Summary The proximate composition and functional properties of raw and heat‐processed velvet bean (Mucuna pruriens (L.) DC. var utilis) flours were studied. The flours were prepared by soaking raw beans for 14 h, boiling for 30 min (heat‐processed), manual dehulling, oven‐drying (65 °C) and milling. The heat‐processed flour contained 6.8% moisture, 24.3% protein, 4.9% fat, 1.3% crude fibre, 3.5% ash and 61.2% carbohydrate. The flour was rich in potassium (125 mg/100 g), zinc (9.8 mg/100 g) and phosphorus (361 mg/100 g). Differences in proximate and mineral composition of raw and heat‐processed flours were not significant. The flours showed minimum protein solubility at pH 4.5 and formed reasonably stable emulsions and foams. Compared to raw flour, heat‐processed flour had better water and fat absorption capacities, but lower protein solubility, emulsion and foam capacities. The flours have potential for food product development.

Quality protein maize (QPM) is a high-lysine, hightryptophan variety. The essential amino acid profile, the protein efficiency ratio (PER) of mixtures of QPM and normal maize, and the hedonic response to three traditional foods were studied with four QPM varieties. The lysine content of the QPM varieties ranged from 3.7 to 4.2 g/100 g protein and was significantly (p < .05) higher than that for normal maize (2.6 to 3.1 g/100 g protein), but lower than the FAO-recommended human level of 5.0 g/100 g protein, The PER values of normal maize showed significant (p < .05) improvement at replacement levels of 60% or more with QPM. The overall acceptability scores showed that QPM varieties were equally acceptable as normal maize in ga kenkey and were preferred to the local normal maize in tuo zafi. The tropical Ghanaian QPM varieties have enhanced amino acid profiles and were acceptable in traditional foods.

Reports on the nutritional composition of cowpea leaves have been limited to a small number of lines and the palatability characteristics of leaves apparently have not been studied. This study was therefore undertaken on cowpea leaves to determine the nutrient composition of fifteen varieties and the sensory attributes of ten varieties grown in Ghana. Nutritional components studied were moisture, protein, phosphorus and ascorbic acid. The sensory attributes included leaf size, taste and overall acceptability. There were significant (p > 0.05) differences among varieties in all nutrient components (fresh and dry weight basis), leaf size and overall acceptability. The nutrient composition values, on a dry weight basis, ranged from 9.4 to 13.0% for moisture, 303.8 to 468.9 mg/100 g for phosphorus, 33.5 to 148.0 mg/100 g for ascorbic acid, and 27.1 to 34.7% for protein. Differences in the sensory scores of leaves for taste were not significant (p > 0.05). Overall acceptability positively correlated with leaf size. Moisture content was negatively correlated with overall acceptability, phosphorus and ascorbic acid. Results can be exploited in a breeding program to develop nutritionally superior and acceptable cowpea varieties which can be used for harvesting of both leaves and seeds.

This paper provides perspectives on organisational effectiveness and a theoretical rationale for the strategic development of an industry organisation (association). A qualitative approach using case study and grounded theory was adopted in this study. Semi-structured interviews were held with the leadership and an expert group of stakeholders to explore perspectives on the strategic development of the industry organisation. The data were complemented by documentary analysis of strategic plans and articles on the organisation. Strategic perspectives highlighted the themes of effective organisational development (organisational capability): governance, people development, financial viability, operations, service delivery and external relations; and the dynamic capabilities framework of capability exploitation (extracting maximum economic returns from current resources) and capability exploration (development of new capabilities). While the research approach may limit generalisability, the study suggests that the dynamic capabilities perspective provides the much needed theoretical rationale that can be an aid to management endeavouring to build competitive industry organisations.

Internet banking strategies should enhance customers' online experiences which are affected by trust and security issues. This study provides perspectives of users and nonusers on internet banking security with a view to understanding trust and security factors in relation to adoption and continuous usage. Perception of internet banking security influenced usage intentions. Nonusers viewed internet banking to be insecure but users perceived it to be secure with perceived ease of use influencing continuous usage. Perception of internet banking security was positively influenced by trust in the internet banking system, trust of the provider, threat awareness, availability of information and education but showed a negative relationship with age. The study suggests that internet banking security strategy may consider the generation gap in adoption and should continuously aim at securing customers' trust of the providers' online brand's security, including the provision of security information and education.