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ABSTRACT
Bread's historical significance and nutritional value make it a vital part of our diets. However, its generate waste during each processes, which can be repurposed for animal feed. The study surveyed Benin City, Edo State, using questionnaires distributed to bakeries and retailers across different areas. Data obtained were collected, coded, and analysed. Bread waste were analysed for microbial evaluation. Fresh pawpaw leaves were processed to pawpaw bagasse and combined with bread waste in different ratios (100:0, 75:25, 50:50, 25:75 and 0:100) to develop a feed resources. The developed feed were analysed for proximate analysis. Data obtained were analysed using GENSTST statistical package and significant means separated. Data analysis using SPSS revealed significant variations in dry matter (DM) of 26.58 to 44.07, crude protein (CP) of 16.92 to 40.25, crude fibre (CF) of 2.42 to 30 18, ether extract (EE) of 0.67 to 3.89, Ash of 1.81 to 1.99 and nitrogen-free extract (NFE) of 26.90 to 74.81 and among the treatments. CP content varied widely across treatments, indicating potential use as protein supplements for livestock. The study concludes that some products could replace conventional feed materials, contributing to increased livestock production and reduced food waste, ultimately promoting sustainability. The research contributes to reducing food waste and promoting sustainable feed development. The chemical composition data suggest that the feed products are suitable for animal nutrition.
