Microbiological quality of fermented cassava flour 'kpor umilin'.

摘要

Fermented cassava flour 'kpor umilin' is a popular food in Nigeria. The traditional processing and preservation methods were modified to improve the quality of fermented cassava flour. The microbiological quality of the product made with the modified method was compared with that of traditionally fermented cassava flour 'kpor umilin'. The general acceptability and microbiological quality of the product made with the modified method were higher than those of the traditionally produced product.