Selected chemical and nutritional properties of flours and protein concentrates from raw, fermented and germinated fluted pumpkin (Telfairia occidentalis Hook) seeds were investigated. The protein quality of the flours and concentrates was evaluated using weanling rats fed on test diets which were prepared by incorporating flour from raw (diet A), fermented (diet B), germinated (diet C) and concentrate from raw (diet D), fermented (diet B) and germinated (diet F) seeds into a basal diet at the expense of cassava starch such that they provided 10% crude protein in the final diets. Casein (diet G) served as a control. Protein concentrates had increased crude protein contents in-vitro protein digestibility and decreased levels of phytic acid and polyphenols, compared to flour samples. Diet A did not support the growth of rats and had a negative value (−1.66) for protein efficiency ratio (PER). Diets A and D both gave poor protein quality indices such as low values for PER, net protein ratio (NPR) and true digestibility (TD). There were no Significant (p> 0.05) differences between the values obtained for PER, NPR, and TD of diet Band G (casein), indicating that nutritional quality of concentrate from pumpkin flour improved following fermentation of the seeds.