Fifteen isolates were obtained from a-96 h spontaneously fermented bambara nut to produce an 'Iru' like condiment. Pure cultures of the isolates were identified employing API 50CH strips and API CHL medium (API system, Montalieu, Vercieu, France). Their identities were confirmed as Bacillus subtilis, Bacillus licheniformis and Bacillus pumilus. The total microbial counts showed that the microbial load increased significantly from 3.2 x 10 5 + 0.11 cfu/g at 0 h to 9.2 x 10 7 + 0.20 cfu/g at 96 h (p < 0.05). The investigation into enzymatic activities during product development revealed that the amylase activity fluctuated, by increasing significantly from 0.33 + 0