Nutritional Composition and Functional Properties of a Fortified Ivorian Local Food 'BASSI' of Maize

Niaba Koffi Pierre Valery, Agnan Marie-Michel Combo, Deffan Zranseu Bénédicte, Marina C. Kouakou, Gildas K. Gbassi and Germain A. Brou

International Journal of Sciences, 2020, vol. 9, issue 07, 16-21

Abstract: Six (6) formulations of BASSI based on a mixture of maize and soybeans have been developed. Soy flour was incorporated in amounts of 0, 10, 20, 30, 40 and 50%. The results showed that the nutritional value significantly increases with the incorporated soy rate, except the carbohydrate content which decreases. The water absorption capacity, oil absorption capacity and emulsifying activity also increased. As for the emulsion stability and the bulk density, the values decrease. The incorporation of soy improves the nutritional and functional properties of BASSI.

Keywords: BASSI; Cereal-Based Food; Chemical Composition; Functional Properties (search for similar items in EconPapers)
Date: 2020
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DOI: 10.18483/ijSci.2358

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