The study was conducted in selected towns of Amhara National Regional State for potential of different pulse bran as feed livestock. The five towns were selected purposively and five selected pulse crop in based on potential, market center and processors. A total of 25 mill owner/respondents were randomly selected from the towns of the Region and they were interviewed with semi-structured questionnaire. The survey work and laboratory analysis was carried out using Statistical Package for Social Sciences (SPSS 20) in General Linear Model (GLM) were used to analyze descriptive statistics. ANOVA also was used for mean comparisons. The objective of this study was to assess production and evaluate the chemical composition of pulse bran as well as determine the proportion of selected pulse bran in one quintal pulse crop in selected five towns of Amhara Region (BahirDar, Deber Tabore, Kombolcha, Deber Berhan and Deber Markos) There were differences in the annual production of bran across types of selected pulse crop and, partly due to differences in the production of the crop in around the study areas. The proportion of bran from one quintal varies 15-20%, with values for chick pea and lentil is highly variable among samples of selected towns. Generally, the proportion of bran from the different pulse crops is relatively similar considering mean values of study sites. The five pulse bran had similar dry matter composition, ash ranges from 3% in chickpea to 5% in vetch bran. The CP content was 11.2, 7.8, 6.7, 19.6 and 11.5% for bean, pea, chickpea, lentil and vetch bran, respectively. The NDF, ADF and ADL contents were relatively lower for lentil bran as compared to bran of other pulses, while fiber values were generally high for all pulse crops. In conclusion, variations in CP content among pulse bran along with high fiber content of the bran suggest that CP content should be considered in the feed of different pulse bran on the one hand and the feed resource appears to be of suitable to non ruminant and ruminant livestock