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APPLICATION OF DIGITAL LITERACY SKILLS BY POSTGRADUATE STUDENTS TO ACCESS AND USE ELECTRONIC RESOURCES AT STRATHMORE UNIVERSITY LIBRARY, KENYA
(Moi University, 2024-12-15) Kiprop, Alfred M.
Digital literacy skills are vital in enhancing confidence in access and use of
electronic resources in academic libraries and easing the difficulties associated with
their usage. Postgraduate students are necessitated to acquire digital literacy skills as
this would guarantee their adequate access and use of electronic resources for
learning, course work, teaching and research work. The study aimed to investigate
the application of digital literacy skills on access and use of electronic resources by
postgraduate students at Strathmore University with a view to proposing
interventions to improve digital literacy skills. The objectives of the study were to:
investigate the level of digital literacy skills on access and use of electronic resources
by postgraduate students; examine the application of ICTs and digital literacy skills
in facilitating adequate access and use of electronic resources; find out the type of
digital literacy training programmes in place for postgraduate students in facilitating
access and use of electronic resources; identify challenges faced by postgraduate
students concerning digital literacy skills on access and use of electronic resources
and suggest ways of improving digital literacy skills to facilitate access and use of
electronic resources. The study was underpinned by the Student's Digital Literacy
and the Horizontal Pyramid Models. A mixed-method approach was adopted taking
on board survey design applied within a single case study in line with concurrent
parallel design. Quantitative data was collected from postgraduate students and
qualitative data from library staff. The sample consisted of 184 postgraduate students
randomly sampled from 776 postgraduate students. The 30% rule according to
Neuman was used. Five library staff were purposively sampled. Qualitative data
were analyzed using content analysis while quantitative data were analyzed using
frequency distribution and cross tabulation methods. Tables, charts, graphs and
thematic discussions were used to present the data. The findings of the study
revealed that postgraduate students possess different levels of digital literacy skills
needed to access and use electronic resources; 79 (43%) of postgraduates and library
staff digital literacy skills were inadequate and therefore limits access to and
utilization of electronic resources; although ICT and digital literacy skills supported
expanded access to electronic resources databases and improved learning
opportunities at SUL, 134(72.9%) of the postgraduate students stated that ICT
facilities were inadequate; the library has an ICT and collection development policy
but suffers from a lack or absence of an electronic resources policy that underpins
digital literacy skills; and despite digital literacy programmes being in place
90(48.9%) of postgraduate students indicated that the training was inadequate
resulting to insufficient levels of digital literacy skills among others. The study
concludes that the digital literacy skills of postgraduate students at Strathmore
University library are inadequate and this limits the utilization of electronic
resources. The study recommends regular digital literacy and electronic resources
training to improve the level of digital literacy skills of postgraduate students;
increase and improvement of ICT facilities; establishment of an electronic resources
policy; reviewing of ICT policies to underpin digital literacy skills and the use of
electronic resources; and regular reskilling and upskilling of the library staff on
digital literacy. Facilitate adequate access and use of electronic resources by
facilitating postgraduate students in carrying out their academic tasks with ease.
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Effects of School based factors on learners' Academic achievement in mathematics in Public mixed day Secondary Schools in Marigat Sub-County, Kenya
(Bomet University, 2025-12-15) Rop, Ronald R.
Prokaryotic diversity and composition within equatorial lakes Olbolosat and Oloiden in Kenya (Africa)
(ELSEVIER :www.sciencedirect.com/journal/current-research-in-microbial-sciences, 2021-12-26) Wafula, Eliud N.; et.al
Total community 16S rDNA was used to determine the diversity and composition of bacteria and archaea within
lakes Olbolosat and Oloiden in Kenya. The V3-V4 hypervariable region of the 16S rRNA gene was targeted since
it’s highly conserved and has a higher resolution for lower rank taxa. High throughput sequencing was performed
on 15 samples obtained from the two lakes using the Illumina Miseq platform. Lakes Olbolosat and Oloiden
shared 280 of 10,523 Amplicon Sequence Variants (ASVs) recovered while the four sample types (water, mi
crobial mats, dry and wet sediments) shared 4 ASVs. The composition of ASVs in lake Olbolosat was highly
dependent on Cu+, Fe2+, NH4+, and Mn2+, while L. Oloiden was dependent on Mg2+, Na+, Ca2+, and K+. All the
alpha diversity indices except Simpson were highest in the dry sediment sample (EC1 and 2) both from lake
Oloiden. The abundant phyla included Proteobacteria (33.8%), Firmicutes (27.3%), Actinobacteriota (21.2%),
Chloroflexi (6.8%), Cyanobacteria (3.8%), Acidobacteriota (2.8%), Planctomycetota (1.9%) and Bacteroidota
(1.1%). Analysis of similarity (ANOSIM) revealed a significant difference in ASV composition between the two
lakes (r =0.191, p =0.048), and between the sample types (r =0.6667, p =0.001). The interaction network for
prokaryotic communities within the two lakes displayed Proteobacteria to be highly positively connected with
other microbes. PERMANOVA results suggest that temperature controls the functioning of the two ecosystems.
Potential Role of African Fermented Indigenous Vegetables in Maternal and Child Nutrition in Sub-Saharan Afric
(Hindawi International Journal of Food Science, 2021-12-15) Wafula, Eliud N.; et.al
Hunger and malnutrition continue to affect Africa especially the vulnerable children and women in reproductive age. However,
Africa has indigenous foods and associated traditional technologies that can contribute to alleviation of hunger, malnutrition,
and communicable and noncommunicable diseases. The importance of African indigenous vegetables is undeniable, only that
they are season-linked and considered as “food for poor” despite their high nutritional contents. The utilization of African
indigenous vegetables (AIVs) is hindered by postharvest losses and antinutrients affecting the bioavailability of nutrients. In
Africa, fermentation is among the oldest food processing technologies with long history of safe use. Apart from extending shelf
life and improving food organoleptic properties, fermentation of African indigenous vegetables (AIVs) is known to improve
food nutritional values such as proteins, minerals, vitamins, and other beneficial phytochemicals. It can also increase
bioavailability of various vitamins, minerals, and phytochemicals and increase synthesis of vital blood pressure regulators thus
protecting against cardiovascular diseases and cancer and further helping fight certain malnutrition deficiencies. Some lactic
acid bacteria (LAB) involved in food fermentation are known to produce exopolysaccharides with cholesterol-lowering,
immunomodulator, antioxidant, and anticancer properties. Fermented foods (vegetables) are superior in quality and safety
since most microorganisms involved in fermentation are good starter cultures that can inhibit the growth of foodborne
pathogens and detoxify harmful compounds in foods. Thus, fermented foods can boost growth and well-being in children and
women due to their higher nutritional contents. Therefore, fermentation of AIVs can contribute to the attainment of food and
nutrition security especially among women and children who rely on these vegetables as a staple source of micronutrients and
income. These benefits have a positive impact on the implementation of the second sustainable development goals and African
Union agenda 2063. This review is aimed at shedding light on the potential of African fermented indigenous vegetables in
combating maternal and child malnutrition in Sub-Sahara Africa
Phenotypic and genotypic characterization of lactic acid bacteria isolated from spontaneously fermented vegetable amaranth
(African Journal of Food Science, 2021-05-25) Wafula, Eliud N.; et.al
Lactic acid bacteria (LAB) are Gram-positive, non-spore-forming, catalase-negative cocci or rod-shaped
bacteria that produce lactic acid as a major fermentation product. They are also involved in the
production of fermented foods. They have applications in industry and human health, such as food
preservation and probiotics. The aim of this research was to isolate, characterize, and classify
indigenous lactic acid bacteria from fermented vegetable amaranth, a leafy vegetable native to Africa.
The isolates' 16S rRNA gene was amplified using bacterial universal primers 27F and 1492R. From
fermented vegetable amaranth, a total of 15 LAB were isolated were grouped into the genera
Lactobacillus, Lactococcus, and Weissella based on 16S rRNA gene analyses. Lactobacillus plantarum
dominated vegetable amaranth fermentation, accounting for 60% of all isolates.