Cassava (Manihot esculenta Crantz) is a staple food for over 600 million people, particularly in developing countries. Despite its significance as an energy source, cassava lacks essential nutrients such as iron and protein, contributing to malnutrition-related issues like anemia and protein deficiency. Biofortification, through genetic engineering and selective breeding, enhances cassava?s nutritional profile by increasing iron and protein levels. This strategy has the potential to mitigate malnutrition and improve public health, especially in regions where cassava is a dietary mainstay. However, challenges such as consumer acceptance and nutrient retention during processing must be addressed to ensure widespread adoption. Continued research, education, and policy support are crucial for the success of biofortified cassava.