Abstract

Some cassava fermented products namely “lafun”, “fufu” and “gari” obtained from various markets in Abeokuta were investigated when stored at ambient condition for seven days. The qualities of these products, not only revealed changes in the physical appearance but also in some sensory attributes such as colour, aroma, drawness, mouldiness, stickiness and smoothness during storage period. The microbiological assessment of these fermented products during storage showed that some moulds developed at various times within the several days of exposing them to ambient conditions. The moulds associated with these products during storage includeAspergillus spp., Fusarium spp., Mucor spp. and Rhizopus spp.. Factors promoting the growth of these spoilage moulds were discussed.

Key words: Cassava, fufu, lafun, gari, safety, quality, eba.