This study evaluated the impact of different processing methods on the nutritional composition and shelf life of groundnut (Arachis hypogaea) seeds. Conducted in the Department of Crop and Soil Science laboratory, the experiment involved five treatments: oil frying, sand frying, oven drying, smoking (with shells), and a raw control, using a completely randomized design (CRD). Proximate analysis showed that processing significantly reduced moisture and ash content while enhancing fat, protein, and carbohydrate levels after 8 hours. During a 24-week storage period, moisture and ash content progressively increased across all treatments, indicating higher susceptibility to microbial spoilage. Carbohydrate content of oil-fried seeds notably increased from 8.91% to 10.53%, reflecting enhanced energy value. Although fat, protein, and carbohydrate contents declined over time in most treatments, oil-fried seeds retained higher nutrient levels at the end of the storage period. Among the methods tested, oil frying was the most effective in preserving nutritional quality and reducing moisture content, which is crucial for extending shelf life. The results suggest that while processing improves the nutritional profile of groundnut seeds, storage duration should be minimized to maintain nutrient stability