This study aimed to evaluate the effect of the fermentation on the nutrient and antinutrient composition of Senegalia macrostachya and Parkia biglobosa seeds. For condiments production, the raw seeds were cleaned, cooked, drained, washed, cooked, drained and fermented. Results show that the pH increased (from 6.09 to 7.76 and from 6.99 to 7.92) from the onset of the fermentation till 48 h during fermentation of Senegalia macrostachya and Parkia biglobosa seeds respectively. Biochemical analyses revealed a slight increase in water content, ashes, lipids, minerals and a decrease in total carbohydrate for the two products. The fermentation of Senegalia macrostachya and Parkia biglobosa seeds reduced the initial phytates content by 38.21% and 41.37% respectively. Fermented seeds of Senegalia macrostachya are rich in protein (59.59 ± 0.74 g/100g DM), potassium and magnesium (1076.74 ± 37.49 mg/100g DM and 111.63 ± 06 mg/100g DM respectively) with an appreciable iron content (26.27 ± 0.06 mg/100g DM). Given its nutritional composition, fermented seeds of Senegalia macrostachya could be used as an alternative to soumbala in areas where it is not available.