Assessment of Cooked Ready-To-Eat Fermented Cassava Product Marketed in Enugu State, Nigeria: Microbial Quality, Aflatoxin Occurrence, and Cyanide Levels
Ujunwa Felicia Nwachukwu, Ijeoma Chinenye Chioke & Oluchi Sandra Okolie · Microbiology Research Journal International · 2026
Cooked ready-to-eat fermented cassava products (akpu/fufu) are widely consumed in Nigeria because they are affordable and constitute an important source of dietary energy. However, contamination during processing, storage, transportation, and marketing may compromise their microb...
Open access
Research Article
10.9734/mrji/2026/v36i81770