Microbial and sensory quality of powdered beverage produced from blends of baobab pulp and moringa leave during storage

The study investigated the microbial and sensory quality of powdered beverages produced from blends baobab pulp moringa leave flour. Samples were prepared stored in sterile plastic containers bottles, at room temperature 27±2 0c refrigerator for 21days. Sensory evaluation was done using following parameters, appearance, mouth fill, taste, flavor general acceptability. samples most preferred relation to all parameters tested is A B. Total aerobic plate count bacterial cells control A-E ranged 5.2×106_ 8.2×106. cfu/ml 8.5 x 105 - 3.04×107 container 1.15×105-1.6×107 bottles ,while 5.6 – 2.3x107 4.6 106 9.5x106 week one. For two 3.7 8.5×105 3.2 ×105 9.6 respectively. three plastics refrigeration 3.5x105-1.7x106 1.0x105 3.0 105. isolates characterized morphological, biochemical tests identity confirmed with a microgen test kit .The species bacteria identified includes: Bacillus Spp, Escherica coli, Klebsiella pneumonia, Staphylococcus aureus, Salmonelia typhi shiegella. From this it shows that flour blend beverage should be or consumed immediately after processing order maintain its organoleptic properties avoid contamination.