4. Conclusion
The role played by fermentation on the use of cotton seeds in the production of Owoh offers a good processing method for utilisation of cotton seeds. Although, single starter cultures did not produce acceptable products in the controlled fermentation of cotton seeds, they played some roles in the product quality. However, the use of combination of B. subtilis, B. licheniformis, B. pumilus with and without Staphylococcus spp. produced Owoh of good quality in terms of both sensory and chemical characteristics. The Owoh produced from those combinations was not significantly different from the traditionally fermented one in terms of the sensory attributes.