Functional properties refers to the key physicochemical characteristics that mediate the complex interplay between a food's composition, structural arrangement, and molecular configuration . They determine how a food will perform during processing, cooking, and consumption, influencing the final product's appearance, texture, and flavor. These functional properties of foods and flours are determined by their composition, including carbohydrates, proteins, fats, oils, moisture, fibre, ash, and added ingredients or food additives, as well as the structural arrangement of these components. . Table shows the effect of fermentation on the functional properties of cocoyam flour. Bulk density is a parameter in food processing, as it influences the packaging requirements, textural attributes, and overall mouthfeel of the final product . A lower bulk density is particularly desirable in infant foods to ensure effortless swallowing, reducing the risk of choking or asphyxiation . Fermentation has been utilized as a traditional method for reducing the bulk density of weaning foods, rendering them more suitable for infant nutrition . In this study, the bulk density of cocoyam flour reduced after 48 hours of fermentation. This finding suggests that fermentation can be leveraged to modulate the bulk density of cocoyam flour, thereby enhancing its functionality and suitability for various food applications.