Changes in chemical composition and functional properties of a fortified ivorian local food bassi of millet

Six (6) formulations ofBASSI based on a mixture of millet 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.