Abstract:Fermentation was widely used in food production.Edible seeds were suitable for fermentation in addition to dairy products.Fermentation can change the active nutritional components of the fermentation substrate，which can be metabolized to produce new active substances，reduce non-nutritional factors，and improve the processing properties of edible seeds and their products.Physiologically，the benefits of fermentation include reductions in blood sugar，blood pressure，and fat and suppression of cancer.Since fermentation can improve the quality of edible seeds and their products，this review could provide a reference for the research and development of fermentation strategies to modify edible seeds and their products.