The bacterial cultures from yogurt (Y) containing Lactobacillus bulgaricus and Streptococcus thermophilus as lactic acid bacteria were used to study their effect on the properties ( such as sensory ,chemicaly and  microbiologicaly ) of some food products prepared from legumes   .  This lactic acid  bacteria were isolated and identified by morphological, biochemical and molecular characteristics. Results revealed that Y Soy bean ( puree ) recorded the highest scores in appearance (8.5 ± 0.2), color (8.3±0.2) and mouth feeling ( 8.4±0.2) ,  however Y Faba bean ( puree ) had the best taste and over all acceptability scores (8.2 ± 0.2), (8.2 ± 0.1) respectivily. Odor was the best for Y Chick pea (8.2 ± 0.2). Results indicated that the highest values of chemical parameters were recorded for Y Soy bean in moisture , ash, lipids and proteins which were (5.9±0.1) ,(5.0±0.1),  (20.0±0.1) and (37.8±0.1) respectively . While , Y Chickpea and Y Faba bean were the best in carbohydrates ( 62.2±0.2), (62.1±0.1) respectively. Results obtained shows the effect of Lactobacillus bulgaricus of yogurt -fermented Faba bean, Chick pea and Soy bean.  Generally, results represent shows that  ten storage days value at (5.6 ± 0.3) for the Chik  pea and Soy bean. While , results represent show that ten storage days value at (5.8 ± 0.5) for the Soy bean with Streptococcus thermophilus . Finaly , the results concluded that the counts of yogurt bacterial isolates were improved the sensory and chemicaly evaluation of fermentated legumes when increased with storage days.