Microbiological Safety Assessment of Fermented Cassava Flour “Lafun” Available in Ogun and Oyo States of Nigeria

Abstract

The microorganisms involved in the fermentation and spoilage of fermented cassava flour were investigated. The water samples used at the different processing sites were also investigated to determine their safety status. There was predominance ofStaphylococcus aureus,Aspergillusspp., andEscherichia coliin all samples. Coliforms were observed to be present in all of the processing water. In the fermented cassava flour, the total bacterial count ranged between4.9×106 cfu/mL from Eleso, Bakatari, and Oja Odan processing sites and8.10×106 cfu/mL in Eruku processing site. The majority of the microorganisms involved in the spoilage of “lafun” were found to beAspergillus nigerwhich ranged between4.6×105 cfu/mL in Eleso and8.1×105 cfu/mL in Kila. The control sample prepared in the laboratory had a low microbial load compared to samples collected from various sites and markets.