Characterization of moulds associated with processed white and yellow garri stored at ambient temperature for 40 days was investigated. The moulds isolated from white garri (%) were: Aspergillus spp 35.3, Penicillium spp 23.53, Fusarium spp 2.94, Mucor spp 17.65, Alternaria spp 5.88, Cladosporium sp 2.94 and Rhizopus 11.76%. For yellow garri: Aspergillus spp 37.04, Penicillium spp 23.53, Fusarium spp 7.41, Mucor spp 18.52, Rhizopus spp 14.81, Alternaria spp 0% Cladosporium sp. and Aspergillus spp had the highest frequency of occurrence in both white and yellow garri. Higher moulds species were isolated from white garri (34) compared to yellow (27) samples. The mean total fungal counts from the three hostels were 6.22 × 103, 7.22 × 104 and 9.67 × 105 CFUg-1 in white garri, and 3.56 × 103, 4.22 × 104 and 5.78 × 105 CFUg-1 in yellow garri. There were significant differences in total mean fungal counts in the various dilutions of white and yellow garri at p< 0.05. Results also revealed that the longer the storage time, the higher the pH and moisture content. Proper storage is recommended owing to the public health concern due to mycotoxins, food safety, shelf life and biostability of this product.
Key words: Garri, moulds, storage, pH, moisture content.
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