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

Author

Listed:
  • Niaba Koffi Pierre Valery
  • COMBO Agnan Marie-Michel
  • Deffan Zranseu Bénédicte
  • Marina C. Kouakou
  • Gildas K. Gbassi
  • Germain A. Brou

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.

Suggested Citation

  • Niaba Koffi Pierre Valery & COMBO Agnan Marie-Michel & Deffan Zranseu Bénédicte & Marina C. Kouakou & Gildas K. Gbassi & Germain A. Brou, 2020. "Nutritional Composition and Functional Properties of a Fortified Ivorian Local Food 'BASSI' of Maize," International Journal of Sciences, Office ijSciences, vol. 9(07), pages 16-21, July.
    • Handle: RePEc:adm:journl:v:9:y:2020:i:7:p:16-21
    DOI: 10.18483/ijSci.2358
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