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Objectives: Previous study have shown that the seeds of the tamarind tree (Tamarindus indica) have anti-diabetic properties without any evidence on the processing method. This present study was carried out to investigate the effect of fermentation on antioxidant as well as anti-diabetic properties of Tamarind (Tamarindus indica) seeds. Methods: The sample was pulverized after five days of typical fermentation alongside raw sample and examined for its antioxidant and anti-diabetic properties. Antioxidant assays such as FRAP, ABTS, NO, and DPPH were carried out to determine the in-vitro inhibitory effects on diabetes-related enzymes α-amylase and αglucosidase, while amino acids, proximate and minerals content were carried out. Results: The findings revealed that fermentation changed the antioxidant properties of the seed powder. While total phenols and flavonoids decreased, inhibition was observed with α-amylase and α-glucosidase, although raw has higher results. Interestingly, the analysis of 18 amino acids on raw and fermented samples indicated an increase value with fermentation. Moreover, there were elevations in Zn, Mn, K, and vitamins C, D, E, and B1. Conclusion: In summary, the study indicates that tamarind fermented seed powder holds promise for exerting anti-diabetic effects, likely due to its rich content of amino acids and vitamins endowed with antioxidant properties. [ABSTRACT FROM AUTHOR]