eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2022-09-20 10 4 147 152 10.12691/ajfst-10-4-1 AJFST20221041 article Konfo T. R. Christian konfo10@gmail.com 1 2 Aissi M. Vahid 2 Koudoro A. Yaya 2 Tamou R. Alice 2 Dahouenon-Ahoussi Edwige 2 Sohounhloue C.K. Dominique 2 Laboratoire de Science et Technologie des Aliments et Bioressources et de Nutrition Humaine, Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Universit¨¦ Nationale d'Agriculture, BP 114 Sak¨¦t¨¦, B¨¦nin Good nutrition plays an essential role in human health. However, in urban areas, living and working conditions greatly influence the pace of life. Thus, the time available, especially for shopping and cooking, is becoming increasingly shorter. To help people manage these constraints, ready-to-use food products should be developed. The objective of this study is to formulate flour for the rapid preparation of Amiwô, seasoned maize paste in Benin. The flour was obtained from a blend of maize flour, condiments (tomatoes, onions) and spices (ginger, garlic, bay leaf and shrimp) dried and ground. Five blending formulas were tested. The microbiological quality of the seasoned flours produced and the sensory characteristics of corresponding Amiwô were evaluated by standard methods. The results revealed that the five seasoned flours produced had acceptable microbiological quality according to the recommended criteria. Amiwô from the formula 5 containing 600 g of condiments/spices and 100 g of flour was best appreciated in terms of taste, flavor, color, and overall acceptability. http://pubs.sciepub.com/ajfst/10/4/1/ajfst-10-4-1.pdf fast food formulation enhancement local dishes quality