Search results

Keeping happy and committed workers is an imperative goal for organisations in any field, including higher education. Institutions must, however, have a thorough understanding of the elements that influence various organisational commitment levels before they can develop human resource management guidelines and procedures that work. Hence, by using social exchange theory, this study aimed to investigate the connection between work–life balance (WLB), job satisfaction and organisational commitment among a sample of Zimbabwean higher education institutions. These factors have received relatively minimal attention in academic institutions, particularly in developing nations.

A cross-sectional survey was conducted, using convenience sampling, to examine 224 members of the teaching staff from two universities in western Zimbabwe. The collected data were analysed using partial least squares structural equation modelling.

The results revealed that WLB significantly predicted job satisfaction. Furthermore, the relationship between WLB and affective and normative commitment was found to be indirect and mediated by job satisfaction.

The results of this study suggest that WLB and job satisfaction are crucial factors for higher education institutions that aim to secure their talented faculty's affective and normative commitment. Therefore, universities should implement firm policies and practices that encourage academic staff to maintain a healthy WLB and enhance job satisfaction.

The study's main contribution is the development of a conceptual model that contributes to the ongoing scholarly discourse on how to enhance organisational commitment among academic staff in under-resourced higher education institutions, as well as the concomitant implications for human resource policies within these institutions.

The aim of the study is to determine the microbial, physico‐chemical and nutritional changes that take place during the four‐day traditional preparation of wine from the fruits of Marula (Sclerocarya birrea subspecies Caffra) tree in Zimbabwe. It must be noted that Marula is documented as a drought‐resistant plant.

The fruits used in the study were taken from four trees growing in different locations. The fermenting microbial populations were isolated using potato dextrose, tomato juice and nutrient agars, and then identified to genus level using simple biochemical tests. The physico‐chemical changes determined were pH, titratable acidity, sugar and alcohol content. The alcohol content was determined using the Anton Paar beer analyzer, while nutritional changes, evaluated as changes in ascorbic acid (vitamin C) levels, were determined using the 2, 6 dichlorophenolindophenol titrimetric method.

During fermentation there was a gradual decrease in the bacterial population, and an increase in yeast counts. The pH and sugar contents decreased, while the average alcohol content increased to an average 2 per cent. The fermented Marula juice retained 72 per cent of the initial ascorbic acid content (a decrease from 133 to 96 mg/100 g) compared with orange juice subjected to similar conditions, which retained 40 per cent ascorbic acid levels (decrease from 60 to 24 mg/100 g).

The low pH of Marula wine could contribute to the microbiological safety of the product and relative stability of ascorbic acid. Marula wine produced after four days of fermentation is still an importance source of ascorbic acid.