This study investigated the effect of different processing methods on the nutritional composition and shelf life of groundnut (Arachis hypogaea) seeds. The experiment was conducted in the laboratory of the Department of Crop and Soil Science using five treatments: oil frying, sand frying, oven drying, smoking with seeds in shell, and a control (raw seeds). A completely randomized design (CRD) was employed for the study.

Proximate analysis revealed a significant decrease in moisture and ash content across all processed samples compared to the control. Conversely, processing resulted in a relative increase in fat, protein, and carbohydrate contents after 8 hours of treatment. Over a 24-week storage period, the carbohydrate content of oil-fried seeds increased from 8.91% to 10.53%, indicating improved energy value. However, both moisture and ash content increased progressively in all treatments, including the control, suggesting increased susceptibility to microbial spoilage over time.

Notably, while fat, protein, and carbohydrate levels declined in most processed and unprocessed seeds during storage, oil-fried seeds maintained higher fat and carbohydrate levels even at the end of the storage period. Among the treatments, oil frying emerged as the most effective method, yielding seeds with higher nutritional value and lower moisture content—critical for extending shelf life by inhibiting microbial activity.

The findings suggest that while processing enhances the nutritional composition of groundnut seeds, prolonged storage can negatively impact nutrient stability. Therefore, groundnut seeds—whether processed or raw—should be stored for only a limited period to retain optimal nutritional value