The preparation and fungal spoilage of "moi-moi" from Bambara groundnut were investigated. Its preparation followed the steaming of beans pudding. Pour plate technique was used to estimate the fungal population and isolates were identified using standard methods. The mean value of the total fungal population estimation on the "moi-moi" from Bambara groundnut, done 24 hours after preparation was 9.0 × 10 3 cfu/g. The value obtained for "moi-moi" kept without preservation for 48 hours was 11.4 × 10 4 cfu/g. Aspergillus flavus, A. tamarii, Mucor sp. and Rhizopus sp. were the fungi recovered. Good preservation is needed for "moi-moi" for prevention of fungal spoilage.

No abstract