There was also a significant difference in the crude fibre content between the traditionally fermented cotton seeds, unfermented cotton seeds as well as those fermented under controlled conditions. A substantial decrease in the fibre content was noticed. This reduction in value was from 11.29% in the unfermented cotton seeds to 2.51% in the fermented cotton seeds using all the four bacterial cultures for inoculation. According to Ejiofor et al. (1987), the fermentative activity of the associated microorganisms could have led to the breakdown of the fibre content of cotton seed with eventual utilisation by the microbes.