We can make rice and corn by-products, typically used as low-value animal feed, more nutritious by using a mushroom-based fermentation process. By optimizing conditions like fermentation time (14.5 days) and the mix of ingredients, researchers increased the protein content by 1.28 times, reaching 73.34g of protein per 100g. This process also boosted key amino acids like glutamic acid (up by 19.53%) and aspartic acid (up by 24.27%), making it a promising method to create healthier, high-protein food ingredients for everyday use.