Bacterial Communities in Cassava Steeping (Abacha)

The Problem

Researchers needed to identify the bacterial community composition during cassava steeping for abacha and understand their functional roles.

Our Solution

High‑throughput sequencing (metagenomics). Planned alpha & beta diversity metrics, co‑occurrence network analysis, and functional prediction of bacterial taxa.

Impact

• Insights into microbial drivers of fermentation quality and safety
• Potential to optimise traditional processing and reduce spoilage
• Support for food safety standards for a widely consumed staple