This study investigated the effects of different processing methods: steaming, fermentation, roasting and untreated, on bean plantain as a feed for livestock. We analyzed the impact of these methods on the microbiological, proximate, mineral composition, and feeding performance of experimental animals. The 20 kg of plantain and 30 kg of bean were used for the experiment. 100 g of plantains and 200 g of bean were processed in triplicate for each method: steaming, fermentation, and untreated. The bean and plantain were fermented for 3 days, and 5 g samples were taken at intervals for serial dilution and culturing to isolate microorganisms. Treated and untreated plantain and beans were used for chemical analysis and feeding of experimental animals. The following microorganisms were isolated: Bacillus sp., Lactobacillus sp., and Saccharomyces cerevisiae. The moisture content ranged from 8.10% to 15.31%, protein content from 13.24% to 29.39%, magnesium from 37.56 to 49.69 mg/g, and calcium from 22.05 to 36.11 mg/g. The experimental animals fed with different diets for 28 days showed weight gain ranging from 76.61 to 114.36 g. Fermentation significantly improved weight gain and feed efficiency compared to other diets.