This study aimed to investigate the effect of receiving fermented legumes on type 2 diabetec patients. Three common legumes (Fababean,Chickpea andSoybean) were fermented using yogurt starter culture (Lactobacillus delbrueckiibulgaricus and Streptococcus salivarius subsp. Thermophilus)orprobioticbacteriamixedculture(Lactobacillu sacidophilus, Bifidobacteri umsp < /span>. andS. thermophilus) . Fermented leguminous purees were sensory and chemically evaluated.Antidiabetic effect was investigatedon type 2 diabetes patients. Results revealed thatthe most acceptable odor, mouth feeling and overall acceptability scores were observed for Y Chick pea puree (8.2 ± 0.2 ), Y Soy bean puree (8.4 ± 0.2) and Y Fababean.Uric acid value as it increased from 8.00 to 9.00 after receiving fermented legumes puree. Y soy bean and P chickpea recorded the highest increase in urea level (11 .00 and 12.00,