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

This study assesses the hygienic quality of Mbala-pinda, a Congolese fermented food made from cassava and peanut paste. Microbial analysis of five samples shows compliance with hygiene standards, as none contained harmful bacteria like Salmonella or Shigella. The findings suggest that Mbala-pinda is a safe and nutritious food option, with potential for wider promotion and consumption.

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