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Nutritional Composition and Functional Properties of a Fortified Ivorian Local Food 'BASSI' of Maize
Autor:
Combo Agnan Marie-Michel, Deffan Zranseu Ange Bénédicte, Germain A. Brou, Gildas K. Gbassi, Marina C. Kouakou, Niaba Koffi Pierre Valery
Publikováno v:
International Journal of Sciences. 9:16-21
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 incorporate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba0aef1f38585b0bc31e3a0a4676cf7d
https://doi.org/10.18483/ijsci.2358
https://doi.org/10.18483/ijsci.2358
