In order to meet the nutritional needs of populations, innovations have been made in the production technology of afitin, a condiment of Beninese origin made from African locust bean, intended to improve the taste of food. Among these innovations is the use of soybeans. The objective of this study is to assess the influence of the soybean variety on the quality of the manufactured product obtained. For this, the afitin was produced according to traditional technology and the microbiological, physicochemical, nutritional and sensory analyzes were performed by standard methods. The results showed that taking into account the analytical tolerance, the samples had acceptable microbiological quality. The results of the physico-chemical analyzes revealed that the water content varied from 55.35 to 57.53%. For pH, the values ​​varied from 8.20 to 8.53 while for proteins, they were respectively 36.96, 37.15 and 36.65% for the varieties Jupiter, TGX 1951-3F and TGX 1987-62F. The Jupiter variety had the highest ash (22.47%) and calcium (2865.55mg / kg) content. As for the magnesium and potassium contents, the highest values ​​ (1593.26 mg / Kg and 7770.87mg / Kg) were obtained for the varieties TGX 1951-3F and TGX 1987-62F respectively. Organoleptic analyzes revealed a good appreciation of the samples by consumers.