Browsing by Author "Michael, Grace"

Now showing 1 - 2 of 2
  • Thumbnail Image
    Item
    An assessment of corporate change management: a case of Airtel (T) head office Dar es Salaam
    (University of Dar es Salaam, 2015) Michael, Grace
    The purpose of this study was to analyze the existing change management process at airtel Tanzania and come out with recommendations and framework for improving change management process. This arose from the many visible major changes that have happened at airtel within a short time. The study revealed key elements of change management process from the observations made, documents, interview and literature review. The study was qualitative. The respondents were 66, whereby 20 were technical department, 12 from marketing department, 18 from human resources department, and 16 from customer care department. It was found that effective change management is challenge as a lot of customers’ and employees’ resist it. Loss of revenue and customers churn exists due to ineffective changes leading to degradation of services. Reacting promptly to customer demands, competition and technology development is a challenge due to the current change management process. Important requirement changes from the regulatory authorities are also delayed and take long time to be implemented. Recommendations include that airtel should define and instill new values to overcome resistance to change. Build consensus among customers and stakeholders on specific changes designed to meet their demands. Airtel needs to constantly review and update its change management process, build change teams and invest in extensive training on effective change management to its employees. A framework showing step by step and recommended phases of change were also developed during this study.
  • Thumbnail Image
    Item
    Development of extruded products from mixture of Banana juice spent-pulp, maize flours and Moringa Oleifera leaf powder
    (University of Dar es salaam, 2019) Michael, Grace
    Banana juice spent pulp (BJSP) is a by-product of banana clear juice extraction. Banana juice spent pulp recovery has been impossible using traditional methods which involve mashing of peeled bananas using grasses to extract juice. Mechanical method of extracting clear banana juice is recent technology which make possible to recover the by-product (spent pulp) after pressing the mashed pulp to get clear banana juice. The spent pulp proximate composition was: 8.18%, and 1.575, 2.60%, and 0.30% and 4.04, 83.29% of moisture, ash, protein, fat, crude fibre and carbohydrate, respectively. These nutritional quality results indicated that it can be used to develop new food products for human consumption. Spent pulp-maize moringa extruded food snack was developed and ratios were BJSP (50-100%), MOLP (0-10%) and and MF (0.50%). Extrude crew speed (SS) and feed moisture content (FMC) were set at 200-400 rpm and 15.21% respectively. Experiments were designed using Design Expert software Version 11 and extraction cooking technology was used as the means of cooking the food products. Amount of iron and betacarotene content in extrudates increased with addition of MOLP, their ranges were 0.68-20.97 mg /100g and0-5.07mg respectively. Extrudates with lower moisture content (5.77%), higher expansion ratio (4.25) and wA1 (6.67 g/g) was formulated with 100% BJSP. High values of WSI 38.345 observed with BJSP and MOLP increased in the presence of low maize ratios, low SS and lower moisture content. Sensory evaluation of three selected extrudates with good functional and quality properties ranked product 707 (100% BJSP) to be the most acceptable. Hence, the study concluded that the BJSP can be utilized individually or mixed with other food materials to develop extruded ready-to-eat snack foods with good nutrional quality with appealing physics, functional and sensory characteristics.