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
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Institutions
- Landmark University, Omu-Aran, Kwara State 1
- Lead City University, Ibadan, Oyo State 1
- Lens Polytechnic, offa, Kwara State. 215
- Madonna University, Elele, Rivers State 20
- Madonna University, Okija, Anambra State 2
- Mcpherson University, Seriki Sotayo, Ogun State 1
- Michael and Cecilia Ibru University, Owhrode, Delta State 1
- Michael Okpara University of Agriculture, Umudike 43
- Michael Otedola Col of Primary Educ. Epe, Lagos (affl To University of Ibadan) 8
- Modibbo Adama University, Yola, Adamawa State 15