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This study explored the optimized combination of solid-state fermentation (with Aspergillus oryzae) and proteolysis processes upon koji and hydrolysate properties to overcome the limitations of defatted soybean meal (DSM) in food applications. After 44 h fermentation, no change in total nitrogen content (dry basis), a decreased weight (34.5% moisture loss) and total sugar (40.91% loss on dry basis), and an elevated total acid before a plateau (2.75%) at 20 h were observed. A significant decrease of >10 KDa peptides in the aqueous extract of koji, and the neutral protease activity increased gradually with fermentation time (720.13–1743.55 U/g corresponding 16–40 h). The hydrolysates obtained via fermentation (different times) before proteolysis (34 h) differed in protein recovery, degree of hydrolysis and antioxidant activities with the one (24 h fermentation) having the highest values. The hydrolysates …