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.