Abstract: Afzelia africana was identified in four selected communities in Idemili North Local Government Area as important wild vegetable tree. The tender leaves and shoots are known and consumed as delicacies in yam dish. This wild vegetable that substitutes cultivated vegetables in dry season is on the verge of extinction. This is because farmers produce and consume more commonly known vegetable. Planting, processing, food use and organoleptic attributes of its in-built product for food diversification is scanty in Nigeria literature. Afzelia africana tender leaves and shoots were collected from forest in the four study areas. The leaves and shoots were divided into four portions. One portion was sun-dried as control. The other three portions were exposed for 30 minutes to sun to wither, squeezed in partially burnt fresh banana leaves wrapped and allowed to ferment in locally made basket by inherent microflora for 4, 7 and 10 days. The fermented samples were sun-dried until they become brittle for pulverization into fine powder. These samples were used for both chemical analysis and formation of diets for adult rats for a 12-day N balance study and liver composition. The in-built product (yam dish) has a promising food diversification use. A 4-day fermentation of Afzelia africana leaves and shoots produced much more nutrient density and desirable organoleptic attributes. The dietary protein based on a 4-day fermented Afzelia africana leaves and shoots fed adult rats increased N digestibility and retention, net protein utilization and liver composition.