ADENIJI, ADEWALE JOSEPH2026-01-052026-01-052024-11-24https://ir.funaab.edu.ng/handle/123456789/466DEPARTMENT OF PASTURE AND RANGE MANAGEMENT A PROJECT REPORT SUBMITTED TO THE COLLEGE OF ANIMAL SCIENCE AND LIVESTOCK PRODUCTION IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE AWARD OF BACHELOR OF AGRICULTURE (B. Agric. Hons) DEGREE OF THE FEDERAL UNIVERSITY OF AGRICULTURE, ABEOKUTA, OGUN STATE, NIGERIAABSTRACT The use of agro-industrial by-products is fast gaining attention in livestock production. Likewise, the method of processing these by-products affects their nutritional quality. This study set out to determine the proximate composition of two by-products processed under two drying methods. Peels from yam and sweet potato sourced from commercial food processors in the Abeokuta metropolis. The peels were divided into two parts and dried using air drying and forage dryer. After drying, the peels were ground into powder and stored for analysis. Proximate composition analysiswas done on the dried peels. The experiment was a 2x2 factorial arrangement in a completely randomized design.Data generated were subjected to two-way analysis of variance. Results indicated that crude protein was significantly 6.56 and 7.22% (p<0.05) higher in yam peels, while sweet potato peels had numerically higher ether extract and dry matter values. Drying method influenced crude protein and dry matter values, with air drying showing significantly87.02 and 84.08% (p<0.05) higher crude protein, and oven drying higher dry matter. The interaction effect revealed significant 8.34 and 9.51% (p<0.05) differences in crude protein and dry matter values among drying methods and plant species. Overall, both sweet potato and yam peels exhibited appreciable nutrient content, particularly crude protein, suitable for animal production. Both oven and air-drying methods were found suitable for processing, maintaining optimal nutritional quality for animal production.enThesis