Subjects -> FOOD AND FOOD INDUSTRIES (Total: 395 journals)
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    - FOOD AND FOOD INDUSTRIES (277 journals)

FOOD AND FOOD INDUSTRIES (277 journals)            First | 1 2     

Showing 201 - 62 of 62 Journals sorted alphabetically
Journal of Medical Nutrition and Nutraceuticals     Open Access   (Followers: 4)
Journal of Medicinal Food     Hybrid Journal   (Followers: 1)
Journal of Medicinal Herbs and Ethnomedicine     Open Access  
Journal of Muscle Foods     Hybrid Journal  
Journal of Nutritional Ecology and Food Research     Full-text available via subscription  
Journal of Nuts     Open Access   (Followers: 2)
Journal of Plant Stress Physiology     Open Access  
Journal of Sensory Studies     Hybrid Journal  
Journal of Spices and Aromatic Crops     Open Access   (Followers: 2)
Journal of Texture Studies     Hybrid Journal   (Followers: 1)
Journal of the Science of Food and Agriculture     Hybrid Journal   (Followers: 15)
JSFA reports     Full-text available via subscription  
Jurnal Pengabdi     Open Access  
Jurnal Teknologi & Industri Hasil Pertanian     Open Access  
Jurnal Teknologi Dan Industri Pangan     Open Access  
Latin American Perspectives     Hybrid Journal   (Followers: 15)
Lebensmittelchemie     Hybrid Journal   (Followers: 1)
Legume Science     Open Access  
LWT - Food Science and Technology     Open Access   (Followers: 6)
Malaysian Journal of Halal Research Journal     Open Access  
Measurement : Food     Open Access   (Followers: 1)
Meat and Muscle Biology     Open Access  
Meat Science     Hybrid Journal   (Followers: 2)
Meat Technology     Open Access  
Meyve Bilimi     Open Access  
Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi     Open Access  
NFS Journal     Open Access  
Nigerian Food Journal     Full-text available via subscription   (Followers: 2)
NJAS : Wageningen Journal of Life Sciences     Hybrid Journal  
npj Science of Food     Open Access  
Nutrition and Dietary Supplements     Open Access   (Followers: 15)
Nutrition Bulletin     Hybrid Journal   (Followers: 11)
Obesity Facts     Open Access   (Followers: 9)
Oilseeds and fats, Crops and Lipids     Open Access  
Open Bioactive Compounds Journal     Open Access  
Open Food Science Journal     Open Access  
Pakistan Journal of Nutrition     Open Access   (Followers: 2)
Perspectivas en Nutrición Humana     Open Access   (Followers: 2)
PHAGE     Full-text available via subscription   (Followers: 7)
Quality Assurance and Safety of Crops & Food     Full-text available via subscription   (Followers: 1)
Quality of Life     Open Access   (Followers: 4)
Renewable Agriculture and Food Systems     Hybrid Journal   (Followers: 15)
Research & Reviews : Journal of Food Science and Technology     Open Access  
Research Journal of Seed Science     Open Access   (Followers: 1)
Review of Agricultural, Food and Environmental Studies     Hybrid Journal  
Reviews in Aquaculture     Hybrid Journal   (Followers: 10)
Revista Complutense de Ciencias Veterinarias     Open Access  
Revista Verde de Agroecologia e Desenvolvimento Sustentável     Open Access   (Followers: 3)
Savannah Journal of Research and Development     Open Access  
Segurança Alimentar e Nutricional     Open Access  
Selçuk Tarım ve Gıda Bilimleri Dergisi     Open Access  
Sri Lanka Journal of Food and Agriculture     Open Access   (Followers: 1)
Starch / Staerke     Hybrid Journal   (Followers: 3)
Sustainable Food Production     Open Access  
TECA : Tecnologia i Ciència dels Aliments     Open Access  
Theory and Practice of Meat Processing     Open Access   (Followers: 1)
Translational Animal Science     Open Access  
Trends in Food Science & Technology     Hybrid Journal   (Followers: 15)
UNICIÊNCIAS     Open Access  
Universal Journal of Food and Nutrition Science     Open Access   (Followers: 4)
University of Sindh Journal of Animal Sciences     Open Access  
Urban Agricultural & Regional Food Systems     Open Access   (Followers: 1)
Vitae     Open Access  
World Food Policy     Hybrid Journal   (Followers: 3)

  First | 1 2     

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Journal Cover
Sustainable Food Production
Number of Followers: 0  

  This is an Open Access Journal Open Access journal
ISSN (Online) 2624-876X
Published by SciPress Homepage  [10 journals]
  • Physicochemical, Atwater Factor and Acceptability Changes of Moi-Moi
           Prepared from Cowpea (Vigna unguiculate (L) Walp) as a Function of White
           Maize Substitution

    • Abstract: Publication date: 25 October 2021
      Source: Sustainable Food Production Vol. 10
      Author(s): Innocent N. Okwunodulu, C. Chisom Osuagwu, U. Anselm Onwuzuruike, U. Comfort Uzochukwu
      Cereal grains complement legumes when consumed together in a beneficial ratio to gives good quality protein. Maize protein is deficient in lysine but rich in sulphur containing amino acids lacking in cowpea thereby complementing that to enhance the nutritive value of the moi-moi. Cowpea-white maize moi-moi samples were produced from cowpea and white maize blending ratio (%) of 95: 5, 90: 10 and 80: 20 while moi-moi produced from 100% cowpea (CP100:WM0) served as control sample. Proximate, mineral, vitamin and physicochemical composition were evaluated with standard analytical methods. Energy values were by calculation using Atwater general factor system (AGFS) and sensory scores were by subjective means with 25 semi-trained panellists. With increasing white maize substitution of cowpea, crude fibre (1.40-1.47%), ash (1.41-1.70%), carbohydrate (17.31-31.51%), energy (241.50-279.08 Kcal), vitamin A (1.33-1.63 μg/100g), calcium (17.07-18.94 mg/100g), magnesium (12.38-13.17 mg/100g), phosphorous (7.20-7.53 mg/100g) and colour (0.13-0.29) were increased. But moisture (48.53-37.82%), protein (20.52-18.82%), fat (10.02-8.64%), vitamin C (0.04-0.03 mg/100g), pH (6.05-5.83), and general acceptability (7.10-5.70) were decreased. The control sample, 100% cowpea moi-moi had the best organoleptic properties. Increasing substitution of cowpea with white maize resulted in acceptable moi-moi samples at lower levels with significant (p<0.05) nutritional changes.


      PubDate: Mon, 25 Oct 2021 00:00:00 +020
       
 
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