Microbiological Safety Assessment of Fermented Cassava Flour “Lafun” Available in Ogun and Oyo States of Nigeria

Table 5

Results of the pH values for lafun obtained from processing sites and markets.

Sample codes	Processing site	Market
ERK	4.51±0.34	4.54±0.33
OJO	4.42±0.32	4.42±0.32
OWO	4.24±0.24	4.20±0.22
BTS	4.15±0.20	4.16±0.21
EOS	4.05±0.16	4.08±0.16
SOP	5.50±0.45	5.55±0.42
MNI	5.51±0.42	5.50±0.40
TVE	5.23±0.40	5.52±0.41
PTJ	4.63±0.36	5.53±0.42
OSJ	4.55±0.34	5.51±0.42