1Laboratory of Human Nutrition and Food BP: 69, Faculty of Science and Technology, Marien NGOUABI University, Brazzaville, Congo
2Laboratory of Food Technology: Scientific city, Brazzaville, Congo;National Institute of Research in Engineering Sciences, Innovation and Technology (INRSIIT), Scientific city, Brazzaville, Congo
American Journal of Food and Nutrition.
2025,
Vol. 13 No. 2, 56-61
DOI: 10.12691/ajfn-13-2-1
Copyright © 2025 Science and Education PublishingCite this paper: Miantoko Zébita Gedellevie Ryssie, Elenga Michel, Moulengo Massamba Stève. Organoleptic Profile of
Mbala-pinda Formulated with Cassava, Corn, Taro and Peanut Pastes.
American Journal of Food and Nutrition. 2025; 13(2):56-61. doi: 10.12691/ajfn-13-2-1.
Correspondence to: Elenga Michel, Laboratory of Human Nutrition and Food BP: 69, Faculty of Science and Technology, Marien NGOUABI University, Brazzaville, Congo. Email:
elengamichel@yahoo.frAbstract
The objective of this study is to evaluate the organoleptic qualities of Mbala-pinda formulated by substituting retted cassava paste for fermented corn and fermented taro pastes while adding spices and fish in certain cases. To do this, several types of Mbala-pinda were formulated from basic foods (cassava, corn and taro) consumed in Congo. Thus, nine (9) Mbala-pinda were formulated at the rate of three (3) formulations per basic food. A rating test was carried out on the Mbala-pinda formulated by a panel made up of 50 tasters on a scale of 1 to 4. The results of the test on the formulations of cassava (E1, E2 and E3), corn (E4, E5 and E6) and taro (E7, E8 and E9) revealed that E3, E1 and E9 were more appreciated with a respective average of 3.2; 2.86 and 2.74 followed by E2 (2.56), E6 and E8 have the same appreciation 2.54, followed by E5 (2.50) and E7 (2.06) but E4 was the least appreciated either 1.94. In short, all the Mbala-pinda were well appreciated, because all the averages are above 2 except the E4 which could not reach the average.
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