Stored locust bean samples were purchased from Uselu market and analysed for their fungal load and physicochemical properties such as moisture content, pH value and titratable acidity. Enumeration of the total fungal species was carried out by pour plate technique using appropriate medium, potato dextrose agar (PDA) with antimicrobial agents (streptomycin), incorporated to inhibit bacteria growth. The fungal isolates were identified using cultural and morphological characterization. Moisture content determination was done by drying to constant weight in oven at 103°C, the pH value was determined using a pH meter while titratable acidity was by acid–base reaction using 0.1N sodium hydroxide (NaOH) solution. The total fungi count on potato dextrose agar was 2.0×10–8 from Uselu market. The moisture content was 18.9%, the pH value 6.1 and titratable acidity 0.61ml of 0.1N, NaOH. The species of fungi isolated and identified at the end of the analysis were Fusarium sp, Aspergillus flavus, Penicillium sp, Saccharomyces sp and Aspergillus niger. The identification was based of morphological characteristics. These fungal colonization and contamination of stored locust bean cause inedibility, reduce market value and depletion of its nutrients. Hence, adequate drying of crops, prevention of moisture re–absorption and the general improvement of storage facilities at all levels of production is recommended as a safeguard against fungi deterioration of locust bean.