Elenga Michel

Consumption Patterns and Physicochemical and Nutritional Characterization of Conventional Artisanal Liquids in the Congo

Elenga Michel, Bamana Ntoumba Presline Drey, Ossoko Jean Paul Latran, Tamba Sompila Arnaud Wenceslas Geoffroy, Miantoko Zébita Gedellevie Ryssie, Moulengo Massamba Stève, Ntsossani Sylvia Petronille, Itoua Okouango Yvon Simplice & Mananga Vital · European Journal of Nutrition & Food Safety · 2026

The microorganisms responsible for alcoholic fermentation are generally present on the surface of the raw materials used as substrate. The consumption of alcoholic beverages is a tradition deeply rooted in human society, as these beverages have been present at religious and cultu...

Open access Research Article 10.9734/ejnfs/2026/v18i21963

Hygienic Quality of Mbala-pinda, a Fermented Food Formulated from Local Products of Congo

Miantoko Zébita Gedellevie Ryssie, Elenga Michel, Lebonguy Augustin Aimé, Moulengo Massamba Stève & Mananga Vital · European Journal of Nutrition & Food Safety · 2023

This study is part of the framework for the food safety of locally consumed products in Congo. The aim was to study the hygienic quality of Mbala-pinda, a food made from fermented cassava paste and peanut paste, formulated with maize, taro, and plantain banana. To this end, five...

Open access Research Article 10.9734/ejnfs/2023/v15i111356