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Camelina meal (CAM) was fermented in solid-state using food grade <i>Aspergillus</i> fungi (<i>A. sojae</i>, <i>A. ficuum</i> and their co-cultures), and the physicochemical composition, microbiological and functional properties were investigated. SSF increased the starch contents but reduced (<i>p</i> < 0.05) the contents of soluble carbohydrate. The microbiological counts of the fermented meals were higher (<i>p</i> < 0.05) than that of the unfermented CAM. Phytic acid content reduced (<i>p</i> < 0.05) in the fermented meals. SSF reduced the protein molecular weight and colour attributes of CAM. The fermented camelina meals had increased (<i>p</i> < 0.05) bulk density and swelling capacity but reduced (<i>p</i> < 0.05) water absorption capacity. Thus, the study indicated that SSF with <i>A. sojae</i>, <i>A. ficuum</i> and their co-cultures influenced the physicochemical, microbiological and functional properties of CAM. There is potential for the development of value-added novel food and feed products from solid-state fermented camelina meal.