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Sorghum beer residue (SBR), a by-product of fermentation was procured dried and subjected to a second stage fermentation with urea (N) and methionine (S) supplementation. The effects of four levels of urea (0.5, 1.0, 1.5 and 2.0%) and four levels of methionine (0.29, 0.33, 0.37 and 0.41%) were tested on fermentation of SBR incubated in rumen liquor of cow for four days. Sixteen jam bottles of equal volume were used to carry the same sample of SBR (500g) inoculated with the different urea and methionine concentration ratios. The crude protein (CP) content produced of all fermented SBR samples with urea plus methionine supplementation were significantly higher (P<0.05) than the control (Unferm
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