From the results, the fermentation process was found to reduce the phytate content of the flour samples in a time-dependent manner, from 138.50 ± 0.11 to 95.22 ± 0.3mg/g in 96 hours. The observed decrease in phytate content can be attributed to the enzymatic activity of endogenous phytase, derived from the raw ingredients and inherent microorganisms, which hydrolyzes phytic acid into inositol and orthophosphate . This Phytic acid is known to chelate mono or divalent minerals such as iron, zinc, magnesium, and calcium, thereby making them less bioavailable . While Phytic acid is generally considered a beneficial phytochemical, possessing antioxidant properties and potential protective effects against kidney stone formation and certain types of cancer , its reduction in fermented foods can enhance mineral bioaccessibility.