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
Rok vydání:	2020
Předmět:	Carbohydrate content Absorption of water Chemistry Nutritional composition Emulsion Food science Oil absorption Bulk density Soy flour
Zdroj:	International Journal of Sciences. 9:16-21
ISSN:	2305-3925 2410-4477
DOI:	10.18483/ijsci.2358
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ba0aef1f38585b0bc31e3a0a4676cf7d https://doi.org/10.18483/ijsci.2358 Zobrazit plný text záznamu