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Micronutrient deficiency remains an international health difficulty, particularly in developing areas where plant-primarily based diets predominate. Phytic acid, a commonplace anti-nutritional component in cereals, legumes, and nuts, drastically impairs the bioavailability of important minerals along with iron, zinc, magnesium, and calcium, by forming insoluble complexes. This exacerbates micronutrient deficiencies, mainly among inclined populations. Phytase, an enzyme capable of hydrolyzing phytic acid, is important in enhancing mineral bioavailability. Additionally, Lactic Acid bacteria (LAB) widely used in fermentation enhance the degradation of phytic acid through the production of natural acid, and in a few instances intrinsic phytase activity. This paper explores biochemical mechanisms, sources, and applications of phytase, highlighting its position in improving dietary mineral absorption. This comprehensive evaluation integrates biochemical insights and realistic packages to deal with phytic acid’s challenges and harness phytase’s advantages for enhancing worldwide dietary results.