The nutritive value of raw and thermal processed castor oil seed (Ricinus communis) was investigated using the following parameters; proximate composition, gross energy, mineral constituents and ricin content. Three thermal processing methods; toasting, boiling and soaking-and-boiling were used in the processing of the seed as a way of improving its nutritive value. The three methods achieved a drastic reduction in the ricin levels. Toasting, boiling and soaking-and-boiling reduced ricin level by 93.05%, 94.84% and 97.76% respectively. Apart from Iron and potassium the thermal processing methods significantly (P