eng Science and Education Publishing American Journal of Food and Nutrition 2374-1163 2025-03-18 13 2 56 61 10.12691/ajfn-13-2-1 AJFN20251321 article Miantoko Z¨¦bita Gedellevie Ryssie 1 2 3 Elenga Michel elengamichel@yahoo.fr 3 3 3 Moulengo Massamba St¨¨ve 3 3 3 Laboratory of Human Nutrition and Food BP: 69, Faculty of Science and Technology, Marien NGOUABI University, Brazzaville, Congo 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. https://pubs.sciepub.com/ajfn/13/2/1/ajfn-13-2-1.pdf Organoleptic profile Mbala-pinda formulated pastes