Microbial Analysis And Sensory Evaluation Of Instant Zobo Powder Mix:- Igwe, Sandra C

ABSTRACT x The study evaluated the microbial load of different formulated food samples stored for two weeks to determine their microbial stability and safety. Four formulations (Sample A (D6Z3G1), Sample B (D6Z3Gii), Sample C (DeZsGo.sGio.s), and Sample D (D6Z4) were analyzed for total viable counts (TVC) at Day 1, Week 1, and Week 2 using standard microbiological techniques. One-way analysis of variance (ANOVA) was carried out on the data generated using the SPSS version 22.0 software. The analysed data was expressed as mean ± SD (standard deviation). The Duncan Multiple Range Test (DMRT) method was used to compare the means of experimental data at 95 % confidence interval. Sensory evaluation of colour/appearance, taste, flavour, texture/mouthfeel and the general acceptability was carried out by a 20-member semi-trained panelist using a 9-point hedonic scale. Results revealed significant differences (p<0.05) across the samples and storage periods. On Day 1, microbial loads ranged from 3.01 logioCFU/g Sample A(DeZ3Gi) to 5.28 logioCFU/g Sample B(D6Z3Gii), while by Week 1, Sample B(D6Z3Gii) showed the lowest microbial count (3.09 logioCFU/g) compared to 5.13 logioCFU/g in Sample C(DeZ3Go sGio.s). At Week 2, Sample B(DeZ3Gii) had the highest microbial load (5.74 logioCFU/g), whereas sample C(D6Z3Go.5Gio,5) recorded the lowest (4.35 logioCFU/g). The observed fluctuations suggest that ingredient composition and formulation ratios strongly influence microbial proliferation during storage. The microbial counts remained within acceptable safety limits (<6 logioCFU/g), indicating that the samples were microbiologically safe up to two .weeks of storage. Sensory result indicated that colour/appearance had the highest mean score (6.58), followed by general acceptability (4.82), while taste (5.10) and texture/mouthfeel (4.75) recorded moderate rating. Sample B(DsZ3Gii) which contained ginger without garlic was the most preferred in taste and flavour attributes. These findings underscore the importance of ingredient synergy and proper formulation in enhancing microbial stability offunctional food produc