This study evaluated the oyster residue, a by-product of oyster extract processing in terms of chemical
components (proximate, total amino acid, chemical score), physical properties and its antioxidant
activities (free radical scavenging activity, reducing power, and Gallic acid equivalents).The extraction
process involves homogenization with water, mild heat treatment and filtration steps. The resulting
residue was dried and pulverized. Analyses revealed that the product contain 73.89 + 0.40% protein,
8.92 + 0.12 % lipid, 8.65 + 0.02% ash, and 3.98 + 0.05 % moisture with an Aw of 0.24. Amino acid
profile (g/100g crude protein) shows that the product contains the nine essential amino acids, having
lysine (6.26g) and leucine (6.15g) as the major components. Evaluation of the chemical score (CS) of the
residue showed that tryptophan (59.6) was the limiting amino acid. Essential amino acid index (EAAI) of
94.9 indicates that the EAA balance of the residue is well balanced despite being deficient in tryptophan
(Trp). Antioxidant activities significantly increased with increasing sample concentration, suggesting the
potency of bioactive compounds responsible for its antioxidant capabilities. Results of the study shows
that oyster residue can be a good source of dietary protein and bioactive compounds.