Objective: The aim of the present study was to find out the effect of fermentation on the physicochemical properties (pH, total titratable acidity and protein content), antinutritional factors (phytate, total polyphenolic content (TPC) and tannin), antiradical activity and in vitro protein digestibility of desi Cicer arietinum seeds. Methods: Physicochemical parameters were assessed by using pH meter and titrimetric method. Antinutritional factors such as phytate, TPC and tannin were determined by spectrophotometric, Folin-ciocalteu and Folin__ampersandsignndash;denis method respectively and protein content and digestibility by Lowry__ampersandsignlsquo;s method and Pepsin-HCl method respectively. Results: Results showed that fermentation significantly reduced the pH from 6% to 4% and total titratable acidity from 1% to 4%. TPC in raw lentil was found to be 1011.4 mg/100g which was reduced to 150.5 mg/100g after 40 h of fermentation. There was 99% and 93% reduction in phytate and tannin content respectively after fermentation Antiradical activity was reduced from 90% to 65% at different intervals of fermentation. Fermentation significantly increased the in vitro protein digestibility from 43% to 75%.Conclusion: The study revealed that fermentation significantly improved the nutritive value of desi chickpea.