https://journals.innovareacademics.in/index.php/ijfs/issue/feed 2022-05-27T18:51:38+0530 Editor ijfs@innovareacademics.in Open Journal Systems <p><span style="font-size: 10pt; line-height: 115%; font-family: Arial, sans-serif; color: #000033; background-image: initial; background-attachment: initial; background-size: initial; background-origin: initial; background-clip: initial; background-position: initial; background-repeat: initial;">Innovare Journal of Food Sciences is peer-reviewed,bimonthly (Onwards April 2016) Journal. The Journal publishes original research work that contributes significantly to disseminate the knowledge in Food Science and its scope is with emphasis on <strong>food nutrition, food microbiology, food analysis, probiotics and microbial protein, food chemistry, food safety and weight management.</strong>&nbsp;The Journal publishes communicated work as an Original Article or as a Short Communication and also publishes Review Articles on a current topic in the field.&nbsp;</span></p> <p><strong style="color: #000033; font-family: Cabin, 'Open Sans', sans-serif; font-size: 12px; line-height: 16.8px;"><span style="text-decoration: underline;">Abstracting and Indexing</span>-&nbsp;</strong><span style="color: #000033; font-family: Cabin, 'Open Sans', sans-serif; font-size: 12px; line-height: 16.8px;">OAI, <a href="http://scholar.cnki.net/webpress/brief.aspx?dbcode=SJQA" target="_blank" rel="noopener">CNKI (China Knowledege Resource Integrated Database)</a>, LOCKKS, Open J-Gate, Google Scholar, OCLC (World Digital Collection Gateway), UIUC</span></p> <p><span style="color: #000033; font-family: Cabin, 'Open Sans', sans-serif; font-size: 12px; line-height: 16.8px;">*applied</span></p> https://journals.innovareacademics.in/index.php/ijfs/article/view/45359 2022-05-27T18:51:38+0530 OBINNA-ECHEM PC patience.obinna-echem@ust.edu.ng AKUSU MO patience.obinna-echem@ust.edu.ng OJIAKO AC patience.obinna-echem@ust.edu.ng

<p><strong>Objectives: </strong>Effect of addition of cowpea and carrot flour on the physicochemical, proximate, and sensory properties of germinated/pre-gelatinized maize complementary food was evaluated.</p> <p><strong>Methods: </strong>Germinated and pre-gelatinized maize grains, soaked and roasted cowpea, and cleaned carrot were processed individually into flour. Maize, cowpea, and carrot flour were blended at the ratios of 95:5:0, 90:5:5, 85:10:5, 80:15:5, 75:20:5, 70:25:5, and 60:30:5 represented by letters A – G. Maize flour (100%) served as control. Analysis was by standard analytical methods.</p> <p><strong>Results: </strong>pH and total titratable acidity ranged, respectively, from 6.09 to 6.33 and 0.77 to 1.13% lactic acid. Moisture, protein, fat, ash, crude fiber, and carbohydrate content varied significantly (p≤0.05) from 8.23 to 11.48, 7.63 to 10.59, 2.72 to 6.39, 1.25 to 2.05, 2.86 to 6.63, and 66.43 to 73.59%, respectively. Energy differed significantly (p≤0.05) from 345.44 to 374.11 Kcal/100 g. Addition of cowpea and carrot flour increased the nutrient content except for carbohydrate and energy. Assessors’ degree of likeness of the gruel was from like moderately to dislike moderately with increase in cowpea addition for aroma (2.35–7.55), taste (2.70–8.10), mouth feel (3.25–7.55), thickness and consistence (2.80–7.45), and overall acceptability (2.57–7.75) except for color (3.50–7.60), with no significant (p≥0.05) difference in texture (3.05–4.50). Sample G with 30% cowpea addition had significantly (p≤0.05) the highest protein content but the least degree of likeness for all sensory attributes except color.</p> <p><strong>Conclusion: </strong>An addition of up to 10% cowpea with 5% of carrot flour for improved protein and acceptable sensory attributes is recommended.</p>

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