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Purpose: This research was conducted to determine the occurrence of aflatoxin producing fungi in smoke-dried fish in Bida.Methodology: The study was carried out at the Microbiology Laboratory Federal Polytechnic, Bida, Niger state. Smoke dried fish samples were collected randomly from three major markets in Bida town. Fungi isolation was done after serial dilution using Potato dextrose agar. Total fungal load per sample was obtained from plate counts and expressed as colony-forming units per gram (cfu/g). The isolates were identified microscopically using Lactophenol cotton blue stain. Aflatoxigenicity text was done using coconut extract agar and exposed to 365 nm ultra violet light. Data collected were analysed by one-way analysis of variance (ANOVA) at P < 0.05.Findings: The results showed maximum mean fungal load of smoke-dried fish of 9.54x105±1.83x106 cfu/g. Fungi associated with the smoked dried fish belong to five genera: Aspergillus, Penicillium, Candida, Acremonium and Rhizopus. Comparatively, the assessment showed that smoke-dried fish from old market were the most contaminated followed by samples from small market and modern markets. Aspergillus flavus had the highest prevalence of 32.88 %. Only strains of Aspergillus flavus gave positive to aflatoxins, out of the 24 Aspergillus flavus studied, only 25 % were positive to aflatoxins. Old market exhibited the highest of aflatoxin producing fungi.Unique contribution to theory, practice and policy: In view of this results, there is need to adopt hygienic practices during smoke dried fish processing and storage in Bida to avoid increase risk of aflatoxin poisoning.

The effect of cold storage on fermented soy drink from tamarind and nono was assessed. Soymilk was produced by milk extraction from whole soybean seeds and pasteurized at 76oC for 30 minutes. The soymilk was divided into two portions. One portion inoculated with tamarind pulp containing 5.3×103 cfu/mL and the other with nono containing 11.6×103 cfu/mL. They were incubated at 42oC for 12 hours, fermentation was harvested by stirring, packaged, refrigerated at 5oC and subjected to microbial analysis using standard method. Preservation of drink by refrigeration method increased the microbial load of sample A from day 0 (8.7×103 cfu/mL) to day 9 (15.0×103 cfu/mL) but decreased on day 12 (11×103 cfu/mL). Similar results were recorded for samples B and C. However, sample A had neither coliform nor fungal growth. Sample A and B had no significant (p>0.05) difference in energy value (41.91±0.89 and 42.50±1.14) but sample C had the highest energy (96.69±2.03- 77.80±1.17), ash (4.10±0.13- 96.69±2.03), crude protein (0.51±0.01- 0.55±0.03), oil extract (3.44±0.17- 3.65±0.15) and NFE (7.61±0.14- 11.16±0.17) but lowest in moisture (79.84±1.07- 80.27±1.30) contents on day 6– 12. However, sample B had high moisture content ranged (84.43±1.17- 87.15±2.3) but lower in other parameters. Statistical analysis for the vitamin C, potassium and calcium of sample’s A, B and C were carried to determine their significant differences. Refrigeration slows down the bacterial activity hence reducing spoilage thus making fermented soy drink a good source of desired protein in Nigeria.