employees who have little knowledge in procurement when it comes to works and also the problem of political interference .The researcher finally recommended that series of workshops and seminars should be organized for both procurement officers especially new ones who have little knowledge in practical procurement when it comes to works and potential contractors so that they will have more insight into what goes into the preparations or processing of tender documents and lastly the Public Procurement Authority (PPA) should institute measures to monitor the adherence to the public procurement Act 663 in all public institutions.

Browse

Browsing RESEARCH PUBLICATIONS by Issue Date