… Cocoa beans (Theobroma cacao) are processed into cocoa beverage through fermentation,
drying, roasting and grounding of the seed to powder. The mycological quality of 39 samples
of different brand of these cocoa – based beverage referred to as ‘eruku oshodi’ collected from
3 different markets in south – west Nigeria was determined by serial dilution using the pour
plate method on Potato Dextrose Agar (PDA) and Harold agar. The most frequent genera of
moulds in the samples investigated were … Therefore, the overall purpose of the research into …