Physicochemical and Microbial Assessment of Locally Fermented Cassava Products (Fufu and Akpu) in Anambra State

Fufu and akpu are traditional fermented cassava products that serve as staple foods across South East Nigeria, particularly in Anambra State. They are produced through spontaneous fermentation of cassava roots, a process strongly influenced by microbial activity and environmental conditions. This study assessed the physicochemical and microbiological quality of fufu and akpu samples from twenty artisanal producers in Awka, Onitsha, and Nnewi. Samples were collected in sterile containers and analysed within three hours. Physicochemical tests covered pH, titratable acidity, moisture content, crude starch, and free cyanide. Microbiological analyses included total plate count, lactic acid bacteria count, coliform count, and yeast count. Results showed pH values ranging from 3.8 to 4.9 for fufu and 3.6 to 4.6 for akpu, consistent with active lactic acid fermentation. Free cyanide levels were within safe limits (below 10 mg per kg) in all samples, confirming adequate fermentation-mediated detoxification. However, coliform counts exceeded recommended limits in 45 percent of samples, implicating post-fermentation contamination from water and handling. Lactic acid bacteria counts were consistent with active fermentation. The study underscores the need for improved post-fermentation handling practices, particularly in water quality and packaging, to ensure the safety of these culturally significant foods in Anambra State. Keywords: fufu, akpu, fermentation, cassava, physicochemical quality.