This study evaluated the effect of fermentation duration on the nutritional composition and pasting properties of chickpea (Cicer arietinum) seed flour. Cleaned and manually sorted chickpea seeds were divided into four portions (1 kg each). One portion was processed into raw flour and used as the control, while the remaining portions were subjected to spontaneous fermentation by naturally occurring microflora for 48, 72, and 96 hours, respectively. The resulting flours were analyzed for proximate composition, mineral and vitamin contents, and pasting characteristics using standard analytical methods. Proximate analysis showed that moisture content ranged from 6.24 to 7.86%, crude protein from 10.72 to 22.46%, fat from 1.21 to 3.47%, ash from 1.32 to 2.38%, crude fibre from 2.14 to 3.31%, carbohydrate from 62.07 to 74.66%, and energy value from 343.46 to 368.27 kJ/100 g. Mineral composition revealed calcium levels of 74.42–108.60 mg/100 g, potassium 88.37–126.21 mg/100 g, phosphorus 83.72–135.20 mg/100 g, magnesium 92.35–163.77 mg/100 g, sodium 7.35–14.40 mg/100 g, and zinc 4.18–10.31 mg/100 g. Vitamin analysis indicated that ascorbic acid ranged from 3.22 to 8.73 mg/100 g, thiamine 1.58–7.32 mg/100 g, niacin 1.16–7.12 mg/100 g, riboflavin 1.36–7.18 mg/100 g, folic acid 1.38–5.22 mg/100 g, and vitamin A 2.01–6.57 mg/100 g. The pasting properties demonstrated peak viscosity values between 33.26 and 73.21 RVU, trough viscosity 32.74–65.44 RVU, breakdown viscosity 30.24–64.37 RVU, setback viscosity 41.66–86.56 RVU, final viscosity 64.33–103.16 RVU, peak time 4.32–8.59 minutes, and pasting temperature 32.41–87.43°C. Fermentation significantly influenced both nutritional and functional attributes (p < 0.05). Specifically, extended fermentation increased protein, mineral, and vitamin contents, as well as peak and breakdown viscosities, while fat and carbohydrate contents, along with trough, setback, and final viscosities and peak time, decreased relative to the raw sample. Among the treatments, the flour fermented for 96 hours exhibited the highest nutrient density and improved pasting characteristics, indicating enhanced functional quality. These findings suggest that prolonged fermentation enhances the nutritional and technological properties of chickpea flour, making it a promising ingredient for diverse food applications. Its utilization may contribute to improved dietary quality and help address malnutrition and food insecurity, particularly in developing regions.
