The proximate composition, biochemical changes and microbiology of fermenting Pentaclethra macrophylla (Ugba) seeds were evaluated. Studies were carried out to screen for microorganisms associated with the natural fermentation of the oil bean seeds. Bacterial isolates obtained include species of Bacillus, Streptococcus, Salmonella, Micrococcus, Lactobacillus and Proteus. Fungal isolates include Yeast, species of Penicillium, Aspergillus, Fusarium and Rhizopus.