Background: Agricultural foods, including cereals, pulses, legumes, millets, fruits, vegetables, roots and tubers, form the foundation of global food and nutritional security. However, their nutritional value is frequently limited by antinutritional factors (phytate, tannins, oxalates, protease inhibitors) that reduce nutrient bioavailability.
Objective: This review examines fermentation as a biological biofortification strategy to improve nutritional quality, functional properties and food safety of agricultural commodities.
Methods: Peer-reviewed literature from major scientific databases was synthesised, focusing on microbial mechanisms, nutrient enhancement, antinutritional-factor reduction and safety outcomes across solid-state and submerged fermentation systems.
Results: Lactic acid bacteria, yeasts, Bacillus spp. and selected filamentous fungi produce enzymes (phytase, protease, amylase) and organic acids that degrade antinutrients, liberate minerals (Fe, Zn, Ca, Mg), synthesise or increase B-group vitamins (folate, riboflavin, niacin) and bioactive compounds, and improve protein digestibility. Concurrent acidification and antimicrobial metabolite production enhance microbial safety and shelf life.
Conclusion: Fermentation-based biofortification offers a sustainable, low-cost route to nutritionally superior functional foods. Standardisation of starter cultures, process parameters and sensory quality remains essential for industrial translation and contribution to food and nutritional security.