The effect of particulate materials on lactic fermentation of cassava using both spontaneous and starter culture-Lactobacillus plantarum was investigated. The mean value counts during spontaneous fermentation, the total dissolved loads in all the samples, the total reducing sugars of all samples, the microbial loads in all the samples, the contents of crude protein, crude fibre, ash contents, ether extract, phytic acid and tannin were determined. All samples had an increase in lactic acid bacteria counts through out the fermenting time of 72 h than total bacteria counts in all samples. Sample A had the highest counts of lactic acid bacteria but total bacteria counts in sample A showed decrease in their counts. Sample C had an increase in both lactic acid bacterial and total bacteria counts. Other samples with added particulate materials showed corresponding increase in lactic acid bacteria counts compare to total bacteria counts. There was corresponding increase in total dissolved solids of sample containing varying concentrations of particulate materials ranging from 300-2500 mg/l. Total reducing sugar content for the samples ranged from 3.0-6.4 mg/l. Sample A had the highest total reducing sugar of 6.4 mg/l at 72 h of fermentation while sample C had the lowest value of 4.8 mg/l. Sample A inoculated with starter culture and other samples with supplemented materials, sample A1, A2 and A3 had an increase in crude protein, crude fibre, crude fat/ether, phytic acid and tannin content than sample C which was not inoculated.