In the present experiment, seven polyherbal formulations were developed using fruits, vegetables, medicinal herbs and spices by considering their anti-diabetic potential. Polyherbal formulations were carefully composed using thirteen medicinal herbal powders (Syzigium cumini – jamun seeds, Embelica officinalis – Aonla fruits, Punica granatum – pomegranate peel, Artocarpus heterophyllous – jackfruit matured bulb, Momordica charantia – bitter gourd fruits, Allium sativum – garlic clove, Murraya koenigii – curryleaves, Trigonella foenum graecum – fenugreek seeds, Cinnamomum verum – cinnamon bark, Curcuma longa – turmeric rhizome, Zingiber officinale – turmeric rhizome, Costus igneus – insulin leaves and Azadirachta indica – neem leaves).
Methods: Microbial load and phyto-chemical parameters such as total bacteria, yeast, moulds, antioxidant were determined according to standard procedure.
Results: The range of total bacterial count in seven polyherbal formulations had range from 21.92 to 102.18 cfu/g. The mould count varied from 24.60 to 62.67 cfu/g. On the other hand, the yeast counts were in the range of 22.25 – 62.65 cfu/g.
Conclusion: The microbial load analysis of polyherbal formulations revealed relatively low level of microbial contamination.