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The objective of this study was to determine the nutritive value and degradation kinetics of cassava ethanol waste by in vitro gas production technique. The experiment was laid out in a 3 x 2 x 3 factorial in CRD, with 3 replicates. There were 3 experimental factors: factor A) three ratios of cassava ethanol waste to cassava pulp (100:0, 85:15, and 70:30); factor B) without and with yeast (Saccharomyces cerevisiae) for fermentation and; factor C) three levels of molasses (0 %, 3 %, and 6 % w/w). There were 18 treatments combination. The result showed that treatments with the ratio of cassava ethanol waste to cassava pulp (100:0) fermented with 0 % and 3 % molasses increased crude protein (P<0.01) than other treatments. When the ratio of the cassava ethanol waste to cassava pulp declined, the crude protein also decreased (P<0.01) while the gas production potential, in vitro organic matter digestibility, and metabolizable energy increased (P<0.01). With regard to factor B, it was found that yeast fermentedgroup resulted in an increase of crude protein (P<0.01). It was also found that yeast fermented group increased the gas production potential (P<0.05), but not significantly different (P>0.05) inin vitro organic matter digestibility, and metabolizable energy. As for factor C, the metabolizable energy was not significantly different (P>0.05) when fermented with 3 % and 6 % molasses, but they were higher (P<0.05) than that of 0 %.