The production, microbiological and organoleptic properties of stored cocoyam-based products were carried out.A-5 kg corms were sorted, washed and boiled for 3 hours and was cooled, peeled and cut into small sizes of average of 2.0 cm by 1.5 cm dimension with a sharp kitchen knife; dried under the sun for 5 days. The dried corms (achicha) were pulverized with a locally fabricated machine and stored in plastic containers for 0, 1, 2, 3 month (s) intervals. A-300 g of cocoyam leaves were plucked, sorted, washed, and sun-dried for 3 days. The mpoto were pulverized with a locally fabricated machine and stored in plastic containers for 0, 1, 2, 3 months. After 3 months' storage, the total viable counts (TVC) and total fungi counts (TFC) of achicha were as follows: edeofe (2.8×10 4 cfu/g), cocoindia (3.4×10 4 cfu/g) and anampu (2.4×10 4 cfu/g); and edeofe (1.4×10 4 cfu/g), cocoindia (1.7×10 4 cfu/g) and anampu (0.8×10 4 cfu/g) respectively. The TVC and TFC of mpoto stored for 3 months were as follows: edeofe (2.7×10 4 cfu/g), cocoindia (2.1×10 4 cfu/g) and anampu (1.4×10 4 cfu/g); and edeofe (1.0×10 4 cfu/g), cocoindia (0.5×10 4 cfu/g) and anampu (0.5×10 4 cfu/g) respectively. The bacteria isolated and identified were Bacillus spp in edeofe and cocoindia of achicha and mpoto; Staphylococcus spp in anampu of achicha and cocoindia of mpoto and Escherichia coli in anampu of achicha and edeofe of mpoto. Penicillum, Rhizopus and Aspergillus spp were also identified in achicha and mpoto of all the varieties. The organoleptic properties of achicha and mpoto scored approximately 8.00 (like very much) which showed that the products were generally accepted due to low microbial loads and high preference on the desired attributes of achicha and mpoto. It is recommendable to use the tubers and the leaves in food preparations for human consumption.