###### Abstract  
This study aimed to determine the impact of natural fermentation time on the chemical composition and antioxidant activities of cassava flour. Samples of flour were fermented for intervals of 12, 24, and 48 h and compared with the control (0 h). The results indicated clear differences in the chemical composition of these samples. The pH value was reduced, TTA increased, and TSS decreased. This is due to the action of lactic acid bacteria during fermentation. The TPC value also increased with fermentation time, achieving 2.95 mg GAE/g after 48 h, compared to 1.35 mg GAE/g initially. Antioxidant activities improved significantly; total antioxidant capacity surged from 23.50 umol TE/g to 69.81 umol TE/g over the 48 h fermentation period, based on ABTS, DPPH, and FRAP assays. Protein content also improved significantly, increasing from 1.82% to 3.10%, while the hydrogen cyanide content declined from 25.14 mg/100 g to 5.34 mg/100 g, signifying reduced nutritional risk. An increase in minerals was also noted, with calcium showing the highest concentration of 41.35 mg/100 g after 48 h of fermentation. These findings demonstrate the effectiveness of fermenting cassava flour by enhancing its chemical composition and antioxidant properties while lowering antinutrients, which improves its value in functional foods. antinutitional factors; minerals; IVPD; nutritional composition 23 June 202523 July  
does not depend on a supplied starter culture [7]. The time frame of fermentation is a significant factor in detoxifying cyanogenic glycosides, starch hydrolysis, and changes in phytochemicals that occur during the fermentation period [8]. Nutrient bioavailability and the functionality and sensory properties of cassava-based products can be significantly improved after fermentation. During fermentation, biochemical changes include modulating radical scavenging entities such as total phenolics, flavonoids, and other bioactive molecules [9]. The fermentation of cassava is supported by a wide range of microorganisms, especially lactic acid bacteria (LAB) and other yeasts and fermenting microbes that occur naturally in cassava [10]. This technique is beneficial from an economic and ecological standpoint and is practiced by many societies in which cassava is a staple food. The fermentation processes for cassava root flour take place through different stages, consisting of several biochemical changes that impact the chemical profile of the flour [11]. Different types of fermentation can hydrolyze and enzymatically degrade complex carbohydrates, proteins, and fibers into simpler constituents [12]. It has been documented that fermentation processes enhance cassava-based products' nutritional value and safety by lowering the antinutritional factors such as cyanogenic glycosides, phytates, and tannins [13]. Along with enhancing the digestibility of macronutrients and phytochemicals, natural fermentation also changes the antioxidant properties of cassava root flour. Microbial actions during fermentation may release bound phenolic compounds alongside other bioactive metabolites, thus enhancing the antioxidant activity [14]. These changes support the demand for functional foods containing natural antioxidants, improving fermented cassava products' health benefits [15]. Neutralizing oxidative stress, which is associated with chronic conditions like cardiovascular disease, diabetes, and neurodegenerative diseases, requires antioxidants [16]. With the emphasized benefits of fermentation processes, which include the bioavailability of nutrients in the body during digestion and the boosting of antibodies, there seems to be a gap in knowledge regarding how different fermentation times and conditions impact the biochemical constituents and the antioxidant properties of cassava root flour. Most of the available literature focuses on controlled fermentation processes, with little or no attention given to the effects of natural fermentation.