Protein is an important component of every cell in the body. Notably, the body utilizes protein in the production of enzymes, hormones and other body chemicals. It is an important building block of bones, muscle, cartilage, skin and blood. . Protein content is often estimated indirectly through its nitrogen content, giving rise to the term "crude protein". From the result protein content of the sample was also found to increase with increased fermentation time, ranging from 15.11 ± 0.22 in the unfermented sample to 19.81 ± 0.57, in the 96hrs fermented flour sample. This significant increase in protein content during fermentation can be as a result of the increase in the mass of microbes present, leading to microbial synthesis of new proteins and increase protein hydrolysis, in which fermentation enzymes break down complex proteins into simpler peptides and amino acids . The values for the crude protein composition (15.11-19.81%) reported in this studies are much higher than (4.93-5.17%) reported by . These variations may be attributed to differences in species, climatic and other environmental factors where the cocoyam was grown and also the condition of processing cocoyam flour. .