The effect of salt and Moringa leaf and seed extracts on the sensory and microbial load of African River Prawn (Macrobrachium vollenhovenii) was investigated. This was carried out using standard procedures. The data obtained was subjected to Analysis of Variance and means were separated using Duncan multiple range test at 5% level of significance. The phytochemical screening of the crude (ethanol and aquoeus) extracts of Moringa oleifera leaf and seeds revealed that saponins, phenols and cardiac glycosides were present in all the Moringa extracts. Flavonoids was present in Moringa leaves aqueous extract and Moringa seed ethanol extract, while it was absent in Moringa leaves ethanol extract and Moringa seed aqueous extract. Tannins were present only in Moringa leaves ethanol extract. Alkaloids was absent in all the extracts (Ethanol and aqueous extracts) while Steroids were present in Moringa leaves ethanol extract and Moringa seed ethanol extract. Sensory evaluation revealed values for colour between (5.40 and 9.00), aroma (6.50 and 8.70), texture (7.90 and 8.80) and taste (6.80 and 8.70). The total viable count of microbial load ranged between salted smoked sample 2.23 x 103 cfu/g and the control (untreated) sample 5.58 x 103 cfu/g. In conclusion, different phytochemicals were found in leaves and seeds of Moringa oleifera, salted samples gave the best sensory and microbial quality compared to Moringa treated samples. The total viable count recorded for all the treated samples were below the International Commission on Microbiological Specifications value of 5 x10 5 cfu/g for food and food products.
Key Words: Salting, Sensory, Microbial load, Moringa, Prawns