Background and Objective: Processing of Pentaclethra macrophylla Benth seeds into “Ugba” delicacy not only reduces the anti-nutrient concentrations but also introduces some unique compounds that improves its nutritional potentials and enhances its acceptability and palatability.

Methodology: A quantity of 2.0 kg of raw sample was boiled in water at 100 °C for 12 hrs, the testa was dehulled and 10 g of edible salt was added to the sliced cotyledons. The mixture was boiled for 3 hrs and allowed to stand for 24 hrs at room temperature. The sliced cotyledons were filtered and divided into three parts of 0.5 kg each. One part was ground immediately into a smooth paste to give the “cooked-salted unfermented sample”. The 2nd and 3rd parts were seeded with 0.2 g each of three days fermented P. macrophylla Benth seed and allowed to ferment. The second part was ground after 48 hours while the third part was ground after 96 hours to give“cooked-salted 2 days fermented” and “cooked-salted 4 days fermented” samples respectively. Results: Oleic acid was the highest volatile component observed via GC-MS analysis of cooked salted unfermented sample with a total percentage concentration of 94.909, while 9,12-Octadecadienoic acid (Z,Z)- (Linoliec acid) was the highest bioactive component observed in cooked salted two days fermented and cooked salted four days fermented samples with total percentage concentrations 96.807 and 55.598 respectively. Conclusion: This study shows that the product of P. macrophylla Benth fermentation is a factor of both fermentation conditions and predominant fermenting organism favoured by such conditions.