Cocoyam's potential as a food source is sometimes discouraged by its high oxalate content. These Oxalates impart a sharp, acrid taste and can cause irritation when consumed. Ingesting oxalate-rich foods has been linked to adverse effects, including caustic damage, intestinal tract irritation, and absorptive poisoning. They as well compromise calcium bioavailability, posing a nutritional concern . The result of this study revealed that the oxalate content of the samples reduced as fermentation time increased. This reduction of oxalate content in fermented cocoyam may be as a result of the breakdown of insoluble calcium-bound oxalate into soluble oxalate, facilitated by the decreased pH during lactic acid fermentation. This change in oxalate solubility may have contributed to the observed reduction in oxalate content. .