The fibre content of all samples was relatively low, indicating that the flour is not a rich source of fibre. As fermentation time increased, the fibre content decreased further. This decrease in fibre content can be attributed to the activities of microorganisms, which convert carbohydrates and lignocelluloses into protein. This finding is consistent with previous studies by , who reported similar observations in processed cocoyam flours. Dietary fibre plays a crucial role in maintaining digestive health and promoting regular bowel movement. It aids in keeping the body feel full for longer time, improves cholesterol and blood sugar levels, and aids in preventing diseases such as diabetes and bowel cancer. .