Abstract: Two kilograms of soya bean seeds (Glycine max) were purchased from Kasuwan mata, Sabon gari market, Zaria. These seeds were packaged in polythene bags and were transported to the laboratory, Department of Microbiology, Ahmadu Bello University, Zaria. Seeds were processed by precleaning to remove debris, roasting and dehulling to remove seed coats. Cotyledons were boiled in water for 5th, until it became soft and was allowed to cool to 35°C in an earth pot lined with aluminum foil. Bacterial isolates (5% mixed B. subtilis and B. pumilus) prepared as starter cultures was inoculated into 300 g of processed unfermented soft cotyledons of G. max seeds in an earth pot lined with aluminum foil. Thermometer cleaned with ethanol was inserted for temperature readings. Another fermentation process of G. max seeds (300 g) was also set up without starter cultures. Fermentation was allowed to proceed at room temperature (25°C) in the laboratory. As fermentation progresses, it was observed that G. max seeds with starter cultures fermented faster (48 h) than G. max seeds without starter cultures (72 h) as indicated by fermentation temperatures 50°C highest temperature at 48 h for seeds with starter cultures and 49°C highest temperature for seeds without starter cultures at 72 h. Results from proximate analyses showed that, fermented G. max seeds with starter cultures have highest nutritional values as compared to fermented seeds without starter cultures. The benefits of utilizing starter cultures in food industry cannot be over emphasized as they hasten fermentation processes as well as guarantee product quality by nutrients enhancement.