The objective of this study is to characterize and optimize the flavor of Ntoba mbodi in order to contribute to the basic knowledge needed to master the sensory properties of the product. In 2018, a study was conducted on 2-week to 3-month-old fermented leaves of Manihot esculenta Crantz and Manihot glaziovii (Ntoba mbodi) cassava. We determined protein content, titratable acidity, water content, ash content and hydrogen potential with 50 samples after further work. The sensory evaluation was carried out by a panel of 10 assessors for the tasting of Ntoba mbodi. On 3 samples (E1, E2 and E3), 3 parameters were determined namely : color, bitter taste and flavour. The physicochemical analysis showed that the protein content varies between 17 and 24 %, the titratable acidity varies between 0.75 and 4 g/L and the hydrogen potential between 6 and 8. The sensory evaluation showed that the averages of the treatments of the color varied between 2.0 and 3.5 of the bitter taste between 2.2 and 2.7 and of the flavor 3. The results by category of the hedonic test show that the dark green color of E1 is different from E2 and E3 and that there is no significant difference between the three samples on the other 2 aspects, P< 0.05. All in all, Ntoba mbodi is an alkaline pH fermented food containing beneficial lactic acid bacteria for the digestive tract.

Keywords : Titratable Acidity, Ph, Proteins, Chikwangue, Cassava, Lactic Acid Bacteria.