Furthermore, the study showed that the saponins content of the samples decreased as fermentation time increased. This anti-nutrient has be implicated in the haemolysing of red blood cell, releasing haemoglobin into the surrounding fluid and can interfere with normal nutrient absorption . Though, aside those effect, it has been found to possess diverse pharmacological properties, including antifungal, anthelmintic, antiinflammatory, cholesterol-lowering, and blood sugar-reducing activities . However, the reduction in saponins content as a result of fermentation may be beneficial in improving the nutritional quality and safety of the cocoyam flour for human consumption.