SUMMARY
Powdered mushroom soup was developed using three different spices, which were evaluated for their use as flavor enhancer and preservative. Different combinations of nutmeg, ginger and garlic were mixed with other spices and seasoning and added to mushroom powder to produce powdered mushroom soup. Samples were analysed for their proximate composition and sensory properties. Total plate count of samples kept in glass and plastic containers were also evaluated for three weeks on a weekly basis. The samples containing garlic, especially the one with three spice combination, had higher protein, fat and ash contents but lower crude fibre content, with significant difference (p<0.05). Also, odour and taste of the sample with three spice combination were better rated. A gradual decrease in the microbial load was observed in all the samples as the storage period progressed with the intensity of decrease being more in samples containing garlic. Samples in glass bottles kept better than those in plastic bottles at the end of the storage period.