Objective:To investigate the modulatory effect of fermented legume condiments diet on oxidative stress in streptozotocin(STZ) induced diabetic rats.Methods:Adult male Wistar rats were randomly divided into six groups with six animals in each group.Diabetes was induced by intraperitoneal injection of STZ(35 mg/kg b.w.).After being confirmed diabetic,the rats were fed with fermented Bambara groundnut.Locust bean and Soybean diets for 14 days.The plasma was obtained after 14-day treatment and analyzed for hepatic damage marker enzymes(AST,ALT and ALP) and in vivo antioxidant indices.Results:The diabetic untreated rats showed elevated (P<0.05) levels of AST,ALT.ALP and malondialdehyde with reduced activities of glutathiones -transferase,catalase as well as plasma reduced glutathione,vitamin C and total protein content.However,treatment of diabetic rats with lermenled legume condiments diets for 14 days significantly(P<0.05) reversed the above parameters towards normalcy,suggesting their modulation of oxidative stress,which mav be due to their high phenolic content and antioxidant capacity.Conclusions:The attenuation of oxidative stress and protection of hepatic tissue damage by the legume condiment diets in STZ induced diabetic rats compare favourably with that of metformin,a well known oral hypoglycemic drug. Objective: To investigate the modulatory effect of fermented legume condiments diet on oxidative stress in streptozotocin (STZ) induced diabetic rats. Methods: Adult male Wistar rats were divided divided into six groups with six animals in each group. Diabetes was induced by intraperitoneal injection of STZ (35 mg / kg bw). After being confirmed diabetic, the rats were fed with fermented Bambara groundnut. Seed bean and Soybean diets for 14 days. The plasma was obtained after 14-day treatment and analyzed for hepatic damage marker enzymes (AST , ALT and ALP) and in vivo antioxidant indices. Results: The diabetic untreated rats showed elevated (P <0.05) levels of AST, ALT. ALP and malondialdehyde with reduced activities of glutathiones -transferase, catalase as well as plasma reduced glutathione, vitamin C and total protein content. However, treatment of diabetic rats with lermenhed legume condiments diets for 14 days significantly (P <0.05) reversed the above parameters towards normalcy, suggesting their mo dulation of oxidative stress, which mav be due to their high phenolic content and antioxidant capacity. Conclusions: The attenuation of oxidative stress and protection of hepatic tissue damage by the legume condiment diets in STZ induced diabetic rats compare favrably with that of metformin, a well known oral hypoglycemic drug.