Eight kilograms of cocoyam tubers were washed, peeled, and sliced into 0.2mm thick pieces using a stainless steel knife. The sliced cocoyam was divided into five portions. The first portion was not fermented, then the four portions left were subjected to natural fermentation using ionized water (1:3 w/v) at 25°C for varying durations . Each portion was dried at 50°C for 8 hours in a Gallenkamp oven and then milled.