Badmos, A. A.Ahmad-El Imam, A.Annongu, A. A.Yusuff, A. T.Kayode, R. M. O.Salami, K. O.Ahutu, I. A.Lawal, A. O.2019-10-152019-10-1520170003-3588http://hdl.handle.net/123456789/2580The Total Bacterial Count, proximate composition, and sensory evaluation of West African Soft Cheese supplemented with aqueous and ether extracts of the spice Aframomum melegueta (at 0%, 1%, 2% and 3% each) were determined with a completely randomized design. Effects of the spice were monitored for 3 days. The results revealed that 3% concentration of the ether extract of the spice was the most inhibitory (p<0.05) of microbial growth for the duration of the experiment and it also significantly improved the fat, ash and protein contents of the cheese. The study recommended the addition of 3 % ether extract of A. melegueta as an additive to fortify West African soft cheese.cheese qualitymicrobial loadsensory evaluationspice