Cassava is a major staple in tropical regions, yet its high carbohydrate content and inherently low levels ofprotein, essential amino acids, and micronutrients limit its nutritional adequacy. This study investigated the effect of controlled fermentation on the nutritional quality of cassava flour with the aim of identifying an optimal fermentation duration capable of enhancing its nutrient profile. Cassava flour samples were fermented for 5, 7, and 9 days and subsequently analyzed for protein content, amino acid composition, vitamins A and C, lipid concentration, and carbohydrate levels using standard analytical procedures. Results showed that 7-day fermentation produced the most significant improvements, yielding the highest protein content (9.93 mg/g), increased concentrations of vitamin C (1.31 mg/g) and vitamin A (0.15 mg/g), and enhanced essential amino acids such as leucine, lysine, and arginine. Carbohydrate content decreased progressively with fermentation, reflecting microbial utilization, whereas lipid content showed minimal variation across samples. Nutrient reductions observed after 9 days indicate prolonged fermentation. A 7-day fermentation period optimally enhances the nutritional value ofcassava flour, offering a low-cost, scalable biofortification approach relevant to food security and nutrition interventions. These findings align with SDGs 2, 3, and 12 by supporting improved dietary quality, promoting better health outcomes, and encouraging sustainable processing practices. Further study is recommended to characterize the specific microorganisms responsible for the observed nutritional improvements and to support large-scale adoption in cassava-dependent communities.