<p>Cereals are important crops from the grass family, including wheat, maize, rice, barley, millets, sorghum, and teff, that provide essential nutrients for human nutrition. However, they also contain antinutritional factors that can hinder the bioaccessibility of these nutrients. Processing methods, such as fermentation and germination, can help to reduce these antinutritional factors and enhance the bioaccessibility and nutritional value of cereals. The aim of this study is to review current scientific research on how fermentation and germination impact the nutritional value, sensory properties, and shelf life of cereal products. Fermentation has been shown to increase protein levels by 55% in maize, protein digestibility by 63.60%, and shelf life up to 90 days in fermented instant sorghum porridge. Additionally, fermentation lowers the glycemic index and improves the flavor and texture of cereal-based foods. Conversely, germination enhances protein levels by up to 51% in oats, improves protein digestibility by 58.35% in sorghum porridge, and increases vitamin E levels in rice and antioxidants in barley. Both methods significantly improve the nutritional quality, digestibility, and shelf stability of cereals. Consequently, these methods are recommended for producing nutrient-dense, easily digestible, good texture and shelf-stable cereals and cereal based value-added foods.</p>