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The microbial load and sensory qualities of sekete were investigated with a view to improving on its shelf-life and commercializing its production. The samples were subjected to varying pasteurizing temperatures namely 65 0 C for 30minutes, 70 0 C for 30minutes and 75 0 C for 30minutes. The microbial load of each pasteurized sample was determined at weekly interval. Organoleptic properties of freshly pasteurized samples and those that stored at ambient temperature were evaluated. The samples pasteurized at 65 0 C for 30minutes had highest bacterial load increasing from 4.0 x 10 1 (first week) to 2.0 x 10 2 cfu/ml (fourth week) while samples pasteurized at 70 0 C for 30minutes had bacterial load ranging from 1.0 x 10 1 cfu/ml (first week) to 2.0 x 10 1 cfu/ml (fourth week). There was no bacterial growth in the sample pasteurized at 75 0 C for 30minutes. There was no yeast growth in all samples throughout the storage time. The results of sensory qualities revealed that samples were not significantly different (p = 0.05) except in taste. It can be concluded that the pasteurization condition studied effectively extended the shelf life of the sekete for four weeks.

The Effect of Pasteurization on Microbial Growth and Sensory Qualities of Sekete – a fermented maize beverage