This study aims to evaluate the effect of different graded levels of local yeast (Saccharomyces cerevisiae) on the growth performance of Africancatfish, Clarias gariepinus. At the start of the experiment, a total number of 140 healthy fish were chosen. The fish were weighed and then divided into seven experimental groups of 10 fish per 70 –L aquarium. The water was replaced every day, but the fecal matters were siphoned out daily. Each aquarium was supplied with dechlorinated water and aerated continuously by an air compressor, so that oxygen levels were kept close to saturation. Dissolved oxygen, pH and total NH3-N were monitored in each aquarium during the experimental period. Dissolved oxygen levels were monitored close to air saturation (5.6mg/L) and pH was always on the alkaline side (7.9), while NH3-N not more than 0.097mg/L and temperature 25.5co as well as photoperiod12:12 Light: Dark). One control and six experimental diets duplicate (B2%, B1%, B0.5%, B0.2%, B0.1%&B0.05%) were arranged. Baker yeast (Saccharomyces Cerevisiae) was not included to the control group; however a (B2% at B0.05%) group was supplemented with baker yeast at 20.0, 10.0, 5.0, 2.0, 1.0and 0.5 g per kg diet respectively. The experimental diets were formulated to contain approximately 33.64 % crude protein. The feed was provided two times a day (10:00 am and 2:00 pm). All the experimental groups were fed the experimental diets at a rate of 3% of the live body weight of the fish. The experimental aquaria were inspected daily to remove food wastes and dead fish. The conclusion from the economic point of view the use of cheap local baker’s yeast for African catfish increases their growth and production under farming conditions. The present study indicates that live baker’s yeast positively enhance some hematological and physiological parameters as a results of the feed utilization, growth and production performance of African catfish.