Sensory Evaluation and Microbial Analysis of Probiotic Ambil Using Sorghum (Sorghum bicolor) Flour

Abstract

The present study was conducted to evaluate the sensory and microbial qualities of Sorghum- based Probiotic Ambil enriched with varying levels (20%, 30%, 40%, and 50%) of probiotic curd containing Lactobacillus acidophilus. Sensory evaluation focused on key attributes including colour and appearance, flavour, body and texture, and overall acceptability. Among the treatments, T3 (40% probiotic curd) received the highest scores across all sensory parameters. Panellists described T3 as having a smooth texture, appealing white appearance, and a pleasantly sour and palatable flavour, resulting in superior overall acceptability. This indicated that the 40% incorporation level struck an optimal balance between taste, texture, and visual appeal. Microbial analysis revealed that the probiotic count increased proportionally with higher levels of probiotic curd. Fresh samples of Sorghum-based Probiotic Ambil showed acceptable standard plate counts and probiotic viability. Importantly, yeast and mould, as well as coliforms were not detected in any treatments at the time of fresh consumption, confirming the microbiological safety and stability of the product under the tested conditions. These findings suggest that incorporating 40% probiotic curd (T3) into Sorghum-based Ambil not only enhances its sensory qualities but also ensures a safe microbial profile, making it a promising functional beverage with improved consumer acceptability.