Abstract: Study was carried out to determine the spoilage association of traditionally fermented ugba, product of African oil bean seed. Samples were collected from three markets within Enugu metropolis in Eastern Nigeria. Microbial population of ugba was isolated, characterized and identified. Effect of time on product quality, total viable cell count and individual growth pattern of isolates was evaluated. Microorganisms isolated were Proteus sp., Klebsiella sp., Staphylococcus epidermidis, E. coli, Bacillus licheniformis and Bacillus subtilis. Initial viable cell count increased from 4.6x108-6.2x108, 6.0x109-6.9x109 and 3.9x108-5x108 cfu g-1 by the 4th day for samples from Mayor, Kenyatta and Garki markets, respectively. Organoleptic changes in texture and colour were seen to be a factor of time of storage. A decline in growth of Proteus sp., E. coli, Klebsiella sp. and S. epidermidis by the 4th day of storage was observed for all samples. Viable cells of B. licheniformis increased from 6.1x107-17.7x107 cfu g-1, 13.9x108-20.0x108 and 8.7x107-15.5x107 by the 4th day of storage for samples from Mayor, Kenyatta and Garki markets respectively. Growth of B. subtilis increased from 9.2x107-19.9x107, 14.9x108-21.2x108 and 11.5x107-17.2x107 cfu g-1 for samples from Mayor, Kenyatta and Garki markets respectively. Our results indicate that ugba spoilage is primarily a result of the continued activity of African oil bean seed fermentative organisms B. subtilis and B. licheniformis.