Abstract: Groundnut (Arachis hypogaea), a legume largely consumed by most populations in Africa, is widely grown as a food crop. This study is aimed at assessing the effect of some selected traditional processing methods (roasting with/without pod and boiling) on the protein and lipid composition of groundnut for optimal nutritional yield of the end product(s). Standard procedures were employed in the determination of the proximate composition of raw groundnut samples with emphasis on the lipid and protein content. Some selected traditional processing methods (roasting with/without pod and boiling with pod) were also employed and their effects on the lipid and protein content evaluated.