The nutritional and antinutritional value of fresh and fermented perah seed were studied. The colour of fermented perah seed changed from beige into dark brown and strong pleasant smell was developed. From proximate analysis, fermented perah seed contained lower moisture, protein, fiber and ash compare to fresh perah seed. Interestingly, the fat content increased after fermentation process for about 9%. On the other hand, about consistent protein content was retained after fermentation process resulted in less than 4% from fresh perah seed. In comparison with other types of seeds, perah seed shows relatively high content in protein (59%) and fiber (77%). Mineral analysis showed a reduced amount of heavy metal in perah after fermentation compare to fresh seed. Meanwhile, antinutritional analysis found very insignificant untraceable presence of cyanide in both types of the seeds. Therefore, it can be concluded that traditional practice of fermenting perah seed before consumption is indeed practical to retain optimum nutrition content, prolonged shelf life with seven times lower moisture content also reduction in cyanide traces and heavy metals compared to the fresh perah seed.