1 INTRODUCTION
The annual cereal crop “acha ” (Digitaria exilis and Digitaria iburua) is native to West Africa and is grown there for its edible grains and straw. Known by many as hungry rice or folio, it is a member of the graminae family (Sobowale et al . 2023; Alamu, 2001).Acha are generally eaten whole, possibly as a result of their small shape (Ayo et al., 2018). When the whole grain is consumed, it serves as a great source of dietary fiber and has additional nutriceuticals benefits that are helpful for those who are health-conscious and for conditions like diabetes and obesity. According to Karsada (2001), acha  posses nutritional qualities and like other developing ancient grains, it is thought to represent the highest quality of minerals, vitamins, amino acids, and fiber, which makes it potential for use in the development of new products (Sobowale et al. 2021a).
Acha ’s low protein and fiber content enables it excellent baking properties and the potential to considerably enhance economic status, wellness, and whole grain diets (Ayo and Kajo, 2016). One of the most popular kinds of quick snacks is cookies (Farheena et al., 2015). According to Olatidoye et al . (2019b), cookies are nutritious snacks made from unappealing dough that is heated in an oven to create a tasty final product. These are well-known bakery products and ready-to-eat snacks with a long shelf life and widespread consumption and can serve as vehicles for important nutrient (Ajibolaet al., 2015).
Fermented foods are of great importance due to their ability to supply and preserve large amounts of nutritious foods with a diverse range of aroma, texture and flavor that enhance the human diet (Olatidoyeet al., 2019a). In addition to preserving food, fermentation process produces essential enzymes, omega-3 fatty acids, and B-vitamins. Acha grains contain abundant fermentable carbohydrates that, when reaching the gut, exhibit greater probiotic efficacy compared to wheat, increasing the number of lactobacilli and bifida bacteria in the feces of humans (Fayemi et al ., 2022).
The potential of utilizing fermentation processes to transformacha flour into various products, including confectionery, ready-to-eat food (RTE), weaning food, and breakfast cereals, remains largely untapped (Vodouhe et al ., 2012). Despite achaflour’s availability in the market, its incorporation into processed food products is currently underutilized. Acha stands out as one of the most nutritionally rich grains, containing essential amino acids like methionine and cystine (Sobowale et. al., 2021b). These amino acids play a crucial role in supplying sulfur and other compounds necessary for normal metabolism and growth within the body. The nutritional advantages of incorporating fermented acha into food products, particularly in the production of cookies, have not been thoroughly explored. This oversight brings about a vital examination into the potential benefits and effects of utilizing fermented acha flour into cookies production in alleviating the prevailing food insecurity.