The chemical characteristics and microorganisms involved in the production of “Tonou”; a food condiment prepared from the seeds ofParkia biglobosa,peanut and soybean were investigated. It is quite a bit different from the one called “Dawadawa”; by the Hausas who inhabit most of the northern parts of West Africa. Its difference with “Tonou”; is due to its materials made exclusively of locust bean. Various bacterial have been identified in the product. The genera of bacteria isolated were Bacillus and Staphylococcus.. Bacillus was the predominant genus, especiallyBacillus subtilis. “Tonou”; is rich in proteins (37–40%). Free amino acids content increased in fermented seedsof Parkia biglobosa.In addition, “Tonou”; is a source of trace element, especially Fe, Mg and Zn are in high proportion.