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Food quality Laboratories tests

  • Sensory analysis (Physical) based on their appearance, aroma, flavor and texture.
  • Moisture content analysis (Chemical) using AOAC (2016) Method
  • Sensory analysis (Physical) based on their appearance, aroma, flavor and texture.

Microbiological tests

  • 3.1 Total Plate count. This count includes all pathogens and non-pathogens and is used to determine the hygienic status of food produced, Using the reference from FDA BAM online,2001.
  • 3.2 Coliform Bacteria test, Using the reference from FDA BAM online,2001.
  • 3.3 Yeast & Mold test, Using the reference from FDA BAM online,2001.