Yahaya et al Greener Journal of Agricultural Sciences Vol. 8(12), pp. 370-375, 2018 ISSN: 2276-7770 Copyright ©2018, the copyright of this article is retained by the author(s) DOI Link: http://doi.org/10.15580/GJAS.2018.12.122718183 http://gjournals.org/GJAS Processing Effect of Nutritional and Anti-Nutritional Content of African Locust Bean Seeds (Parkia biglobosa Benth) 1Yahaya Mode, *1Adamu, Shahidah A., 2Salau, I. A. and 2Sambo, S. *1Department of Microbiology, Sokoto State University, Sokoto, Nigeria 2Department of Biology, Shehu Shagari College of Education, Sokoto, Nigeria ARTICLE INFO ABSTRACT Article No.:122718183 Type: Research DOI: 10.15580/GJAS.2018.12.122718183 African Locust Bean (Parkia biglobosa) is among the leguminous plants used by man particularly in some African countries for the production of local condiment. African locust bean seeds are rich in protein and usually fermented to a tasty food condiment called daddawa which is used as a flavour intensifier for soups and stews and also adds protein to a protein-poor diet. However, the use of African locust bean seeds and other legumes as protein source is limited by the presence of anti-nutritional factors which are a diverse range of naturally occurring compounds in many tropical plants. This study sought to investigate the nutrients and anti-nutrients content of locust bean. The result of nutrient factors were analyses and it can be seen that the carbohydrate had highest percentage occurrence with 70.72% followed by Moisture with 11.5% and lipid with 10% and protein with 6.78% then ash with 4%. The results of anti-nutritional factor on locust bean can be seen that the Nitrate had a highest percentage occurrence with 82.8% followed by Tannins with 33% and Cyanide with 4.1% and Phytate with 2.94% and Oxalate with 0.0027%. 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