title: 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 of Staphylococcus aureus, Aspergillus spp., and Escherichia coli in all samples. Coliforms were observed to be present in all of the processing water. In the fermented cassava flour, the total bacterial count ranged between 4.9 × 10(6) cfu/mL from Eleso, Bakatari, and Oja Odan processing sites and 8.10 × 10(6) cfu/mL in Eruku processing site. The majority of the microorganisms involved in the spoilage of "lafun" were found to be Aspergillus niger which ranged between 4.6 × 10(5) cfu/mL in Eleso and 8.1 × 10(5) 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.
authors.affiliation: Department of Food Technology, Yaba College of Technology, PMB 2011, Yaba, Lagos 101212, Nigeria.
authors.forename: A O
authors.initials: AO
authors.lastname: Adebayo-Oyetoro
authors.affiliation: Department of Food Science and Technology, Federal University of Agriculture, PMB 2240, Ogun State, Abeokuta 110001, Nigeria.
authors.forename: O B
authors.initials: OB
authors.lastname: Oyewole
authors.affiliation: Department of Food Science and Technology, Federal University of Agriculture, PMB 2240, Ogun State, Abeokuta 110001, Nigeria.
authors.forename: A O
authors.initials: AO
authors.lastname: Obadina
authors.affiliation: Department of Food Service and Tourism, Federal University of Agriculture, PMB 2240, Ogun State, Abeokuta 110001, Nigeria.
authors.forename: M A
authors.initials: MA
authors.lastname: Omemu