Abstract This study investigated the impact of various processing methods on the proximate and functional properties of Cucumeropsis manni seeds. The raw seeds were dehusked and divided into three categories: sample A (boiled seed flour), sample B (roasted seed flour), and sample C (fermented seed flour). Each type of flour was processed and analyzed using standard methods. The average functional properties recorded were: for the boiled samples, oil capacity was 32.35, water density was 22.47, foam capacity was 0.49, and emulsion stability was 66.7; for the fermented samples, foam capacity was 1.24, emulsion stability was 80.41, oil capacity was 48.1, water density was 15.5, and bulk density was 5.42. In terms of proximate composition, the boiled samples had 21.75% moisture, 4.3% fiber, 10.6% fat, 11.68% protein, 8.17% ash, and 45.85% carbohydrates, while the fermented samples had 25.62% moisture, 5.70% fiber, 15.62% fat, 12.24% protein, 10.1% ash, and 28.23% carbohydrates. These re