Oil palm inflorescence ash (FMA) has been used in post-harvest processing and preservation of food crops. In this study effect of oil palm inflorescence ash as a processing aid on the chemical composition and metagenomics of fermented African oil bean seed (Pentaclethra macrophylla, Benth) was investigated. The result showed that the African oil bean seeds sample fermented with FMA had higher total amino acid (TAA) content (88.48 g/100 g crude protein (cp)) and better protein quality compared to the sample fermented without the ash (NFM) (81.04 g/100 g cp) and the unfermented (UFM) sample (8.07 g/100 g cp). The FMA had lower residual anti-nutritional factors and total saturated fatty acid (4.07%) hence has better dietary value than the NFM and UFM samples. New aromatic volatile compounds were also produced in the FMA which further improved its sensory quality compared to the NFM and UFM samples. The metagenomic study revealed that FMA had fewer spoilage bacteria but higher fermentative yeasts than the NFM. Thus the findings of the current study provide evidence that African oil bean seeds fermented with oil palm inflorescence ash have better chemical and microbial composition than the one processed without the oil palm ash.