The crude fat content of the samples also decreased with prolonged fermentation time. This decline can be due to the physiological and biochemical changes that occur during fermentation, which utilize lipids as an energy source. It could also be due to the breakdown of fatty acids and glycerol by fermenting microbes , which can enhance the shelf life of fermented flour sample and minimize the risk of rancidity. Low fat diet, specifically with reduced Low Density Lipoprotein (LDL) and saturated fatty acid, may help the body ward off serious medical conditions including cardiovascular diseases and diabetes. .