Morpho-molecular identification of fungi associated with <i>fufu</i>

Abstract

Millions of people in Nigeria, Cameroon, Ghana, and other countries throughout the world eat fufu, which is produced from fermented cassava (Manihot esculenta). Despite being a one-stop shop for carbohydrates, it has been found to be a host for fungal pathogens. Based on morphology and the internal transcribed spacer (ITS) region, a study was done to isolate and identify the common fungal infections linked to fufu in storage. The most prevalent fungal isolate, FU-01, was examined under a microscope for the morphological investigation and was determined to be Geotrichum sp. Internal transcribed spacer (ITS) 1 and 4 (ITS-1F and 4R) regions of the isolate were sequenced and aligned with the sequence with accession number MG833313.1, which showed maximum similarity of 99% with Galactomyces candidum, also known as Geotrichum candidum sequences available at National Center for Biotechnology Information. This finding demonstrated that one of the fungi associated with preserved fufu is Geotrichum candidum, an environmental and acid-tolerant mold found in soil, water, air and as part of the human flora. This pathogen may have gotten into fufu as a result of contamination during pre-processing of cassava. It is strongly advised that fufu processors and handlers practice good personal hygiene and sanitation, heat the fufu before eating it, and closely monitor the production operations by the appropriate agencies.