NOVELTY - Method for improving nutritional value of cottonseed meal involves (a) selecting and pulverizing cottonseed meal, (b) performing enzymolysis, (c) preparing solid medium by adding enzymolyzed cottonseed meal to e.g. molasses, and urea, (d) activating e.g. Aspergillus niger, performing solid fermentation using activated strain in solid medium, (e) activating e.g. Saccharomyces cerevisiae, and performing solid fermentation using activated strain, (f) adding fermented products obtained in the steps (d) and (e), and (g) and drying and crushing obtained mixture.    USE - The method is useful for improving nutritional value of cottonseed meal (claimed).    ADVANTAGE - The method enables to improve nutritional value cost-effectively and in an environmentally-friendly manner with reduced energy consumption.    DETAILED DESCRIPTION - Method for improving nutritional value of cottonseed meal involves (a) selecting cottonseed meal without mildew, and pulverizing, and sieving selected cottonseed meal using sieve of 40 mesh size, (b) performing enzymolysis by adding mixture of 2-3% cellulase, and 1-2% xylanase to sieved cottonseed meal obtained in the step (a), and performing enzymolysis at 40-50 degrees C for 16-24 hours, (c) preparing solid medium by adding 3-5 wt.% enzymolyzed cottonseed meal to 2-3 wt.% molasses, 2-3 wt.% corn, 1.5-2 wt.% urea, 1-1.5 wt.% ammonium sulfate, 0.1-0.2 wt.% potassium dihydrogen phosphate, and water (suitable quantity), (d) activating Aspergillus niger and A.oryzae by adding 60 g fresh bran to water in a ratio of 1:1-1.3, uniformly stirring mixture, sterilizing and cooling mixture for 40-60 minutes, inoculating A.niger and A.oryzae spores into cooled mixture, and performing culturing process at 35 plus minus 1 degrees C for 12-24 hours, (e) performing solid fermentation by inoculating 2-3% activated A.niger and 3-5% A.oryzae into solid medium prepared in the step (c), and performing culturing process at 35-40 degrees C for 3-5 days, (f) activating Saccharomyces cerevisiae and Candida utilis by inoculating S.cerevisiae and C.utilis into yeast peptone dextrose (YPD) medium, and performing culturing at 30 degrees C and rotating speed of 180 revolutions/minutes for 24 hours, (g) activating Bacillus subtilis by inoculating B.subtilis into Luria-Bertani (LB) culture medium and performing culturing at 28-32 degrees C for 24 hours, (h) performing solid fermentation by inoculating 2-3% activated C.utilis, 1-2% activated S.cerevisiae and 2-3% activated B.subtilis into solid medium prepared in the step (c), performing culturing at 28 degrees C for 2-3 days, and (i) mixing fermented product obtained in the steps (e) and (h), and drying and crushing obtained mixture.