Abstract: Background and Objective: This study investigated the effect of fermentation with lactic acid bacteria (LAB)-consortium on the anti-nutritional factors of maize flour. Materials and Methods: Maize was processed into flour, fermented spontaneously and with LAB-consortium (Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus nantensis, Lactobacillus fermentum, Lactobacillus reuteri, Pediococcus acidilactici and Lactobacillus brevis) previously isolated from maize and sorghum to evaluate their effects on tannins, phytate, polyphenol and trypsin inhibitor activity at 12 h intervals using standard techniques. Results: The result showed significant (p<0.05) decrease in the contents tannin, phytate, polyphenol and trypsin inhibitor activity with increasing fermentation period. The reductions in the anti-nutritional factors were more in the fermentations set-ups by LAB-consortium than spontaneous fermentation. Conclusion: This suggested that altering the natural microflora of maize flour by LAB-consortia during fermentation has potential to decreasing the anti-nutritional factors and improve nutrient bioavailability.