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This study was conducted to evaluate the effect of microbial and natural fermentation on amino acids and protein quality of Opagha seeds. Results show that the protein content did not change significantly (p ≤0.05) with fermentation. Non-essential amino acids in the samples are also significantly higher (56-59%) than the essential amino acids, (41-44%). Based on the essential amino acids pattern requirements for pre-school children and adults, the limiting amino acids were sulphurcontaining amino acids (methionine +cysteine) with chemical scores of 0.21 -0.29 and 0.30 - 0.43, respectively, however, phenylalanine + tyrosine are the limiting amino acid for school children with a chemical score of 0.24-0.33. The protein quality of the amino acids in Opagha seeds determined by the protein digestibility-corrected amino acid score was improved by fermentation across all the human groups by between 27 – 37%, however, higher chemical scores for adult group suggests that the use of opagha seeds as a dietary protein sources may be more suitable foran adultmeal requirement.

Keywords: Opagha seed, protein quality, amino acids, fermentation