Conclusively, proximate nutrient of Colocasia esculenta was higher in crude protein and carbohydrate as fermentation time increased. Antinutrient factors were also highly reduced to safe levels as fermentation time increased. Increase in fermentation time resulted to decrease in moisture content, crude fibre, crude fat, and ash content. Water absorption capacity of fermented cocoyam increased markedly. Bulk density, oil absorption capacity and gelation temperature reduced with increase in fermentation time. These changes suggest that fermentation can be a valuable processing technique for improving the nutritional quality and functionality of cocoyam flour, making it a more suitable ingredient for various food applications. Further research is needed on the microorganisms associated with fermentation, and investigating the development of a starter culture to optimize the fermentation process, with the aim of further reducing its oxalate content and improving other physicochemical properties of cocoyam flour.