Microbial Qualty and Sensory Evaluation of Novel Bambara Food (okpa)

Student: Ogochukwu Aririahu (Project, 2025)
Department of Science Laboratory Technology
Federal Polytechnic, Nekede, Imo State

Abstract

Abstract: This study evaluated the microbial quality and sensory characteristics of a novel Bambara-based food product, Okpa. The research aimed to determine the safety, nutritional value, and consumer acceptability of the product. Samples of Okpa prepared from Bambara nut flour were analyzed for microbial load using standard microbiological techniques, while sensory evaluation was conducted by a panel of trained assessors to assess attributes such as taste, texture, aroma, color, and overall acceptability. Results revealed that the microbial counts were within acceptable limits for ready-to-eat foods, indicating good hygienic quality. Sensory assessment showed high levels of consumer preference, particularly for samples prepared under optimal processing conditions. The study concludes that Bambara nut Okpa is a safe, nutritious, and palatable product with potential for wider commercialization and contribution to food security.

Keywords
microbial qualty sensory evaluation novel bambara
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