Cowpea (Vigna unguiculata (L.) Walp) beans can be used as raw material for making fermented beverages that contain high lactic acid bacteria. This study aimed to determine the effect of cowpea beans fermented beverages consumption on mice intestinal microflora. The product is analyzed for TAT, pH, toxicity level, and number of microorganism. Adapted 2 months old mice were divided into 3 major groups which consist of 10 mice. Negative control group where the mice were given standard feed and 1 ml distilled water, positive control group where the mice were given standard feed and 1 ml comercial fermented beverages product, and treatment group where the mice is given standard feed and 1 ml cowpea beans fermented beverage product. The treatment carried out for 4 weeks. During the treatment body weight, physical condition, and mice activities were observed. Examination of the intestinal microflora is the total number of microbes, total lactic acid bacteria, total E.coli, total Staphylococci, and total moulds or yeasts. Mice Intestinal tissues were observed under microscope with magnification 40x and 400x, and the vili length is measured. The result shows that cowpea beans fermented beverage consumption had effects that benefits the body such as controling weight, decrease appetite, and maintain the number of microflora population that will contribute to general health of the host. Cowpea fermented beverage product is proven to be non toxic and does not damage intestinal tissue instead, it improves intestinal health and absorption of nutrients into the body