An investigation was carried out on the microorganisms associated with fermented and non-fermented African oil bean meal “ugba” (Pentaclethra macrophylla Benth). The moulds isolated are Mucor sp., Rhizopus sp., Aspergillus nidulans, A. fumigatus and Paecilomyces sp. Some bacterial species were also isolated. They include Staphylococcus sp., Bacillus and Pseudomonas spp. The yeast were Geotrichum sp., Torulopsis sp., and Hansenula sp.. Fermented ones had more microbial load at the range of 4.5 x 10³ - 5.0 x 10³ cfu/g. pH was acidic in the non-fermented (5.7) and alkaline in the fermented ones (8.2). Proximate analysis and mineral composition was done using standard methods. The results showed that non-fermented oil bean had high percentages in protein, fat, fibre, K, Na and P, while fermented had high percentages in moisture content, K, Na and P. Some of the microorganisms isolated during the study are harmful while some are harmless. The harmless microorganisms could offer an alternative answer in protein production in tomorrow’s Nigerian Biotechnological development.