Optimizing The Sensory Quality of Saka-Saka and Ntoba Mbodi: A Mixture Design Study and Analysis of Cassava Varieties
Year: 2026
Type: article
Abstract: : Saka-saka and ntoba mbodi are two emblematic traditional dishes of the Republic of the Congo, both prepared from cassava leaves. The aim of this study was to evaluate the effects of three traditional condiments—carbonized plantain peel, Tiliacora funifera, and Triclisia gilletii—on the sensory quality of saka-saka, as well as the effects of three cassava varieties (sweet, bitter, and rubber cassava) on the sensory quality of ntoba mbodi. A centred simplex mixture design with three components was applied to saka-saka, whereas a one-way ANOVA was used for ntoba mbodi. Sixteen assessors evaluated saka-saka, and ten assessors evaluated ntoba mbodi, using a nine-point hedonic scale to assess colour, odour, and taste. The most appreciated sensory attribute of saka-saka was colour (mean score = 7.14). Condiment 1 (carbonized plantain peel) achieved the highest sensory scores for colour (7.65), odour (8.43), and taste (8.24), with the maximum desirability value (D = 1.00). For ntoba mbodi, a significant preference for the sweet cassava variety was observed for odour (p = 0.002) and taste (p = 0.013). However, no significant difference was found in terms of colour (p = 0.108). These results provide a scientific basis for the standardization and potential industrialization of these traditional cassava-based products.
Institution: Marien Ngouabi University
Language: English
Topic: Cassava research and cyanide
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W7220387331