Organoleptic and microbiological characteristics of cubes of Irvingia gabonensis Almonds (Pk)

Abstract

The aim of this study was to prepare food cubes using Irvingia gabonensis almonds and assess their organoleptic and microbiological quality. I. gabonensis almonds and other ingredients sourced from Brazzaville markets were utilized for formulating the stock cubes. Three different formulations were developed based on a mixing plan and subjected to sensory and microbiological evaluation. The results revealed that the formulated stocks were well-accepted by the panelists, with scores of 2.511, 3.128, and 3.468 for the first, second, and third formulations, respectively. Microbiological analysis indicated high satisfactory quality, with the total aerobic mesophilic flora load ranging from 4.9 × 10 3 to 9 × 10 2 CFU/g across the three cube stock samples. Moreover, they were found to be free from thermotolerant and total coliforms, Staphylococcus aureus, Salmonella and Shigella, as well as yeasts and molds. This study has facilitated the establishment of a process for producing food-grade stock cubes with favorable organoleptic and hygienic qualities, capable of competing with highly concentrated industrial stock cubes.