Microbial Spoilage Patterns and Shelf Life Extension of Akara (Bean Cake) in Abia State

Akara is a fried bean cake widely produced and sold by street food vendors in Abia State, South East Nigeria. Its short shelf life under ambient conditions is a major challenge for small-scale producers seeking to extend sales beyond the morning preparation period. This study investigates the microbial spoilage patterns of akara under different storage conditions and evaluates the effectiveness of natural preservative treatments in extending shelf life. Akara samples were produced from white-skinned cowpea using a standardised formulation and subjected to treatments including no preservative (control), garlic extract (1 and 2 percent), thyme extract (0.5 and 1 percent), and vacuum packaging. Samples were stored at ambient (30 degrees Celsius) and refrigerated (4 degrees Celsius) temperatures and evaluated at 4-hour intervals for total plate count, yeast and mould count, pH, and sensory acceptability. Results showed that unpreserved akara became microbiologically unacceptable within 8 hours at ambient temperature. Refrigerated storage extended acceptable shelf life to 36 hours. The combination of 1 percent thyme extract and vacuum packaging extended ambient shelf life to 20 hours while maintaining sensory scores above the acceptable threshold. The study draws on recent literature on natural preservation of traditional West African street foods. Findings provide practical guidance for akara vendors and food safety authorities in Abia State. Keywords: akara, bean cake, shelf life, microbial spoilage, natural preservatives