• Table 1. Colonial morphology and biochemical characteristics of bacterial isolate from packaged and exposed edible flour
  • Table 2. Characteristics of fungi isolated from exposed cassava flour
  • Table 3. Characteristics of fungi isolated from packaged cassava flour
  • Table 4. Characteristic of fungi isolated from exposed plantain flour
  • Table 5. Characterization of fungi isolated from packaged plantain flour
  • Table 6. Characteristic of fungi isolated from packaged yam flour
  • Table 7. Characteristic of fungi isolated from exposed yam flour
  • Table 8. Presumptive characterization of isolates and molecular characterization results