The design of the experiment for the formulation of the bioremediation cocktail followed three key steps of screening, characteristisation and optimisation (SCO). The combination of knowledge of subject matter and One Variable at a Time (OVAT) or One Factor at a Time (OFAT), was utilized in the screening and characteristion phases to narrow down to the vital few variables or factors necessary for the development of the bioremediation cocktail. In this case, four key variables were identified or selected as vital ingredients for the cocktail mixture. Consortia of four high through-put hydrocarbonoclastic rhizobacterial, two limiting nutrient sources (N-P) from corn steep liquor and poultry dropping, and a third non limiting but vital nutrient of plantain peels char was screened, selected and characterized to established their minimum and maximum concentration range at laboratory scale.