Microbial Assessment of Selected, Locally- Fermented and Ready-to-eat Cassava Products Sold in Lokoja, Nigeria
O. N. Akoma, C. M. Ononugbo, C. C. Eze, K. I. Chukwudozie & J. O. Ogwu · Asian Food Science Journal · 2019
This study was conducted to assess the microbiological safety of locally-fermented, ready-to-eat cassava products, namely garri and ‘fufu’, in Lokoja. A total of sixty samples comprising; twenty white garri, twenty yellow garri and twenty fufu were subjected to microbial analysis...
Open access
Research Article
10.9734/afsj/2019/v8i429997