Contrary to the findings of the water absorption capacity of the flour displayed a significant increase ranging from 0.27 ± 0.14 to 0.87 ± 0.13g/g, while the oil absorption capacity decreased from 3.47 ± 0.16 to 1.04 ± 0.31g/g, in the unfermented sample to the 96hrs fermented flour sample. The basic constituents of flour such as starch, non-starch polysaccharides, protein content, total and water-extractable content, and flour particle size forms its water (or oil) absorption capacity . Specifically, the observed increase in water absorption capacity of cocoyam flour with fermentation time may be due to the breakdown of peptide bonds (proteins) by microbial enzymes, leading to the exposure of more polar groups and enhanced hydrophilicity of proteins. This increase in hydrophilicity likely contributed to the higher water absorption capacity of the fermented cocoyam flour . This increase in water absorption is evident in the reduction of gelation temperature (85.35 ± 0.13 0 C to 83.92 ± 0 0 C), due to its increase in hydrophilicity and water absorption capacity enabling it to form a gel-like structure more easily at a lower temperature. This is contrary to the findings of , in which a decrease in gelation temperature and increased viscosity in fermented cocoyam flour was also observed.