Lebonguy Augustin Aimé

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...