Abstract: Effect of different processing methods on chemical profile of Baobab (Adansonia digitata) seed meal was investigated. Raw Baobab seeds were collected for the study. Five different processing methods (Boiling, toasting, soaking, soak and boiling and sprouting) were used. All the processed seeds with the exception of toasted seeds were oven dried before milling for chemical analysis. Result of the study shows that raw baobab seed contains 28.85% CP with a reasonable amount of mineral and energy, it also contain some anti-nutritional factors. Processing significantly reduced crude protein, mineral and anti nutrition factors content but improved energy content. Boiling gave the least percentage reduction of crude protein and highest percentage reduction of anti nutritional factor. Boiling processing is recommended for baobab seed.