The results of Table shows the effect of fermentation on the proximate composition of the cocoyam flour samples. The result revealed that the unfermented cocoyam flour (Sample A) has a greater moisture content compared to all other fermented samples. Specifically, the moisture content decreased as fermentation time increased. The reduction in moisture content can be attributed to the activity of Microorganisms that promotes fermentation. Consequently, the moisture present aids in water availability, nutrient solubility, cell membrane function, enzyme activity, and pH buffering, all of which are essential for microbial metabolism and growth .