EVALUATION OF LAFUN OBTAINED FROM LOCAL SELLERS IN SURULERE LOCAL GOVERNMENT AREA, OYO STATE, NIGERIA

Lafun, a fermented cassava flour, plays a critical role in the diet of many communities in Nigeria, particularly in the southwestern region, where it is a staple food. It is derived from cassava (Manihot esculenta), a root crop that is widely grown due to its ability to thrive in poor soils and its resistance to drought. The processing of lafun involves peeling, fermenting, drying, and milling the cassava into flour, which is then reconstituted with water and cooked to make a dough-like meal, often served with soups and sauces. Lafun is primarily valued for its carbohydrate content, making it an important energy source for millions of Nigerians. Its affordability, relative to other starchy foods like rice and yam, has made it particularly popular in low-income households. Additionally, lafun has a long shelf life when properly processed and stored, which further contributes to its economic and nutritional value. It is also gluten-free, making it a potential alternative for individuals with celiac disease or gluten intolerance, which has contributed to its growing popularity in international markets.