An investigation was undertaken to evaluate the impact of edible mushroom Pleurotus sajor-caju fermentation on the nutritional profile of soymeal under high solid submerged fermentation.Eight day fermentation resulted in changes in the nutritional profile of soymeal.A statistically significant enhancement in fermented sample was seen for crude protein, crude fiber and total amino acid.Except for hydroxyproline and hydroxylysine all amino acids showed significant increase in fermented samples.Specifically, amino ac…