Evaluation the effect of using different microbial strains in the fermentation of Faba Bean on its nutritive value and consumer acceptance was performed. Fermentation of processed Faba Bean (autoclaved and non autoclaved) with lactobacillus acidophilus (LAB ), Bacillus Subtilis (B.subtilis) and Saccharomyces cerevisiea (Yeast) were performed for 44 hrs after which analysis of chemical composition and anti-nutritional factors were performed to estimate the major differences before and after fermentation process. The result showed marked decrease in the pH of the fermented product accompanied by slight changes in the amino acids pattern. Marked reduction of anti-nutritional factors was obtained after fermentation especially in phytic acid. Estimation of True Digestibility (T.D), Biological Value (B.V) and Net Protein Utilization (N.P.U) were performed in a biology trial using Albino rats. Results revealed that, soaked and cooked Faba Bean fermented with B. Subtilis showed the greatest T.D, B.V and N.P.U. By applying panel test to estimate the palatability of the fermented Faba Bean, results showed that, there was no significant difference between all fermented products.