The aim of this study was to increase the total phenolic compounds (TPC) content, antioxidant activity, and protein digestibility of Cannabis sativa protein and expeller by using fermentation with selected lactic acid bacteria (LAB) strains, isolated from spontaneous fermented cereal substrate, and to adapt the Cannabis sativa protein and expeller products by using immobilization for higher value biscuits production.Spontaneous sourdough is a good source for LAB isolation, and isolated strains (Lactobacillus plantarum and Lactobacillus paracasei) showed versatile carbohydrate metabolism and resistance to low pH conditions. L. plantarum and L. paracasei could be used for hemp seed protein and expeller fermentation in order to increase its antioxidant activity, and for hemp seed expeller protein digestibility increasing L. plantarum should be selected (digestibility increase 15.26%, compare to nonfermented expeller samples). Fermented hemp seed products have significant influence on most of the biscuits parameters, and for biscuits value increasing with L. plantarum fermented and immobilazed hemp seed protein and expeller could be recommended
