Mycoflora of Fermented Locust Bean Purchase Within Kaduna Metropolis

Student: Amina Kehinde Lawal (Project, 2025)
Department of Applied Biology
Kaduna Polytechnic, Kaduna

Abstract

Fermented locust bean (Parkia biglobosa) is a popular traditional condiment widely consumed across Nigeria, valued for its distinctive flavor and nutritional benefits. However, the natural fermentation process, often carried out under uncontrolled and unhygienic conditions, may promote the growth of undesirable microorganisms, including molds (mycoflora), which can affect the safety and quality of the product. This study investigates the types and prevalence of mycoflora associated with fermented locust bean sold within Kaduna Metropolis. Samples were collected from various markets and analyzed using standard mycological techniques. The isolated fungi included species of Aspergillus, Penicillium, Mucor, Rhizopus, and Fusarium. Results revealed variations in fungal load among the samples, indicating differences in processing and storage hygiene. The findings highlight the need for improved sanitary handling practices and quality control measures to minimize fungal contamination and ensure consumer safety.

Keywords
mycoflora fermented locust purchase kaduna metropolis
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