The burden of hepatocellular carcinoma (HCC) has been increasing in Egypt with a doubling in the incidence rate in the past 10 years. The present study was designed to evaluate the hepatoprotective effect of two probiotics, yogurt and fermented kidney beans (FKB) against chemically induced hepatocellular carcinoma (HCC) in male albino rats. Forty five male albino rats were used in this study. The animals were divided into seven different groups (groups 3-9; 5 animals each) in addition to negative and olive oil control groups (group 1 and 2). Group 3 (HCC group) were injected with a single dose of diethyl nitrosamine (200 mg/kg, i.p. injection) and 2 weeks later received a repeated doses of carbon tetrachloride (1 ml/kg, i.p. injection) as 1:1 dilution in olive oil once weekly for 26 weeks. Rats in group 4 treated with yogurt supplemented diet during the whole experimental period. Rats of group 5 and 6 treated with fermented kidney beans supplemented diet (50 and 100 g/100 g food, respectively) for 26 weeks. Group 7 (HCC group fed yogurt supplemented diet) received the same treatment as group 3 and group 4. Rats in group 8 (HCC group fed low dose fermented kidney beans supplemented diet) received the same treatment as group 3 and group 5. Rats in group 9 (HCC group fed high dose fermented kidney beans supplemented diet) received the same treatment as group 3 and group 6. The results showed a significant elevation (p<0.05) in alanine transaminase (ALT), aspartate transaminase (AST), Gamma-glutamyltransferase (GGT), Alkaline phosphatase (ALP) and Lactate dehydrogenase (LDH) activities in HCC rats compared with normal control rats. Whereas, yogurt and fermented kidney beans treated rats had a significant decrease (p<0.05) in ALT, AST, GGT and ALP activities compared with the HCC group. Pretreatment with probiotics showed a protective effect against experimentally-induced HCC by decreasing the levels of alpha-fetoprotein in serum compared with the HCC group. These observations suggest that the two tested probiotics (yogurt and fermented kidney beans) may be used as a potential nutraceutical intervention hepatoprotective agent against hepatocarcinogenesis.