Samples of ‘Agidi’ food commonly consumed fermented food products in Akokoland, Nigeria were purchased from Obada, Okore and Osele markets of Ikare-Akoko community, Nigeria. This food source was examined for occurrence of aflatoxigenic mould contamination. The results obtained shows that the mould count ranged from 95×103 sfu/mL to 12×105 sfu/mL; 195×103 sfu/mL to 55×105 sfu/mL; 82×103 sfu/mL to 62×105 sfu/mL; 44.33×103 sfu/mL to 10×105 sfu/mL; 43×103 sfu/mL to 37×105 sfu/mL; 55×103 sfu/mL to 14.33×105 sfu/mL; 45×103 sfu/mL to 33×105 sfu/mL; 21×103 sfu/mL to 5×105 sfu/mL and 15.33×103 sfu/mL to 4×105 sfu/mL respectively for the
samples examined. Aspergillus spp., Fusarium spp., Saccharomyces spp., Wardomyces spp. were the most prevalent species obtained from Agidi samples identified. Other isolates obtained belong to the fungal group Geotrichum and Fusarium spp. The most prevalent strains isolated and studied further were Aspergillus flavus, Saccharomyces cerevisiae, Fusarium solani and Fusarium oxysporum. The Aspergillus flavus are usually responsible for aflatoxigenic mould contamination. Isolation of mould and aflatoxin producing strains of Aspergillus flavus in this study are of significance because they are sources of public health threat. It is recommended that high level of hygiene be maintained in the preparatory processes and production of this cereal food (Agidi) to enhance health safety.