Microorganisms Associated with Fermentation of Cowpea, Enriched Gari

This study investigated the microorganism associated with the fermentation of cassava and cowpea produced into gari and the shelf life stability of the final products. A total number of 14 microorganisms were isolated which are: Bacillus cereus, Bacillus subtilis, Corynebacterium manihot, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus fermentum, Penicillium chrysogenum, Aspergillus niger, Articulospora inflate Aspergillus flavus, Aspergillus saprophticus, Saccharomyces cerevisiae, Trichoderma viridae and Geotrichum candidium. The microbial population was found to reduce with fermentation time. The pH decreased with fermentation time from 0 – 48hours and later increased at 72 hours for all the samples. Titrable acidity increased with decrease in pH