The present study was designed to study the fermentation process and to scientifically evaluate its phytochemical components. Fermentation was carried out using traditional method. Exactly 160 g of the seeds were soaked in water, washed, and cooked for 2 h, after which they were washed, sieved and parboiled for 20 min, the seeds sieved, cotyledon poured into fermenting pot covered tightly to prevent heat escape, fermented for 72 h while still hot, and the final product was gotten and sundried. The phytochemical analysis of Dialium guineense was carried out, and the results of the analysis shows the presence of the following phytochemicals in varied proportion across the different samples; saponin, flavonoids and phenolic compounds. Findings from this study suggest that D. guineense contains agents (secondary metabolites) capable of ameliorating certain disease conditions, therefore, its use as condiment for food preparation is encourage.