Abstract

Unsafe food preservation and processing practices remain important public health concerns in rural Nigeria, where grain storage and cassava processing are central to household food security. The use of hazardous chemicals and inappropriate preservation methods may expose households to serious health risks. This study assessed food preservation practices among rural women involved in grain storage and cassava processing in Delta State, Nigeria. A descriptive cross-sectional study was conducted among 386 women responsible for household food preparation and storage. Data were collected using a semi-structured interviewer-administered questionnaire covering socio-demographic characteristics, grain preservation methods, cassava fermentation techniques, and the use of chemical or physical enhancers. Data were analyzed using descriptive statistics and chi-square tests to assess associations between socio-demographic variables and cassava manipulation practices. Statistical significance was set at p < 0.05. Among the respondents, 316 were involved in cassava processing by modified fermentation process, followed by 43.7% chemical manipulation and 23.1% physical manipulation. Reported unsafe practices included the addition of detergents, bleach, potash salt, rusted nails, and sandpaper during cassava fermentation. Regarding grain storage, 71.1% adopted at least one method to prevent weevil infestation, including dried pepper (43.5%), sunlight exposure (34.5%), and insecticides (17.5%). Occupation was the only significant predictor of cassava fermentation manipulation (p < 0.001). Unsafe food processing and storage practices in rural communities reveal a threat to household food safety and food security. Community-based education, improved food safety awareness, and regulation of hazardous chemicals are essential to promote safer food preservation practices and protect public health.

Key words: Food preservation, food security, cassava fermentation, grain storage, food safety, rural Nigeria