Tiger nut (Cyperus esculentus) has high nutritive properties, therapeutic potential and health benefits; it grows mostly as a weed. This research aimed to study the nutrition value, phenolic compounds and antimicrobial activity of tiger nut and preparation of fermented and non-fermented tiger nut milk and its effect on the treatment and protection of hepatotoxicity rats induced by CCl4. Fermented Tiger nut milk (FTNM) decreased the content of fiber and fat but increased the protein, carbohydrate, and ash contents compared with tiger nut milk (TNM). Total phenolic, total flavonoid and antioxidant activity were 211.5 mg GAE/100g, 95.7 mg QE/g and 78.4%, respectively. The major components of the phenolic compound were ρ-OH benzoic acid (57.9 mg/100g). The phenolic extract at concentration of 150 mg\ml has the highest antimicrobial activity against pathogenic microorganisms Escherichia coli > Staphylococcus aureus > Salmonella typhimurium > Pseudomonas aeruginosa >Candida albicans > Aspergillus niger. The biological experiment was done on 30 adults male Wistar weight 220±10 g. The experimental period was 6 weeks. Rats were divided into six groups of five rats in each; hepatic rats have done by injecting 0.1 ml of the prepared mixture (1:1) CCl4: Olive oil. FTNM and TNM were observed to reduce the activities of serum AST, ALT and ALP (hepatic biomarker enzymes). There were no significant differences (p>0.05) between the serum albumin, globulin, and total protein levels of the group of rats taken 2ml of FTNM and the negative control group, which indicates that the 2 ml of FTNM repaired damaged liver.