Sago pith is a locally available, energy-rich feed; however, its protein content is low, and thus it cannot be used in broiler feeds. This study aimed to assess the use of solid-state fermentation (SSF) using Aspergillus niger as an approach to enhance sago for poultry feed. Sago was fermented using A. niger, and diets of 10%, 20%, and 30% fermented sago and a commercial control were tested in a 42-day trial in comparison to a lower protein negative control. One hundred Cobb 500 chicks were randomly assigned to the five treatments, and growth, along with feed conversion and carcass characteristics, were recorded after 42 days. The crude protein increased to 12.4% while the crude fibre decreased to 5.2% after fermentation. There was no statistically significant difference was detected between the 20% diet and the commercial control in final body weight (2.42 kg and 2.50 kg, respectively), or in FCR (1.93 and 1.97, respectively). The 10% and 20% groups were about 73- 74% dressed, whereas the lower-protein control was 72.3%. The nutrient balance was limiting at 30% inclusion due to nutrient limitation. Nutrient quality of sago was enhanced by the A. niger fermentation, and broiler performance was not significantly affected by the inclusion of fermented sago up to 20%. Economic benefits depend on the prices of ingredients and the production, sterilisation, drying, labour and quality control costs of inoculum.